VEGAN TOMATO SOUP

Usually when I meal prep on the weekends I make three meals. One soup, one salad or pasta salad and then one wild card meal – usually tostadas, baked ravioli or one pot pasta. This gives us options throughout the week so we aren’t eating the same thing everyday and ensures that I won’t need to spend much time in the kitchen during the week.

And this soup is on a permanent rotation on our meal prep menu because it’s so easy to make, it tastes great and it reheats so well!

INGREDIENTS

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 tablespoons vegan basil pesto
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 28 oz. can whole fire roasted San Marzano tomatoes
• 14.5 oz. can vegetable broth
• 13.5 oz. can coconut milk
• Kosher salt
• fresh cracked pepper

INSTRUCTIONS

1. Heat oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 3-4 minutes. Add garlic and cook for another minute. 
2. Stir in pesto, oregano, sugar, tomatoes and vegetable broth. 
3. Turn heat to high and bring to a simmer. 
4. Lower heat and simmer over medium low heat for 10 minutes, stirring occasionally. 
5. For full instructions : midwestfoodieblog.com

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