Super Easy Creamy Vegan Tomato Soup

(From Jamey Bennett to Daniel Larkin, via iMessage)

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So easy I’m going to text it to you.

    • One 28 oz can crushed tomatoes with basil,
    • one 14 oz. can of coconut cream (coconut milk would work too, but I like Trader Joe’s coconut cream, it’s thicker)
    • Oops
    • 14 oz. water (use the empty cream can),
    • 1 tbsp coconut palm sugar,
    • 1 tbsp Italian seasoning,
    • 1 tsp red pepper flakes,
    • about 3 or 4 cloves minced garlic.
    • And black pepper to taste.

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Combine all in a pot stirring at high heat until nearly boiling, then reduce to a simmer for about 20 minutes. I served it with potato pancakes. Fantastic.

Should serve about 4 bowls.

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