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Parve
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Rich tomato soup made from scratch makes a great weeknight supper. Made with coconut milk, this soup is totally dairy-free. This recipe includes a quick preparation for homemade garlic croutons.
4 beefsteak tomatoes, chopped
2 cans of diced tomatoes (15 ounces), with juice
4 cups soup stock
8–10 tablespoons Galilee’s Delicacy Silan Date Syrup
22 ounces Culinary Coconut Milk, original (not light) flavor
2 onions, chopped
Bartenura Olive Oil, for frying
5 cloves garlic, sliced
sprinkle of pepper
1 tablespoon salt
In good strong soup pot, sauté two chopped onions in olive oil until translucent.
Then add beefsteak tomatoes, canned diced tomatoes (with juice), soup stock, silan, and coconut milk.
Cook on low-medium flame for 15-20 minutes.
Sauté garlic in olive oil in a separate pan until crispy and fragrant. Add to soup. Add pepper and salt.
Blend with hand blender until smooth.
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Can I substitute oat milk for the coconut milk
We have not tried this, but it should be okay.