- 1–2 tbsp extra virgin olive oil (optional)
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 2 tbsp flour (I used whole wheat flour), gluten-free if needed
- 1 28-ounce can of crushed tomatoes (800 g)
- 1 cup vegetable stock or water (250 ml)
- 1/2 cup coconut milk (125 ml), or any other milk of your choice
- 2 tbsp tomato paste
- 1/2 tsp baking soda (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally. If you don’t want to use oil, just add some water or vegetable stock instead.
- Add the flour and whisk well until it’s cooked for about 1 to 2 minutes and fully incorporated.
- Add in the stock slowly while whisking.
- Add all the remaining ingredients, stir and bring to a boil. Then simmer for 15 to 20 minutes.
- Blend the soup with an immersion or a regular blender and serve immediately (I served my soup with some toasted bread slices and chopped fresh parsley) or keep leftovers in an airtight container in the fridge for 5-7 days.
- Nutritional info has been calculated by using just 1 tbsp of oil and water instead of vegetable stock.
- Serving Size: 1/4 of the recipe
- Calories: 187
- Sugar: 2.7 g
- Sodium: 730 mg
- Fat: 10 g
- Saturated Fat: 5.9 g
- Carbohydrates: 23.5 g
- Fiber: 5.3 g
- Protein: 5.1 g