Vegan Creamy Tomato Soup

1 tablespoon olive oil

1 ½ to 2 cups sweet onions, chopped

Two 28 ounce cans organic, low sodium, crushed tomatoes

Juice of one lemon

2 cups water or vegetable stock

1 cup SoDelicious unsweetened coconut milk (or soy milk, rice milk, oat milk, etc.)

4 tablespoons unbleached wheat flour (or thickener of your choice for gluten free soup)

1/3 cup fresh parsley, chopped

¼ teaspoon salt (optional)

Dash of pepper

Heat the olive oil is a 4-5 quart soup pot.  Add the onions and sauté until golden brown.  Add the tomatoes, lemon juice and water (or stock).   Cover and simmer on low heat for 45 minutes.  Mix the flour and milk together until smooth and slowly whisk into the soup.   Return to a simmer, uncovered.  Add the parsley, salt and pepper.   Remove from heat and serve.  Makes 6 servings.   112.2 calories per serving.

Notes:
We use Trader Joe's "No Salt Whole Peeld Tomatos" and just whirl them around in the prodcessor a time or two.  We like to leave some small chunks of tomato.
We add no salt, just a dash of pepper.
Chopped fresh basil can be subsitutued for the parsley.