Vegan Tomato Soup

• 1 tablespoons olive oil, divided
• ¼ medium yellow onion, chopped
• 1 garlic cloves, minced
• ¼ teaspoon black pepper
• ¼ tablespoon gochugaru (Korean chili flakes)
• ½ tablespoon tomato paste
• ½ can (28 oz) tomato puree
• ½ tablespoon sugar
• ½ cup water
• 1 ½ tablespoons Yondu Vegetable Umami
• ⅜ cup canned coconut milk

For serving (optional):

• Fresh basil or parsley
• Grilled cheese, toasted bread, or cooked pierogis

• 2 tablespoons olive oil, divided
• ½ medium yellow onion, chopped
• 2 garlic cloves, minced
• ½ teaspoon black pepper
• ½ tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon tomato paste
• 1 can (28 oz) tomato puree
• 1 tablespoon sugar
• 1 cup water
• 3 tablespoons Yondu Vegetable Umami
• ¾ cup canned coconut milk

For serving (optional):

• Fresh basil or parsley
• Grilled cheese, toasted bread, or cooked pierogis

• 4 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon black pepper
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoon tomato paste
• 2 can (28 oz) tomato puree
• 2 tablespoon sugar
• 2 cup water
• 6 tablespoons Yondu Vegetable Umami
• 1 ½ cup canned coconut milk

For serving (optional):

• Fresh basil or parsley
• Grilled cheese, toasted bread, or cooked pierogis