top of page

Creamy Tomato Soup

Although I entitled this “Creamy Tomato Soup” the cream is a bit of a misnomer, as there is no cream. Instead, coconut milk adds a velvety, creamy texture to this soup and there is no coconut flavor. This soup is great to have on a chilly fall or winter day. And feel free to add some chicken or shrimp to it for a one pot meal.

Ingredients:

  • 2 tablespoons avocado oil

  • 1 large onion, chopped

  • 4 garlic cloves, coarsely chopped

  • One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are the best!)

  • 1 ½ cups bone broth or Kettle and Fire Chicken Broth

  • 1 cup unsweetened, full fat coconut milk

  • 2 tablespoons minced basil, plus 1 tablespoon for garnish

  • 1 tablespoon tomato paste

  • 1 tablespoon balsamic vinegar


Directions:

  1. In a large dutch oven, heat the oil over medium heat. Add the onions, and saute until translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more.

  2. Mix in the remaining ingredients, and simmer for 5-10 minutes to allow the flavors to meld.

  3. Use an immersion blender to puree the soup mixture.

  4. Serve hot, topped with some minced basil for garnish.

Related Posts

See All

Comments


bottom of page