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:
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.
Mix in the remaining ingredients, and simmer for 5-10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup mixture.
Serve hot, topped with some minced basil for garnish.