Perfect Tomato Soup
A wonderful soup to warm you up on a cold Fall or Winter day! Stock full of tomatoes, carrots and other veggies, made creamy with coconut milk. Perfection!
Servings 4
Ingredients
- 2 tbsp olive oil
- 2 14 oz cans Fire-Roasted Tomatoes
- 3 cups vegetable stock- low salt
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced if organic, no need to peel
- 3 cloves garlic, chopped
- 3 tbsp fresh basil, chopped or 1/2 tbsp dried
- 1 bay leaf
- 3 tbsp sugar
- 1/4-/1/2 tsp red chili flakes (optional)
- 1 cup coconut milk, full fat
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat oil over medium heat in a large stockpot or dutch oven
- Add the onion and carrot and cook until softened, about 5 minutes
- Add garlic and cook an additional 2 minutes- don't burn the garlic!
- Add the Fire-Roasted tomatoes, veggie stock, basil, bay leaf, red chili flakes and sugar. Add salt and pepper to taste (start with 1/2 tsp each)
- Bring to a low boil, cover, turn the heat to low and allow to simmer for 30 minutes.
- Remove from heat, remove the bay leaf, and transfer to a blender or food processor in batches until pureed and smooth. (Or, you can use an immersion blender and keep it in the pot.)
- Return to the pot and pour in the coconut milk. Stir and heat through on low.
- Serve with a sprinkle of basil on top, and/or your favorite croutons or crackers.