Saturday, December 7, 2013

Creamy Tomato Soup

It is officially cold where I live now. So bring on the soup! This rich and creamy tomato soup is both satisfying and healthy! Plus it's a great way to get in a ton of vegetables without having to eat a cold salad.

Creamy Tomato Soup

Prep Time: 20 minutes
Coot Time 20 minutes
Serves: 6

Ingredients:
1 large onion, chopped
3 large carrots, peeled and chopped
4 celery stalks, chopped
2 cloves of garlic
1 tablespoon olive oil
1 can whole tomatoes, 28 oz
1 can of chicken broth, 15 oz
1 cup light coconut milk
1 bunch fresh basil, thinly sliced
crushed red pepper
sea salt
pepper


1. In a large pot over high heat, add the onion, carrot, celery, garlic, and olive oil. Sauté for 5 minutes or until the vegetables are browned/soft. Add in the tomatoes, chicken broth, and coconut milk. Let this mixture simmer for 10 minutes. Add the soup to a blender (you may need to do this in batches depending on size of blender) and blend until smooth.Make sure the blender is ventilated so that the hot steam can escape.
2. Add the soup back to the pot over low heat. Season with sea salt and pepper to taste. To serve, top the soup with fresh basil and some crushed pepper if you want an extra spicy kick!
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2 comments:

  1. Mmmmm. Can't wait to try this! It sounds divine, and I bet the coconut milk gives it a great flavor!

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  2. Since I've had to start eating SCD I've missed my tomato soup. Thanks for the great recipe.

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