Description

This Creamy Tomato Soup offers a velvety texture and a vibrant flavor profile using whole-food ingredients. It's rich in lycopene and antioxidants, perfect for a comforting meal any day of the week.

Ingredients

Scale

3 lbs Organic Roma Tomatoes
1 large Yellow Onion, diced
4 cloves Fresh Garlic, minced
3 cups Vegetable Broth, low sodium
1/2 cup Full-Fat Coconut Milk
2 tablespoons Extra Virgin Olive Oil
1/2 cup Fresh Basil Leaves, packed
Sea Salt & Black Pepper to taste

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Instructions

Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant
Incorporate your fresh or canned tomatoes into the pot. If using fresh tomatoes, chop them roughly. Stir them into the onions and garlic to coat them in the flavored oil
Pour in the vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for 15 to 20 minutes
Stir in the fresh basil leaves during the last 2 minutes of simmering
Carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth
Return the soup to the pot and stir in the coconut milk. Season with sea salt and freshly cracked black pepper. Warm over low heat for another 2 minutes before serving

Notes

For a chunkier texture, mash cooked tomatoes with a potato masher instead of blending.

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 9g
Sodium: 320mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg