Description
This creamy tomato soup is fabulous on it’s own or partnered up with your favorite grilled cheese creation!
Ingredients
Scale
- 1 tablespoon olive oil + more for drizzling
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 garlic clove, minced
- 1 28-ounce can organic whole peeled tomatoes in juice
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup reduced-fat coconut milk, well blended
- 3–4 fresh basil leaves + more for garnish
Instructions
- In a medium pot, over medium-high heat, sauté onion and carrot in olive oil for 5 minutes.
- Stir in garlic until fragrant (about 1 minute).
- Stir in tomatoes, tomato paste, chicken broth, salt, and pepper. Break up tomatoes with a wooden spoon.
- Simmer uncovered for 20 minutes or until carrots are tender. Stir occasionally.
- Remove tomato mixture from heat and let cool slightly then add to blender.
- Add coconut milk and basil leaves to the blender. Remove the center cap from the lid. Cover the hole with a dish towel to avoid a soup explosion. Blend until smooth.
- Adjust the seasonings with salt and pepper.
- Serve with a drizzle of olive oil and fresh chopped basil.
Notes
- Blend the coconut milk in the blender prior to measuring. No need to rinse the blender since the coconut milk residue will blend right into the soup.
- Swap out the chicken broth for vegetable broth for a delicious vegan soup.
Keywords: tomato soup, creamy tomato soup, soup