Tasty Tomato Soup
With a warm and fiery flavor, courtesy of the Sriracha and red pepper flakes, this smooth tomato soup is perfect on a cold winter’s day. The tart warmth of the fire-roasted tomatoes topped with sweet basil is a fantastic way to warm your body and soul! For an added creamy texture, top with avocado slices.
Serves 4–6
2 tablespoons olive oil
1 medium onion, roughly chopped
3 cloves garlic, roughly chopped
1⁄2 teaspoon salt and pepper
2 (28-ounce) cans plum tomatoes
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon Sriracha sauce
1 tablespoon raw organic honey
1 teaspoon dried basil
1⁄4 teaspoon dried red pepper flakes
1 cup coconut milk
Basil sprigs, for garnish
- In a large Dutch oven or stock pot, heat olive oil over medium heat. Once heated, add chopped onion, garlic, salt, and pepper and sauté until onions are translucent, about 5 minutes.
- Add cans of plum tomatoes, chicken broth, tomato paste, Sriracha sauce, honey, dried basil, and red pepper flakes and simmer over medium-low heat for 10 minutes.
- Use an immersion blender to mix all ingredients until you reach a smooth consistency. After it’s blended, simmer for about 10 more minutes (if you want more spice, add more Sriracha during this step).
- Add coconut milk and stir occasionally over low heat until ready to serve. Garnish with fresh basil sprigs.
