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Creamy Tomato Soup – creamy tomato soup
Stav Kogan

Creamy Tomato Soup

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Servings: 4 servings
Calories: 265
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp oil or cooking fat of choice
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)
  • 1 cup unsweetened coconut milk
  • 2 tbsp minced fresh basil, plus 1 tablespoon for garnishing
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.

Method
 

  1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat.
  2. Add the onions, and sauté until just about translucent, about 4 minutes.
  3. Stir in the garlic and sauté for 1 minute more.
  4. Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
  5. Serve hot, topped with some minced basil for garnish.

Nutrition

Calories: 265kcalCarbohydrates: 14gProtein: 3gFat: 20g

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