Description
This Creamy Tomato Soup is a comforting and flavorful dish perfect for chilly days. Made with ripe tomatoes, aromatic herbs, and creamy coconut milk, it’s a dairy-free twist on the classic favorite. Serve piping hot with a side of crusty bread for a satisfying meal.
Ingredients
Units
Scale
For the soup:
- 6 large ripe tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For garnish:
- Fresh basil leaves
- Cracked black pepper
- Coconut cream (optional)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant.
- Add the tomatoes: Stir in the chopped tomatoes and cook until they start to break down.
- Season the soup: Add vegetable broth, dried basil, dried oregano, salt, and pepper. Let the soup simmer for about 15-20 minutes.
- Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Finish with coconut milk: Stir in the coconut milk, adjusting seasoning if needed. Let the soup simmer for an additional 5-10 minutes.
- Serve: Ladle the creamy tomato soup into bowls and garnish with fresh basil leaves, cracked black pepper, and a drizzle of coconut cream, if desired. Serve hot and enjoy!
Notes
- You can customize the soup by adding a pinch of red pepper flakes for a spicy kick.
- For a smoother consistency, strain the soup through a fine mesh sieve after blending.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
