Hello! I hope you are well. The temperatures are dropping here in Northern California and I have been making a lot of soups for dinner. I love how nourishing soup can be on a cold chilly night. One of my favorite types of soup is tomato soup. I was always frustrated that when I went to a restaurant or cafe, their tomato soups would contain heavy cream. So I decided to make a recipe for my own creamy tomato soup that contains coconut cream instead of heavy cream. It works perfectly. So I thought I would share this recipe with you. It is super easy to make and is one that I make often. Enjoy!
1/3 cup coconut oil
1 Tbsp minced garlic or 3 cloves of minced garlic
2 small yellow onions or 1 large yellow onion, chopped
2 28oz. cans of fire roasted crushed tomatoes
1 13.5oz can of unsweetened coconut milk
1/2 cup vegetable broth
1/4 cup olive oil
2 tsp nutritional yeast
2 tsp dried basil
1 tsp sea salt
1/2 tsp Tabasco sauce (optional)
1/2 tsp white pepper
Melt coconut oil in a stock pot over med/high heat. Stir in minced garlic and chopped onion. Stir frequently and cook 8 minutes. Stir in fire roasted tomatoes, coconut milk, vegetable broth, olive oil, nutritional yeast, dried basil, sea salt, Tabasco sauce, and white pepper. Heat until the soup reaches desired temperature. You can choose to leave this soup chunky or puree it with an immersion blender. Either way is delicious! Serve it with toasted sourdough bread.