This creamy tomato soup is the soup that is going to get you through this cold-weather season. It's gluten-free and it can be made vegan too! I recommend serving it with some crusty sourdough bread or even a grilled cheese - YUM!
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 3 pounds tomatoes I recommend using Roma, Plum, or tomatoes on the vine, and avoiding beefsteak tomatoes, as they have little flavor
- 6 cloves garlic
- 1/2 cup fresh basil
- 1 teaspoon Italian seasoning
- 2 1/2 cups chicken broth
- 1 13 oz can coconut cream If you can't find that, buy 1 can full-fat coconut milk
- 2 teaspoons salt
- 1 teaspoon pepper
"Cream" Drizzle
- coconut cream You will be using some of the coconut cream above
- 1 teaspoon lemon juice
- 1 teaspoon water
Instructions
- Roughly chop the onion, mash the garlic, and set aside.
- Clean the tomatoes and cut them into chunks - none of this needs to be perfect, it all ends up in the blender anyway!
- In a large pot on the stove, add the olive oil, and turn on the heat to medium-high.
- Once the pan is hot, add the onion and saute for about 6 minutes, until the onion starts to get soft.
- Add the garlic and saute for another minute.
- Next, add the tomatoes, basil, Italian seasoning, chicken broth, 1/2 of the can of coconut cream, and salt and pepper.
- Bring everything to a boil, then cover.
- Turn the heat to low and simmer for about 20 minutes.
- Remove the cover from the pot.
- Transfer 3/4 of the mixture to a blender and blend for about one minute until it’s nice and smooth. Return the soup back to the pot.
- Taste the soup and add any additional salt and pepper.
- Next, make the drizzle.
- To make the drizzle, whisk together the other 1/2 can of coconut cream with the water and lemon juice.
- Plate the soup and drizzle the "cream" sauce on top.
- Garnish with parsley and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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