This creamy dairy free tomato soup is full of flavor and made with simple pantry ingredients like canned crushed tomatoes and coconut milk. This quick and easy recipe perfect for a chilly day or anytime you're craving the nostalgia of a childhood classic.
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 6 cloves garlic (1 tablespoon, minced)
- 1 pinch coarse salt
- 3 28-ounce cans can crushed tomatoes
- 4 cups chicken stock
- 2 15-ounce cans full-fat coconut milk
- 1/2 tablespoon dried basil
- 1/2 tablespoons dried parsley
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 - 1 teaspoon salt
Sauté the vegetables. Heat olive oil over medium high heat in a large stockpot or dutch oven. Add the diced onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the onions are translucent - about 5 minutes.
Simmer the tomatoes. When the onions are translucent and fragrant, stir the remaining ingredients to the pot and bring the mixture to a boil. Lower the heat and simmer covered for 20 minutes.
Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.
Puree the soup. Remove the bay leaf, then use an immersion blender to blend the soup directly in the pot until it reaches a smooth, creamy consistency.If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious of the steam (make sure the lid is slightly open) and don't over fill your blender.
Serving: 1.5cups Calories: 239kcal Carbohydrates: 16g Protein: 6g Fat: 19g Cholesterol: 2mg Sodium: 400mg Fiber: 3g Sugar: 8g Vitamin C: 15mg