Tomato Soup

Ingredients

• 2 Tbsp olive oil

• 1 medium yellow onion, chopped

• 3-4 cloves garlic, minced (or 1 Tbsp pre-minced)

• 1 tsp dried basil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp smoked paprika

• Drizzle of honey to cut acidity (optional) 

• ~28 oz tomato puree (or crushed/whole peeled tomatoes)

• 2-3 cups chicken stock

• 1 can (13.5 oz) full-fat coconut cream or milk

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.

2. Stir in the minced garlic, dried basil, other dried spices and cook for about 30 seconds until fragrant.

3. Add the tomato puree and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the flavors to combine.

4. Turn off the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy.

5. Place the pot back on low heat. Vigorously shake the can of coconut cream (to combine the fat and liquid) and then slowly stir the desired amount into the warm soup. Stir well to combine. Do not let the soup boil after adding the coconut cream, as this can cause the fat to separate.

6. Season and Serve: Taste the soup and adjust the salt, pepper, or other seasonings as needed. Ladle into bowls and garnish with fresh basil or a drizzle of extra coconut cream if desired.