Creamy Tomato Soup
Homemade Creamy Tomato Soup made dairy free with coconut milk, enriched with sun dried tomatoes, and ready in 20 minutes.
Servings: 4 servings
Calories: 359kcal
Ingredients
- 2 1/2 pounds any fresh tomatoes (I used 8 roma tomatoes) cut in large chunks
- 5 large garlic cloves coarsely chopped
- 1 cup sun dried tomatoes sliced, packed in oil & drained
- 14 ounces can coconut milk full fat
- 1 cup low sodium vegetable broth or water
- 1 tablespoon oil for frying
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh basil for garnish
Instructions
- Preheat medium or large pot on medium-high heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring constantly.
- Add tomatoes and cook for 8-10 minutes, stirring occasionally.
- Add sun dried tomatoes, coconut milk, vegetable broth, salt and pepper. Stir, cover and simmer on low heat for 5 minutes.
- Turn off heat and using an immersion blender, puree until smooth.
- Serve hot garnished with basil along with bread or grilled cheese.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered on low heat or in a microwave.
Nutrition
Serving: 1.5cups | Calories: 359kcal | Carbohydrates: 31g | Protein: 9g | Fat: 26g | Saturated Fat: 19g | Sodium: 494mg | Fiber: 7g | Sugar: 18g