Cream of Tomato Soup
Ingredients
The base
-
2
tablespoons
extra virgin olive oil or coconut oil
-
2
cups
thinly sliced leeks
-
6
cloves
garlic
-
28
ounces
fire-roasted canned diced tomatoes
-
1
cup
broth (chicken or vegetable)
-
1
cup
full-fat coconut milk
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The garnish
-
¼
cup
finely minced fresh basil
Instructions
- Heat a large saucepan over medium heat and add olive oil.
- Sauté the leeks with a sprinkle of salt until softened, about 3 to 5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Transfer the leeks and garlic to a plate.
- Blend the canned tomatoes until smooth in a high-powered blender.
- Pour half of the blended tomatoes into the saucepan and add the leeks and garlic to the remaining tomatoes in the blender, then blend until smooth.
- Combine the blended mixture in the saucepan with the broth and coconut milk, stirring well.
- Bring the soup to a boil, then reduce to a simmer for 10 minutes, stirring occasionally.
- Adjust seasoning with salt and pepper, then ladle into bowls and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
249
Total fat
19g
Total carbohydrates
17g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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