Tomato Soup
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
unsalted butter
The vegetables
-
2
medium
yellow onions, chopped
-
2
medium
carrots, chopped
-
6
cloves
garlic, chopped
The liquids
-
2
tablespoons
balsamic vinegar
-
2
28-ounce cans
diced tomatoes
-
3
cups
water or vegetable broth
-
1⅓
cups
full-fat coconut milk or heavy cream
The seasonings
-
1
teaspoon
dried thyme
-
½
teaspoon
red pepper flakes
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
For garnish
-
to taste
fresh basil leaves
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, carrots, garlic, and a pinch of salt; cook for about 8 minutes until softened.
- Stir in balsamic vinegar, then add tomatoes, water or broth, coconut milk, thyme, red pepper flakes, salt, and pepper.
- Simmer for 20 to 25 minutes until carrots are tender.
- Scoop out 4 cups of the soup and set aside; blend the remaining soup until smooth.
- Return blended soup to the pot with the reserved chunky soup; stir to combine and season to taste.
- Ladle into bowls and garnish with coconut milk, olive oil, black pepper, and fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
10mg
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