Simple Tomato Soup
This is a healthy and easy soup that’s perfect for lunches! It freezes well and happens to be vegan & gluten-free.
Simple Tomato Soup
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 6 servings
INGREDIENTS
2 tbsp. olive oil
2 yellow onions, chopped
3 cloves garlic, minced
1 tsp. fennel seed
½ tsp. chili flakes
2 28oz cans whole San Marzano tomatoes
4 cups vegetable broth
1 tsp. dried basil
1 cup coconut milk
Salt and pepper to taste
Micro leeks for garnish (optional)
DIRECTIONS
In a large saucepan, heat oil over medium high heat. Add onions, and sauté for 3 minutes, stirring often. Add garlic, chili flakes and fennel seed and sauté for 2 more minutes.
Add the tomatoes, broth and basil and simmer for 30 minutes, stirring occasionally. Mix in coconut milk and season generously with salt and pepper.
Blend with an immersion blender until smooth. If you don’t have an immersion blender, blend the soup in a regular blender in batches but be sure to let the steam escape while blending to avoid an explosion. The easiest way to do this is to remove the middle section of the lid and cover with a dish towel.
Garnish with micro leeks and serve hot.