Creamy Tomato Soup

Monday, February 22, 2016

Serves 6

What You Need
2 TBS olive oil
1 cup diced sweet onion
1/2 TSP garlic powder
1/2 TSP red pepper flakes
1/2 TSP chili powder
5 cups crushed tomatoes, canned or fresh
1 cup basil leaves
6 garlic cloves
1 can (15 oz.) coconut milk
1/8 TSP sea salt
1/8 TSP pepper

Directions
1. In a large stock pot, heat oil over medium heat. Once oil is warmed up, add onion and cook until translucent and then add spices and mix well.
2. Stir in crushed tomatoes, basil, and garlic cloves and reduce heat to a simmer. Let cook for a minimum of 30 minutes, but I cooked for 2 hours to let the flavors really mingle.  
3. Once the ingredients have simmered enough, remove from heat and add to a food processor or immersion blender. Add coconut milk, salt, and pepper and blend until smooth. 
4. Heat up again if needed and serve topped with sun-dried tomatoes and extra basil. Enjoy!

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