Creamy Tomato & Mushroom Soup

Monday, November 5, 2018

serves 6-8

What You Need
2 TBS EVOO
1/2 large onion, diced
2 garlic cloves, minced
1 TBS fresh rosemary, chopped
1 LB mushrooms, diced
1 (28 oz) can fire roasted tomatoes
1 (14 oz) can diced tomatoes
4 cups broth
3/4 cup coconut cream
1 TSP salt

Directions
1. In a large soup pot, heat the oil over medium heat. Once warm, add in the minced garlic and stir for 30 seconds. 
2. Then add in the onion and cook until translucent, about 5-10 minutes.
3. Next, add in the rosemary and mushrooms. 
4. Once mushrooms have softened, add in the fire roast tomatoes (do not add the regular diced tomatoes yet) and broth. Bring to a boil and then turn the heat down to simmer. Let cook for 30 minutes.
5. After 30 minutes, use an immersion blender to blend everything together until you get a smooth texture.
6. Next, add in the remaining tomatoes, coconut cream and salt. Let the soup continue to simmer for another 30 minutes. Remove from heat and serve!

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