Tomato Soup
A classic, creamy tomato soup that warms the soul and delights the taste buds!
Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 cloves garlic, chopped
- 2 Tbsp balsamic vinegar
- 2 cans (28 oz each) diced tomatoes
- 3 cups water or vegetable broth
- 1 1/3 cups full-fat coconut milk or heavy cream
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1 tsp sea salt
- to taste freshly ground black pepper
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions, carrots, and garlic with a pinch of salt, cooking for about 8 minutes until softened.
- Stir in the balsamic vinegar and cook for another minute.
- Add the diced tomatoes, water or broth, and coconut milk or heavy cream. Stir to combine.
- Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 20-25 minutes.
- Blend the soup until smooth, then return it to the pot. Adjust seasoning as needed.
- Serve hot, garnished with fresh basil and a drizzle of coconut milk or olive oil.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.