Creamy Tomato Soup
By Shivangi Rao
Ingredients
- 2 14 oz cans diced tomatoes
- 1 yellow onion chopped
- 1 tsp Italian seasoning optional
- 3-4 cloves garlic grated
- 2 cups vegetable stock
- 1/4 tsp freshly ground black pepper
- 1/2 tsp salt or more to taste
- 2 tbsp ghee or avocado oil or oil of choice
- 1/2 tsp coconut sugar optional
- 1/2 cup full-fat coconut milk or dairy free milk of choice
- 1/4 cup parsley for garnish
Instructions
- Add oil to a stock pot on medium-high heat.
- Add in onions, grated garlic, salt, pepper and italian seasoning and saute until onions and golden brown.
- Add in canned diced tomatoes and saute for a few minutes until broken down.
- Then add coconut milk and coconut sugar. Give it a good stir and let it simmer on low-medium heat for 5-10 more minutes.
- Once the soup is fully heated, taste and adjust spices/seasonings to your liking (especially salt).
- Pour hot soup (be careful when doing this!) to a blender and blend until creamy, or use immersion blender.
- Pour back into stock pot. Ladle into bowls or mugs. Garnish with lots of freshly chopped parsley. Serve hot!
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