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Tomato Soup


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"Soup, Tomato Soup"

Serves 6 | Prep Time 15 Minutes PT15M | Cook Time 30 Minutes PT45M | Soup

Why I Love This Recipe

I enjoy consuming soup and this is one of my favorites.


Ingredients You'll Need

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
2 medium yellow onions, chopped
2 medium carrots, chopped
6 garlic cloves, chopped
2 tablespoons balsamic vinegar
2 (28-ounce) cans diced tomatoes
3 cups water or vegetable broth
1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
Fresh basil leaves, for garnish


Directions

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.


2. Stir in the vinegar, then add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.


3. Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.


4. Ladle into bowls and serve with a drizzle of coconut milk, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.


Pairs Well With

Bread and anything else you can dip into the soup.


Questions, Comments & Reviews


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