This bad boy was my favorite discovery of my Whole30. In fact, I love it so much that I’ve made a batch of it every week for the past five weeks. No joke, it’s that good. And that easy–which is extremely helpful when you’re diving into a completely new way of eating and looking for anything familiar to cling to 🙂
Easy, delicious, and versatile. The inspiration recipe here is pretty basic, but I’ve given it a bit of zhoozh each week by adding extra veggies, different proteins, more/less balsamic, different herbs, etc. You can literally do anything to the basic recipe and it will remain amazing. You can even eat it cold (gazpacho, anyone?) and I bet it would serve as a great marinara over some zucchini noodles…or pasta, if you eat that stuff, you lucky bastard.
Oh, and finally, don’t fear the coconut milk here–used as the “cream” in this creamy tomato soup. It will not add a coconut flavor to your soup, you will not notice it’s presence other than the delightful silkiness it adds to the dish.
Creamy Tomato Soup
2 tablespoons oil or cooking fat of choice
1 large yellow onion, peeled and chopped
4 large carrots, peeled and chopped
4 large stalks of celery, chopped
4 cloves garlic, peeled and coarsely chopped
1 28-ounce can crushed, diced or whole peeled tomatoes
1-1⁄2 cups chicken stock (use vegetable stock if making vegetarian)
1 13.5-ounce can unsweetened coconut milk
2 tablespoons minced fresh basil (or 1 tablespoon dried basil), plus more for garnish if desired
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
- In a large soup pot that is already hot, heat the oil over medium heat. Add the onions, carrots, and celery, and sauté until softened. Stir in the garlic and sauté for 1 minute more.
- Mix in the remaining ingredients, and simmer for at least 5 to 10 minutes to allow the flavors to meld.
- Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture—or you can skip blending and enjoy the chunky texture of the soup.
- Serve hot (or cold!), topped with some minced basil for garnish.