Creamy Tomato Soup
While the cold may linger for a few weeks longer, this silky smooth tomato soup is the perfect transition between winter and spring.
Ingredients
- 1 cup sweet onion chopped
- 5 cloves garlic minced
- 28 oz San Marzano tomatoes
- 1 teaspoon tomato paste
- 1 teaspoon Beau Monde seasoning or celery salt
- 1 teaspoon white pepper
- 2 cups chicken broth or vegetable broth
- 1 cup coconut milk + more for drizzling on top, as desired
- 2 tablespoons olive oil
- fresh basil for topping
Instructions
- In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium high heat until shimmery. Saute the onions until softened, about 10-15 minutes. Then add the minced garlic and tomato paste and saute until fragrant, another 5 minutes.
- Add the whole San Marzano tomatoes, Beau Monde seasoning and white pepper. As the tomatoes cook, use the back of the spoon to crush the tomatoes until only small chunks remain and some of the excess moisture has cooked off, about 10-15 minutes.
- Pour in the broth and stir. Bring to a simmer for 15-20 minutes. Then use an immersion blender to blend the soup in the pot until it is smooth and no chunks remain.
- ALTERNATIVE BLENDING METHOD: Transfer the soup by the ladle to a stand blender. Do not fill blender more than halfway as the hot soup will expand. Blend in batches until the soup is smooth. Return to the pot.
- Reduce the heat to medium low. Stir in the coconut milk and simmer for another 10-15 minutes, until the soup has thickened up. Blend with the immersion blender, as needed.
- Ladle the soup into serving bowls and top with a swirl of coconut milk and basil ribbonsas desired. Serve with a side of extra crunchy grilled cheese. Enjoy!
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