Submitted by ElectricSweater
A creamy tomato soup with a hint of basil, perfect for a cozy meal.
Source: Unknown
Show Full Ingredient List
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium onion
- 2 medium carrots
- 6 cloves garlic
- a pinch salt
- 2 tablespoons vinegar
- 2 (28-ounce) cans tomatoes
- 3 cups water
- 1⅓ cups coconut milk
- 1 teaspoon thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- several grinds pepper
- for drizzling coconut milk
- for drizzling olive oil
- to taste black pepper
- for garnish basil leaves
Step 1
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
Heat the olive oil and butter in a large pot over medium heat.
Step 2
2 medium yellow onions, chopped
2 medium carrots, chopped
6 cloves garlic, chopped
a pinch salt
Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
Step 3
2 tablespoons balsamic vinegar
Stir in the vinegar.
Step 4
2 (28-ounce) cans diced tomatoes
3 cups water or vegetable broth
1⅓ cups full-fat coconut milk or heavy cream
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sea salt
several grinds Freshly ground black pepper
Add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper.
Step 5
Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
Step 6
Scoop 4 cups of the soup out of the pot and set aside.
Step 7
Transfer the remaining soup to a blender. Puree until smooth.
Step 8
Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
Step 9
for drizzling coconut milk
for drizzling olive oil
to taste Freshly ground black pepper
for garnish Fresh basil leaves
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.