Happy Tuesday all! Hope everyone had a great weekend! My mom was in town from Ohio for my Bridal Shower and we kept ourselves super busy for the 4 days she was here. Come Sunday, I was so tired once I finally sat down that I couldn’t imagine spending 2 hours on dinner. Enter this creamy, spicy, incredibly easy tomato soup! I made this for the first time last week and it was a huge hit with everyone who tasted it and I couldn’t wait to make it again. The best part is that the vegetables are all pureed at the end so they can be roughly chopped. Saves so much time and effort. I added red pepper flakes to give it to a little heat, and I think it compliments the creaminess of the coconut milk really well.
Start by rough chopping 2 onions and 5 carrots. Once that’s done, add them to a large stock pot with the garlic cloves and cook for about 10 minutes.
After your vegetables cook for about 10 minutes, you add the vegetable stock and jarred tomatoes. I am in love with the below tomatoes. They’re so flavorful, organic and are stored in a glass jar. I always look for glass instead of aluminum cans since the cans aren’t BPA free. I buy mine at Natural Grocers (owned by Vitamin Cottage) but I am sure Whole Foods would have something similar.
After adding the stock and tomatoes, bring to a boil then let simmer for about 15-20 minutes until the carrots are tender. Then add a can of full-fat coconut milk and stir to combine.
Now time to puree the soup. Either add the soup to a blender and puree, or use an immersion blender. Here is the one I own - super cheap and so convenient.
After you’re done pureeing, it’s time to serve & enjoy!
- 2 25oz jars or cans whole tomatoes (with basil if you can find them)
- 2 onions - roughly chopped into 1 inch pieces
- 5 carrots - roughly chopped into 1 inch pieces with skin on
- 4 cloves garlic - whole
- 1 tbsp coconut oil
- 1/2 tsp red pepper flakes
- 4 cups low sodium vegetable broth or chicken broth (will not be vegan)
- 1 can full fat coconut milk
- 1 tsp salt - or to taste
- 1/2 tsp pepper
- Heat a medium stock pot on medium heat
- Add the coconut oil then add the carrots, onions, garlic and salt and pepper and cook for about 10 minutes (if your vegetables begin to stick to the bottom of your pot, add a little of the broth)
- Add the tomatoes, broth and red pepper flakes and cook on low for 20 minutes until the carrots are tender
- Add the coconut milk and then transfer to a blender or use an immersion blender to puree the soup
- Taste to see if it needs more salt and enjoy!
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