Tomato Soup
Savor the essence of comfort with our Tomato Soup, an easy and delightful dish that's perfect for any night of the week. This recipe, with its harmonious blend of tangy tomatoes and creamy coconut milk or heavy cream, along with the aromatic presence of herbs and spices, promises a soothing and delicious meal in just about 30 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 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
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- Fresh basil leaves
Instructions
- In a large pot, heat olive oil and butter over a medium flame. Add onions, carrots, garlic, and a bit of salt. Cook for about 8 minutes until they soften, stirring occasionally.
- Pour in balsamic vinegar, then mix in diced tomatoes, water or vegetable broth, coconut milk or heavy cream, dried thyme, red pepper flakes, salt, and a few twists of black pepper. Allow the soup to simmer, stirring it occasionally, for 20 to 25 minutes until the carrots are soft.
- Remove 4 cups of the soup and keep it aside. Pour the rest into a blender and blend until smooth. Combine this pureed soup with the chunky soup you set aside.
- Season the soup as per your taste. Serve it garnished with a drizzle of coconut milk or olive oil, freshly ground black pepper, and fresh basil leaves.