Tomato soup



So rich and flavorful, this soup made with fresh tomatoes is certainly comfort-food material. 


Ingredients (serves 4-6)
- 1 large onion, minced
- 4 garlic cloves, smashed and minced
- 4 carrots, thinly sliced
- 6 large tomatoes, peeled and diced
- 150 ml coconut milk, or more, to taste
- 1 Tablespoon oregano
- 1 Tablespoon basil
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Heat olive oil and sauté the onions with the garlic until translucent. Add the carrots and cook for 5 minutes, then add the tomatoes and season with salt and pepper. Simmer until tomatoes have completely cooked and they have a sauce-like consistency. Depending on the tomatoes used, you might need to add some vegetable broth (or water) during cooking time. The tomatoes I had were very juicy and I did not add any other liquid to the soup. Remove soup from heat and purée using an immersion (or any other) blender. Return to heat and gradually add in as much coconut milk as you like. Taste and adjust seasonings. Serve with bread and enjoy!






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