Tomato Soup

Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins

Servings: 4-6 Cuisine: French, Italian Calories: 284 kcal

Course: Soup, Side dish, Main Course

Ingredients

• 2 T butter (I use Miyoko’s sticks)
• 1 T extra virgin olive oil
• 1 cup chopped yellow onion
• 2 medium to large carrots
• 2 T minced garlic
• 3 lbs. tomatoes, chopped (Use about 42 ounces of whole canned tomatoes)
• 3 T tomato paste
• 3 cups chicken broth (I use either Costco’s Kirkland Chicken Stock or Pacific Chicken Broth)
• 1 cup vegetable broth (I use my local grocer’s organic brand)
• 1 cup heavy coconut cream
• 2 Ts chopped fresh basil OR 2 t chopped fresh thyme OR 2 t chopped fresh rosemary
• ¼ t cayenne pepper
• 1 T sea salt
• 2 T brown sugar
• chopped fresh herbs for garnish (optional)

Directions

1. Heat the butter and olive oil in a medium stock pot over medium-high heat.
2. Add the onions and cook until soft and translucent, about 5 minutes.
3. Add the carrots and garlic and cook for another 4-5 minutes.
4. Add the tomatoes and tomato paste and cook for another 4-5 minutes.
5. Add the broth, herbs, brown sugar, salt, basil, and pepper and bring to a boil.
6. Reduce the heat to medium, cover, and simmer for 30 minutes.
7. Carefully transfer soup to a blender and blend until smooth (you’ll need to do it in more than 1 batch depending on the size of your blender).
8. Return the soup to the pot and add the heavy cream.
9. Heat through and add salt and pepper to taste.
10. If desired, serve with a sprinkling of chopped fresh herbs.

adapted from https://www.daringgourmet.com/creamy-tomato-soup/#wprm-recipe-container-52931