This is the BEST Creamy Tomato Soup and is excellent for a quick weeknight meal. Don’t forget your favorite grilled cheese sandwich for dipping! It’s Delicious!
Creamy Tomato Soup Recipe Ingredients
- Olive Oil
- Diced Onions
- Minced Garlic
- large can of San Marionzanno Peeled plum tomatoes
- can of full fat coconut milk
- Italian spices
- fresh basil
- salt & pepper
How to Make Creamy Tomato Soup
In a dutch oven or medium sized stock pot, heat up to medium heat and 2 tablespoons of olive oil. Add diced onions and cook for about 7 – 8 minutes until the onions are translucent. Stir so they do not stick or burn to the pan.
Add minced garlic and if needed a bit more olive oil and cook the garlic with the onions for about a minute. Once again watch the heat so you don’t burn the garlic. Once warmed through it will have a beautiful aroma.
Add all other ingredients, this include the 28 oz can of peeled San Marzano tomatoes with the sauce they are in, the coconut milk, the vegetable broth, the 2 tablespoons of Italian spices and salt and pepper.
Stir and smash apart the tomatoes again the bottom or sides of pan. This will break apart the tomato and have more juice into the soup.
Cook for about 15 minutes and then you are ready for the immersion blender. Blend all ingredients until the soup is smooth.
Cook for a few more minutes on low heat and add more salt and pepper to taste if needed.
You are now ready to serve up. Garnish with julienned basil and serve with your favorite dipping sandwich.
Enjoy.
Board member Todd McKay and Committee member Debbie Truman are making this tasty soup while highlighting the 1975 Ford Bronco Sport 4 x 4 Raffle from LaFontaine Classic Cars of Milford. The U CAN-CER VIVE Dream Raffle is all about supporting a great cause.
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