I have tried out many tomato soup recipes trying to find one that I liked the most. I always had issues with them, from the added sugars, to dairy which I cant eat, to only using fresh tomatoes when it wasn’t tomato season. So I picked and chose the parts I liked from multiple recipes to make my own.
I love my tomato soup recipe because it can be made year round. I use canned San Marzano tomatoes, the best tomatoes for tomato soup because they are from a region in Italy known for the best tomatoes, and canned at peak ripeness. I also love this recipe because it is all stovetop and you don’t have to turn on the oven to roast all the ingredients.
It is perfect for an easy weeknight dinner. It is a dinner you can make in under 40 minutes and is also super healthy!
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SERVINGS: 4
- PREP TIME: 10 Mins
- ACTIVE TIME: 30 Mins
- TOTAL TIME: 1 Hr
The easiest and tastiest tomato soup you will make! I like throwing meatballs in with it, but it also is always great with a grilled cheese.
Ingredients:
- olive oil
- 1 onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 3 tbsp tomato paste
- 1, 28 oz can San Marzano whole peeled tomatoes
- 1/2 cup chicken stock
- salt and pepper
- 4 basil leaves, chiffonade + more for garnish
- 1 cup full fat coconut milk, or cream
Preparation:
STEP 1.
In a large pot over medium heat, add olive oil and once heated saute the onions, celery, and carrots until translucent. Salt as you go, around 5 minutes. Add the minced garlic and thyme and saute another 2 minutes. Add the tomato paste and coat the vegetables. Saute another 3 minutes until it is rust colored.
STEP 2.
Add the whole peeled tomatoes, chicken stock, salt and pepper and 4 basil leaves. Stir and bring to a simmer. Cover with a lid and simmer for 20 minutes.
STEP 3.
Remove the lid and turn off the heat. With an immersion blender or a blender, blend the smooth until smooth. Stir in the coconut cream and serve, garnish with fresh basil.
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