Creamy Tomato Soup
Silky tomato soup made with coconut milk, perfect for dipping crusty bread.
25minutes
4servings
210calories
6gprotein
$1.20per serving
Ingredients (serves 4)
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 1 can coconut milk
- 2 cups vegetable stock
- 1 tablespoon maple syrup
- 1 teaspoon dried basil
- Salt and black pepper to taste
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- 2
Stir in garlic and cook for 1 minute until fragrant.
- 3
Add crushed tomatoes, diced tomatoes, vegetable stock, and dried basil. Bring to a simmer.
- 4
Simmer for 10 minutes. Stir in coconut milk and maple syrup.
- 5
Use an immersion blender to puree soup until smooth, or carefully blend in batches.
- 6
Season with salt and pepper to taste. Serve hot.
