Creamy Tomato Soup

Warm up with a bowl of this delicious creamy tomato soup. This recipe is perfect to enjoy at the start of autumn when the leaves are just beginning to change and farmer’s markets are selling the last of this season’s tomatoes.

Depending on how you like it, this recipe can be customized to fit your spice level and desired amount of garlic. As with most of the recipes found on this blog, this creamy tomato soup includes lots of garlic and onions to turn up the flavor.

Start by sauteing your seasoned onions, peppers, and garlic until fragrant. Then, hit the pot with your diced tomatoes and allow to cook until soft. You can then use an immersion blender or traditional blender to soften the mixture. (Pro-tip: this is often easier to do prior to adding the additional liquids, as you have less liquid to add to the blender).

Next, add your coconut milk and veggie broth and allow the soup to come to a boil. Allow the soup to simmer for 15-20 minutes.

Finally, add your basil, oregano, and thyme. Toast some fresh bread or grab your croutons.

Enjoy this soup with friends and family and do your best to stay warm, healthy, and happy this season.

---

Creamy Tomato Soup

Recipe Author: Gabby Pogel

This creamy tomato soup is perfect for the fall season when greenhouse tomatoes are still ripe and available. Enjoy this simple recipe with friends and family.

Equipment

• Food processor or blender

• Large pot for the stovetop

Ingredients

• 1 white/yellow onion

• 1 red pepper

• 5 - 6 cloves of garlic

• 2 tbsp olive oil

• 2 - 3 tsp red pepper flakes

• 1 tsp curry powder

• salt to taste

• 4 - 6 ripe tomatoes

• 1 can of coconut milk

• 1 cup veggie broth (or 1 cup boiling water + veggie bouillon cube)

• Dried basil, oregano, and thyme to taste (or roughly 1 tsp each)

Instructions

1. Saute onions, peppers, and garlic in salt, red pepper flakes, and curry powder until fragrant (roughly 7 - 10 minutes) on low to medium heat

2. Add diced tomatoes to pot an cook until soft (roughly 10 minutes)

3. Blend your ingredients until smooth (or desired chunkiness)

4. Add coconut milk and veggie broth. Bring to a boil.

5. Once boiling, reduce to a simmer (low heat) and add your dried herbs

6. Simmer for 15-20 minutes

7. Service with fresh bread or croutons for an extra crunch

NOTES

This creamy tomato soup will stay good in your fridge for 4-5 days and can be frozen for up to 3 months.