A creamy bowl of tomato soup. You raise the spoon to your mouth and watch the steam rise.
It’s deliciously hot, it might even melt a snowman into a boy! A fragrant blend of Italian spices makes it more than your ordinary bowl of tomato soup.
Growing up, I have to say I was not a tomato soup fan. I preferred to leave my tomatoes in salsa and pasta and nothing else thankyouverymuch. Plus it was always accompanied by my least favourite food, cheese!
I tried a tomato soup recipe a year or two ago since I don’t like to use a lot of cream in my soup (I save it all for ice cream and coffee) I used coconut milk. I have to say I was not pleased with the results.
Last spring when my dear friend Laura decided to have me help her make tomato soup with coconut milk in it I was a bit sceptical. It was a vegan recipe from Chole’s Vegan Italian Kitchen My friend gave me the recipe and I headed to my kitchen first thing when I got home.
The soup was delicious as is but since I love to use nourishing bone broth in as many meals as possible I swapped the broth. I also don’t keep Italian spice blend on hand so I created my own blend for the soup. I made a couple other changes and voila Katie’s tomato soup was born. (Am I the only one that refers to myself in the third person at times?)
This creamy nourishing tomato soup can most certainly be paired with the traditional grilled cheese sandwich. I prefer to choose a higher in protein pairing like my open-faced Spanish chorizo sandwich and a salad.
- 4 cups chicken stock (bone broth)
- 2 18oz jars crushed tomatoes
- 1¼ cups coconut milk (or heavy cream)
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, crushed
- 2 TBS olive oil
- 2½ TBS sucanat
- 2½ tsp unrefined salt
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp marjoram
- ½ tsp crushed red pepper
- ¼ tsp dried basil
- 1 tsp dried rosemary
- Saute the onion in the olive oil over medium heat, sprinkle with salt and cook until almost translucent.
- Add the garlic and dried herbs. Cook for one minute.
- Add the chicken broth, tomatoes, salt, and sucanat.
- Simmer for 20 minutes. Using an emersion blender blend until smooth. Or you can allow the soup to cool and blend in two to three batches in a blender.
- Add coconut milk (or cream) and stir to mix. Heat for about 2 more minutes or until hot.