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Creamy Tomato Soup (V/GF)

This Creamy Tomato Soup is extra creamy from the coconut cream and extra delicious from it's secret ingredient!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 people
Author Bunny

Ingredients

  • 2 tbsp olive oil
  • 2 large garlic cloves peeled and minced
  • 2 large carrots peeled and diced
  • 1 medium yellow onion chopped
  • 1 tsp dried thyme
  • 4 cups low sodium vegetable broth
  • 1 cup full fat coconut cream
  • 8 roma tomatoes chopped
  • 1/2 cup sun dried tomato pesto
  • 1/2 cup fresh basil finely chopped
  • Juice from half a lemon
  • 1/4 tsp cayenne pepper *optional

Instructions

  1. Add oil to a large pot over medium heat. Stir in garlic, carrots, onions and thyme. Cook over medium-low heat until the onion is tender.

  2. dd the vegetable broth and coconut cream, cover and simmer for 20 minutes.

  3. Stir in the tomatoes and simmer for another 10 minutes.

  4. Remove from heat and use a hand held blender or transfer to a blender and blend the soup until smooth.

  5. Add pesto and blend some more until combined.

  6. Stir in lemon juice, basil and cayenne pepper. Add salt and pepper to taste.

  7. Enjoy!!

Recipe Notes

Sun-dried Tomato Pesto recipe here.