Creamy Tomato Basil Soup

Like so many others, the hubby, I made a resolution to be healthier in 2016. Before we’d set out on our Paris adventure, the hubby and I were doing great at cooking meals at home every night and sticking to a generally paleo lifestyle. While we were by no means perfect at it (who can resist chocolate all the time?), cutting out processed junk and sugar made us both feel better in so many ways. Better sleep, fewer headaches, and more so much more energy! 

But then Paris happened, and the holidays, with lots of parties, eating out and baking, and we were less than kind to ourselves in the healthy eating department. Now it’s a whole new year and, with the holidays safely tucked away, we’re getting back on track with planning meals that are yummy and better for us.
Creamy Tomato Basil Soup recipe//List Maker Picture TakerWith winter finally in full swing, it’s nice to have something warm and comforting to come home to, and this recipe for Tomato Soup is just that. It’s delicious and healthy, without tasting like it. Best of all, it’s easy to make! You can throw it on the stove in just a few minutes and it freezes well if you want to make a big batch a head of time to have for those days you don’t feel like cooking. Tip: Don’t skimp on the fresh basil; it gives the soup a flavor you just can’t get from the dried spice.


Ingredients
2 tablespoons olive oil or ghee
1 large white onion
3 cloves garlic, minced
5 large tomatoes, roughly chopped (I use a mix of heirloom and vine ripe)
1 tablespoon tomato paste
3 cups chicken or vegetable broth
1/2 cup fresh basil
1/2 cup coconut milk (full fat)

Directions
1. Heat the cooking oil n a large pot or dutch oven over medium-high heat. Add the onions and cook until translucent, being careful not to burn. Add your minced garlic and let cook for 2 -3 minutes, being careful not to burn.

2. Add the tomatoes, tomato paste, broth and basil. Bring the soup to a boil. Then reduce the heat and let simmer for thirty-five minutes.

4. Remove from the heat and add in the coconut milk. Using an immersion blender (or remove to food processor) blend until smooth.

5. To freeze, allow the mixture to cool before ladling into freezer safe containers or freezer bags (freeze bags laying flat). You can thaw soup the soup in the fridge overnight and reheat on the stove top.

 

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