This is THE tomato soup. Good for you, and it is so yummy. *Bonus! It's an easy one to sub in dōTERRA essential oils. In the winter when fresh basil is hard to come by, I'll use 1-2 drops Basil in place of the fresh.
This soup is good year round, but I especially love it in the spring and fall when evenings are still chilly. My youngest daughter says I look like I'm standing over a cauldron as I blend this creamy goodness in my giant teal pot and the steam rises all around. But thats just a bonus!
Directions:
Saute the veggies and garlic in oil and/or butter till soft, then add the wine, tomatoes and tomato juice.
Season well with salt and pepper.
Bring to a boil, then reduce to medium and simmer, half covered. When tomatoes are soft, remove from heat.
Add coconut milk and Basil or Basil essential oil. Blend with immersion blender until creamy and smooth. (It's worth buying one for this soup-- moving it by batches to a blender is a huge mess! I love my Cuisinart!)
If I serve this with grilled cheese sandwiches, my family doesn't even notice they are eating vegetarian. 👊
Leftovers should be portioned out into containers as soon as it is cool and stored in the freezer so you will have dinner in a snap after soccer/piano/karate or yoga class. 😉
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