Creamy Tomato Basil Soup
If you follow my Instagram account, it’s pretty obvious that I’m on a soup kick lately. When the weather is dreary like it has been lately, I just want to curl up in a blanket on my recently acquired LoveSac and eat hot soup while watching Sex and The City with my bestie. This is precisely what I’ve done on several occasions lately, and it’s been a great way to spend a day, let me tell ya.
I just started working a part-time job at the local juice bar, and we have a daily soup this time of year. The other day, I grabbed a bowl of the tomato basil after my shift, and it was amazing. It inspired me to come up with my own recipe at home. I planned to make this soup the next day, but I ended up battling a horrendous migraine that entire day, so I never made it to the grocery store for a big bunch of Roma tomatoes. Fortunately, a trip to the chiropractor had me back to myself yesterday, and I got to work.
CREAMY TOMATO BASIL SOUP
2 tbsp olive oil
2 stalks celery, chopped
3 medium carrots, chopped
1 yellow onion, diced
7-8 garlic cloves, diced
10 Roma tomatoes, diced
1.5 tsp sea salt
1- 28 oz can diced tomatoes (I used Aldi’s Simply Nature organic)
1- 6 oz can tomato paste (Also Simply Nature brand)
1 - 16 oz can full-fat coconut milk
1-2 tbsp balsamic vinegar
1/2 cup chopped basil
Begin by heating a soup pot over medium low. Add the olive oil, celery, carrots, onion, and garlic and sauté until they soften, about 10-15 minutes. Once the veggies are soft, add the Roma tomatoes and sea salt, cover, and cook for about 20 minutes, stirring occasionally. The salt will help to break down the tomatoes and release their juice. When the tomatoes are hot and starting to stew, Transfer the mixture to a blender (it will be pretty full), and blend on a medium speed to break down the mixture. I leave mine a little chunky to give it substance, but if you prefer it smooth, blend to your heart’s content. After blending, add it back to the pot and turn the heat down a bit. My stove has a 1-10 dial, so I turned it to 3. At this point, add the coconut milk, tomato paste, and balsamic vinegar, and whisk into the soup until well blended. Add the can of diced tomatoes to the blender and blend down to the consistency of the soup, then add them to the soup and stir. Cover the soup and allow it to simmer for at least 30 minutes, then add the chopped basil about 5-10 minutes before serving to retain the herb flavor.
We had this with Minimalist Baker’s vegan spinach artichoke dip and crostini. I absolutely LOVE this dip! It’s wonderful with veggies, bread, or chips.
