Easy Tomato Basil Soup
This Easy Tomato Basil Soup is a perfect addition to your menu during cooler months. This recipe utilizes canned tomatoes that are simmered with herbs, bone broth and veggies; all blended together with a splash of coconut milk for added creaminess. This recipe comes together very quickly, yet it tastes as though it has simmered all day.
Servings: 6
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Onion diced
- 4 cloves Garlic minced
- 1 teaspoon Thyme dried
- 1 teaspoon Oregano dried
- ¼-1/2 teaspoon Crushed Red Pepper Flakes
- 2 15oz cans Diced Fire Roasted Tomatoes
- 1-½ cups Chicken Broth
- 1 tablespoon Coconut Aminos
- ½ teaspoon Sea Salt adjust to taste
- ¼ teaspoon Black Pepper
- 6 oz Coconut Milk full fat
- ½ cup Basil fresh
Instructions
- In a medium to large dutch oven or stock pot over medium low heat, add the extra virgin olive oil and onions and saute for 5-7 minutes or until soft.
- Add the garlic, herbs and crushed red pepper flakes and cook for about 1 minute.
- Add the diced tomatoes, chicken broth, coconut aminos, salt and pepper, and bring to a boil.
- Reduce the heat, add the coconut milk and cook for 3-5 minutes.
- Add the soup to a high powered blender like a Vitamix, add basil and blend until smooth.
- Pour soup back into the dutch oven or stock pot and simmer on low until ready to serve.
