This fresh tomato basil soup is everything you want tomato soup to be! Rich and creamy, dairy and gluten-free. Made from only fresh ingredients. It is a real treat for soul and body.
2cupsdiced tomatoesI used 6 medium-sized tomatoes.
1can coconut milk
1tspapple cider vinegar
2cupschicken stock
1tspsaltskip if using store-bought high sodium one
1tbspcoconut or olive oil
3garlic cloves minced
salt and pepper to taste
Instructions
Pierce the tomatoes with a fork or a sharp knife and gently immerse them in boiling water.
Once the tomatoes are a bit cooler, you can easily peel off the skins. The skins should come off without any trouble. Watch the video below if you need help.
Using a high-powered blender, purée the tomatoes, coconut milk, apple cider vinegar, and chicken broth until the mixture transforms into a creamy tomato soup.
I am using a Thermomix: 30 seconds on high speed.
In a large pot or a Dutch oven, gently sauté the garlic over medium heat until it achieves a golden hue, approximately 2-3 minutes.
Carefully pour the tomato mixture into the pan with garlic. Bring the soup to a gentle simmer, stirring occasionally to ensure even heating. Allow the soup to simmer for 10 minutes, taste the soup, and adjust the seasoning if needed.
Serve with chopped fresh basil leaves and black pepper.
Notes
Select the right tomatoes: For the most flavorful soup, choose ripe tomatoes that are slightly soft to the touch. San Marzano tomatoes are ideal for their sweetness and acidity, but any ripe, meaty variety will work well.
Adjust the seasonings to your taste: The amount of salt, pepper, and vinegar you add to the soup will depend on your personal preferences. Taste the soup as you go and adjust the seasonings accordingly.
Use a high-powered food processor for a smooth texture: A high-powered blender will ensure that the soup is completely smooth and has a creamy texture. If you don't have a high-powered blender, you can use a regular immersion blender, but you may need to blend the soup in batches.