This slow carb recipe for tomato basil soup is super-simple, ready in about 30 minutes, and way better than the canned version. I like to use whole roasted tomatoes from Muir Glen -- they have a nice smokiness to them. In addition, it makes use of a lighter alternative to heavy cream; while most tomato soup recipes are heavy and full of fat, this recipe uses dairy-free unsweetened coconut cream (yes, it's white, but it's got the OK from Tim if it's unsweetened!). That means you’ll get the full, rich flavor of classic tomato soup, while still cutting back on fat and carbs. This slow carb recipe is a great comfort dinner for a cold winter night.
- Yield : 2 servings
Puree tomatoes in a blender or vitamix until smooth.
Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring, until onions are fragrant and translucent.
Turn heat to low and stir in tomatoes, vegetable broth, and basil, and simmer for about 20 minutes.
Then, stir in coconut cream. Simmer until heated through. Add salt and pepper to taste. Garnish with basil or parsley. Serve hot.