'CREAM' OF TOMATO SOUP
Nothing says love like a hot bowl of Tomato Soup.
I made the REAL cream version of this soup many times in one of my previous places of employment. It's truly a very easy soup to make - and while this was the first time I altered it to be dairy free, I was really pleased with the results. Granted, I could taste just a hint of coconut, but those zesty tomatoes really took front row.
INGREDIENTS:
1 red onion, rough chopped
2 cups of carrots, peeled and rough chopped
3 28 ounce cans of whole ORGANIC tomatoes
1 can of organic coconut milk
salt and WHITE pepper to taste
DIRECTIONS:
In a heavy bottom soup pot, saute or sweat your carrots and onions until the onions are translucent. You can just use a little water here, instead of an oil. HEALTHY saute! ♥
Add in the tomatoes, bring to a boil, then reduce the heat to a simmer, and cook until the carrots are fork tender.
Carefully blend the soup using a blender, Vitamix, or handheld. Be careful not to splash hot soup on yourself.
Add the soup back into your pot and stir in the coconut milk.
Adjust the season with salt and white pepper to taste.
