Dairy-Free Creamy Tomato Soup
To add more heat, add a dash of hot sauce or some cayenne pepper. Inspired by Nom Nom Paleo's Cream of Tomato Soup.
- 1 tablespoon avocado oil or olive oil
- 2 leeks white and light green part sliced thin
- 1/2 yellow onion diced
- 2 carrots diced
- 4 cloves garlic diced
- 1 28- ounce can stewed tomatoes I use Cento or Muir Glen
- 1 1/2 cups chicken stock
- 1/2 cup basil optional
- 1 cup full-fat coconut milk shake the can before you open it
- Kosher salt
- Freshly ground pepper
In a medium pot over medium-high heat, warm the oil until it's shimmering. Add the leeks and onion and sauté for 3-4 minutes, stirring often, until softened. Add the carrots and garlic and sauté for an additional minute. Add the tomatoes and chicken broth and simmer over medium heat for another 10-15 minutes.
Use an immersion blender to purée the soup, or transfer it to a blender or food processor (you may need to blend in batches if you don't use an immersion blender). If you opt to use the basil, add it to soup before its puréed.
Once puréed, add the coconut milk, salt and pepper and stir to combine. Taste for seasoning, adjust if necessary, and serve.