Hey friends!
Craving something warm and cozy? You’re in the right spot!
Today, I’m excited to share my easy recipe for tomato soup with diced tomatoes.
It’s rich, creamy, and bursting with flavor. Perfect for those chilly nights or when you need a quick meal.
Grab your spoon, and let’s dive into this deliciousness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 tbsp olive oil (I use California Olive Ranch extra virgin)
- freshly cracked black pepper
- 1 tsp sea salt
- 3 cups water
- 1.3 cups full-fat coconut milk (gives a rich creaminess)
- 1/2 tsp red pepper flakes
- 6 garlic cloves (minced for best flavor)
- 2 (28 oz) cans diced tomatoes (I like Cento San Marzano)
- 2 medium yellow onions (diced)
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 2 tbsp unsalted butter
- fresh basil leaves (for garnish)
- 2 medium carrots (peeled and diced)
Step 1: Sauté the Vegetables
Heat a combination of olive oil and butter in a large pot over medium heat.
Add diced onion, chopped carrots, minced garlic, and a pinch of salt.
Cook, stirring occasionally, for about 8 minutes, or until the vegetables are softened.
Step 2: Add Liquids and Seasonings
Stir in a splash of vinegar, then add in the diced or crushed tomatoes, water, coconut milk, fresh or dried thyme, red pepper flakes, additional salt, and several grinds of black pepper.
Bring the mixture to a simmer, stirring occasionally, and let it cook for 20 to 25 minutes, or until the carrots are tender.
Step 3: Blend the Soup
Carefully scoop 4 cups of the soup out of the pot and set it aside in a separate bowl.
Transfer the remaining soup in the pot to a blender.
Puree the soup until smooth.
Be sure to let the soup cool slightly and blend in batches if necessary to avoid overfilling the blender.
Step 4: Combine and Season
Pour the pureed soup back into the pot with the reserved 4 cups of chunky soup.
Stir everything together to combine well.
Taste and adjust the seasoning with more salt or pepper if needed.
Step 5: Serve and Garnish
Ladle the soup into serving bowls.
Finish with a drizzle of coconut milk and olive oil, a sprinkle of freshly ground black pepper, and fresh basil leaves for garnish.
Serve hot and enjoy!
