I love tomato soup, especially during the cold winter months.  However, finding a recipe that is not loaded with cream is often difficult. My solution is…coconut milk.  Coconut milk is dairy free and perfect for those of us that are Paleo, Keto and Whole 30!  Enjoy!

Fire Roasted Tomato and Basil Soup 

Serves 4

Ingredients

1 tablespoon olive oil 

1 cup finely chopped onion 

3 cloves garlic, minced 

1, 28-ounce can Fire Roasted Tomatoes 

1 cup chicken broth

½ cup fresh basil, chopped 

1 teaspoon Kosher salt or to taste

¼ teaspoon black pepper or to taste 

½ cup coconut milk 

Paremesan cheese, for garnish (optional)

Instructions

Heat olive oil in a Dutch oven over medium-high heat.  Add onion; 4-5 minutes until tender.  Add garlic; cook for one minute.  Stir in tomatoes, chicken broth, basil, salt and pepper.  Bring to a boil; reduce heat and simmer 30 minutes. Place mixture in a blender and process on low until smooth.  Return to pan; stir in coconut milk.  Return heat to medium-high and cook until hot.  Garnish with chopped basil.

Tiffy’s Tips 

~Substitute vegetable broth for the chicken broth for vegan or vegetarian option.

~You can certainly use half and half or heavy cream, if you prefer.

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