Tomato Soup
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(126)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
- 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Fresh basil leaves, for garnish
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Preparation
Step 1
Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
Step 2
Stir in the vinegar, then add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
Step 3
Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
Step 4
Ladle into bowls and serve with a drizzle of coconut milk, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.
Step 5
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Chef's notes
Serve the soup with a side of crusty bread or top it with homemade croutons for crunch. Pairing it with a grilled cheese sandwich is recommended.
Leftovers keep well for up to 4 days in an airtight container in the refrigerator. For longer storage, freeze the tomato soup for up to 3 months.
