Tomato Basil Soup with Whole Wheat Croutons

Something quick and simple for lunch or dinner. I love tomato basil soup, it’s something I can always count on!

Tomato Basil Soup with Whole Wheat Croutons

  • Servings: 4-6 as a meal, 6-8 as an appetizer
  • Print

Ingredients

  • 1 red onion, chopped
  • 2-3 cloves garlic, chopped
  • 2 28 oz cans crushed tomatoes with basil
  • 1/2-1 c coconut cream from the can
  • S&P
  • Toppings:
  • Fresh torn basil
  • Whole Wheat Croutons
  • Parmesan / Nut Parmesan

Coconut cream can be an equivalent to half and half or whipping cream. It’s thick, does not have a strong taste, and it is plant-based fat. Coconut cream is best when you buy coconut milk in a can, DO NOT SHAKE, and put in the fridge for a few hours and the coconut fat will separate from the water and you’ll be able to spoon out the coconut cream.

Directions

  1. If you don’t have an immersion blender, put the onion and garlic in 4 qt. sauce pan, and when the onion becomes soft and fragrant, turn off heat, and put onions and garlic in blender. Add canned tomatoes, and coconut cream in the blender and blend until smooth. You may need to do it in batches. Add back to sauce pan and heat through.
  2. If you have an immersion blender, sautee onion and garlic in a 4 qt. sauce pan and wait until onion is soft. Add in the 2 cans of crushed tomatoes and the coconut cream.
  3. With an immersion blender blend in the sauce pan until smooth. Heat through.

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