Simple Tomato Soup
Print recipe| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Meal type | Appetizer, Soup |
Ingredients
- 1 tablespoon extra virgin olive oil or coconut oil
- 1 Small chopped carrot
- 1 Small chopped onion
- 2 chopped garlic clove
- 1 teaspoon dried oregeno
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 pinch dried red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 heaped tablespoon tomato paste
- 28oz crushed tomatoes
- 1/4 cup fresh basil
- 6 tablespoons coconut milk or plain non fat yogurt
Directions
| Step 1 | |
| Heat large pot under medium high heat and add olive oil. | |
| Step 2 | |
| Saute onions and carrots 3-5 minutes until softened. | |
| Step 3 | |
| Add chopped garlic and sauté another 1-2 minutes then add spices/seasonings. | |
| Step 4 | |
| Stir in tomato paste and cook 1-2 minutes. | |
| Step 5 | |
| Add crushed tomatoes and once it begins to boil, reduce heat and cover. Cook 20-25 minutes. | |
| Step 6 | |
| Carefully blend mixture using an emersion or regular blender until smooth. | |
| Step 7 | |
| Tear basil into soup and stir. | |
| Step 8 | |
| Top with 1 tablespoon yogurt if desired. | |