This is my favorite tomato soup recipe, and I can enjoy it with fully ripe, garden or locally grown tomatoes all year round using the tomatoes I froze during the summer/early fall. I found this recipe on the Food Network, but I altered it to be dairy free and to be more conducive to easily stored ingredients.
3 Tbsp olive oil
1 medium yellow onion, chopped
2 carrots, unpeeled and chopped
1 Tbsp minced garlic (3 cloves)
2 1/2 lbs (or about 5 large) frozen tomatoes, thawed
1 ½ tsp white sugar
1 Tbsp tomato paste
2 Tbsp dried basil (or ¼ cup fresh basil if you are lucky enough to have it!)
3 cups chicken broth
1 ½ tsp salt
1 tsp ground black pepper
¾ cup full fat coconut milk
3/4 cup full fat coconut milk = can be substituted with heavy whipping cream, lite coconut milk, or half-and-half, depending on your preference
- Heat the olive oil in a large pot over medium-low heat.
- Add the onion and carrots and saute for about 10 minutes, until very tender.
- Add the garlic and cook for 1 minute.
- Prepare the tomatoes by removing the top centers (where stem was attached) from slightly thawed tomatoes. Cut them in halves or quarters while they are still slightly frozen, enough to withstand pressure when cut. Add the cut tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper to the pot and stir well. Bring the soup to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the coconut milk to the soup. Use an immersion blender or regular blender to process the soup until mostly smooth.
- Reheat the soup over low heat (if needed) just until hot. Serve with julienned basil leaves or whole grain orzo pasta if desired.