Creamy Tomato & Basil Soup
When life throws tomatoes at you … make tomato soup!
My boys have created a monstrous mess! While I tackled the dishes I could hear my boys happily playing in their playroom. When I walked in to check on them I could hardly believe my eyes! Squashed tomatoes lying in their toy oven and tomato juice squeezed in little pots on the stovetop. My oldest responds to my look of horror by saying, ‘but we’re just making tomato sauce mommy!’ How could I get angry! I saved what I could, washed them and put them straight into a big pot … and decided it had to be tomato & basil soup on the menu for dinner!
The soup was such a hit! Sadly we got through the lot in 2 days! I am tempted to buy more tomatoes tomorrow and make a big batch for the weekend as I can’t get enough of it!
Proudly I didn’t follow a recipe and it is by far the most delicious tomato soup I have eaten. The secret? No rich cream … instead, aromatic, velvety coconut milk! Yumm!
Now to remember all that I put in it … here it goes …
Ingredients
1 bag plum tomatoes (probably about a 1kg)
1 can chopped tomatoes
1/2 red onion (diced)
1 teaspoon crushed garlic
2 small deseeded red chillies (optional)
pinch of paprika
fresh basil leaves
coriander leaves
1 tin coconut milk (or make your own)
1 tablespoon of honey or your choice of sweetener
1 teaspoon himalayan or sea salt
Method
I simply fried garlic & finely chopped chillies with onion in coconut oil (you can use olive oil).
I added the tomatoes, reduced the heat and let the tomatoes simmer in their own juices.
During this time I added salt, a pinch of paprika, a small handful of both basil & coriander leaves.
I then added the coconut milk, stirred the soup and added a dollop of honey to sweeten.
Serve with your favourite dippers.
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