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To make creamy tomato soup, you need simple and fresh ingredients. Here's what you will need: - 4 large ripe tomatoes, roughly chopped - 1 medium onion, diced - 2 cloves garlic, finely minced - 1 medium carrot, diced - 1 celery stalk, diced - 1 cup vegetable broth - 1 cup coconut milk - 2 tablespoons extra virgin olive oil - 1 teaspoon dried basil - ½ teaspoon sugar - Salt and freshly cracked black pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and comforting soup. The ripe tomatoes provide sweetness, while the coconut milk adds creaminess. Each bite bursts with flavor and warmth. You can easily find these items at your local store or farmer's market. Fresh herbs enhance the taste, so feel free to use the best quality ingredients you can find. Enjoying this soup can be a cozy experience, especially with a good piece of bread on the side! {{ingredient_image_2}} 1. First, grab a large pot. Heat 2 tablespoons of extra virgin olive oil over medium heat. You want it hot enough to sizzle. 2. Next, add 1 medium diced onion and 2 cloves of finely minced garlic. Stir them often for about 2 minutes. You will smell the garlic begin to cook. 3. Now, add 1 medium diced carrot and 1 diced celery stalk. Keep stirring for about 5 to 7 minutes. The goal is to make all the vegetables tender and a bit caramelized. 1. Time to add the star ingredients! Toss in 4 large ripe tomatoes, roughly chopped. Follow this with 1 teaspoon of dried basil and ½ teaspoon of sugar. The sugar helps balance the acidity of the tomatoes. 2. Stir everything well to mix the flavors. Let the mixture cook for about 5 minutes. You will notice the tomatoes start to soften and release their juices. 1. Pour in 1 cup of vegetable broth. Bring the mixture to a rolling boil. Once it boils, lower the heat and let it simmer uncovered for 15 minutes. This helps all the flavors come together. 2. After simmering, it’s time to blend! Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a countertop blender in batches. 3. Once blended, return the soup to the pot. Stir in 1 cup of creamy coconut milk. Season with salt and freshly cracked black pepper to taste. 4. Let the soup simmer for another 5 minutes. This warms it up and blends the flavors perfectly. 5. Finally, remove the pot from heat. Serve it hot, garnished with torn fresh basil leaves for that lovely aroma. To get that perfect smooth texture, I love using an immersion blender. It makes blending easy and keeps the soup warm. If you don’t have one, a countertop blender works too. Just be careful when transferring hot soup. If your soup is too thick, add more vegetable broth. This will help you reach your desired consistency. Adding spices can take your soup to the next level. Try some fresh herbs like thyme or a pinch of red pepper flakes for heat. A little sugar balances the acidity of the tomatoes. This tiny step makes a big difference in flavor. For a beautiful finish, swirl some coconut milk on top of each bowl. It adds creaminess and looks stunning! You can also serve the soup with crusty bread for dipping. It makes for a comforting meal that warms your soul. Pro Tips Use Fresh Tomatoes: For the best flavor, select ripe, in-season tomatoes. They will give your soup a vibrant and rich taste. Balancing Acidity: If your tomatoes are particularly acidic, feel free to add a bit more sugar or even a pinch of baking soda to mellow it out. Texture Variations: For a chunkier soup, reserve some of the sautéed vegetables before blending and stir them back in after pureeing. Serving Suggestions: Pair the soup with a side of garlic bread or a simple green salad for a complete and satisfying meal. {{image_4}} You can easily make this soup vegan and gluten-free. To replace the coconut milk, use almond or oat milk. Both will give a nice creamy texture. Be sure to choose unsweetened versions for a better taste. For a gluten-free soup, check that your vegetable broth is gluten-free. Many store-bought broths are safe, but always read the label. If you can’t find fresh tomatoes, canned tomatoes work great. They save time and still taste good. Just use about two 14-ounce cans. You can also toss in other veggies like bell peppers or zucchini. This adds extra flavor and nutrients to your soup. Feel free to mix and match based on what you have at home. Herbs can change the soup's taste a lot. Using thyme or oregano can add a lovely earthiness. If you like some heat, add red pepper flakes. Start with a pinch and taste as you go. This way, you control how spicy it gets. Each variation lets you explore new flavors, making this soup a fun dish to customize. After making your creamy tomato soup, let it cool down. Pour the soup into an airtight container. Glass or BPA-free plastic containers work best. This keeps the soup fresh and prevents spills. Make sure to store it in the fridge right away. You can enjoy the leftovers within three days. To freeze creamy tomato soup, allow it to cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. Seal them tightly and label them with the date. When you want to enjoy it, take the soup out of the freezer. Thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, your creamy tomato soup lasts about three days. If you freeze it, it will stay good for up to three months. Always check for any off smells or changes in texture before eating. This ensures you enjoy the best soup every time! Yes, you can use other types of milk. Almond milk gives a nutty taste. Cashew milk adds creaminess but is less strong. Regular cow's milk works well too. Each choice changes the soup's flavor and texture slightly. Adjust the salt, as some milks are saltier than others. You can add veggies like spinach or kale. These greens boost vitamins and iron. Legumes, such as lentils or beans, add protein and fiber. Carrots and celery already provide some nutrients. You can also toss in some zucchini for extra texture and health benefits. Absolutely! You can make the soup and store it. Let it cool first, then place it in a container. It stays fresh in the fridge for up to four days. For longer storage, freeze it for up to three months. Just thaw it in the fridge, then reheat before serving. In this blog post, we explored a creamy tomato soup recipe. We noted the fresh ingredients like ripe tomatoes, garlic, and coconut milk. I shared step-by-step instructions to create a delicious base. Tips for consistency and flavor helped enhance your dish. Variations let you customize it to fit your taste. Remember these storage tips to save your soup for later. Enjoy making this soup for yourself or loved ones, and don’t hesitate to experiment with flavors! Your taste buds will thank you.

Velvet Tomato Bliss

A creamy and flavorful tomato soup with a hint of coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large ripe tomatoes, roughly chopped
  • 1 medium onion, diced
  • 2 cloves garlic, finely minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • 0.5 teaspoon sugar
  • to taste salt and freshly cracked black pepper
  • for garnish fresh basil leaves, torn

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic, stirring frequently for about 2 minutes until fragrant. Next, add the diced carrot and celery. Sauté the mixture for an additional 5-7 minutes, stirring occasionally, until all the vegetables are tender and just beginning to caramelize.
  • Incorporate the roughly chopped tomatoes into the pot, followed by the dried basil and sugar. Stir well to combine all the flavors, then allow the mixture to cook for about 5 minutes. During this time, the tomatoes will start to soften and release their juices.
  • Pour the vegetable broth into the pot, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This will allow the flavors to meld beautifully.
  • After simmering, use an immersion blender to blend the soup until it reaches a silky smooth consistency. If you don’t possess an immersion blender, carefully transfer the soup in batches to a countertop blender. Once blended, return it to the pot.
  • Stir in the creamy coconut milk, and season the soup with salt and freshly cracked black pepper to taste. Allow the soup to simmer for an additional 5 minutes, just enough to warm through and blend the flavors.
  • Remove the pot from the heat and serve the soup hot, ladling it into bowls and garnishing each with torn fresh basil leaves for an aromatic finish.

Notes

For an elevated look, drizzle a swirl of coconut milk on top of each bowl before garnishing with basil, and consider serving with crusty bread for dipping!
Keyword comfort food, tomato soup, vegan