SPICY TOMATO SOUP

SERVES 6 PORTIONS

FOR THE SOUP
  • 2 tbsp. olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, minced
  • 2 tsp. sea salt
  • 2 tsp. Italian seasoning
  • 1/4 tsp. crushed red pepper
  • 1 (28 oz.) can fire-roasted whole tomatoes
  • 3 cups vegetable broth
  • 1 cup canned coconut milk, plus extra for drizzling
  • 2 tbsp. brown sugar
  • Chopped fresh basil for garnish

    FOR THE RUSTIC CROUTONS
  • 2 tbsp. olive oil
  • 2 cups (1-inch) bread cubes
  • Sea salt
  • Freshly ground black pepper
  • NUTRITIONAL VALUES

    Calories: 245kcal
    Fat: 20.4g (10.1 g S.Fat)
    Carbs: 12.7g
    Protein: 5g
    Sugar: 6.9g
    Sodium: 711mg

    METHOD

    FOR THE SOUP
    Heat the oil in a large pot over medium-high heat and sauté the onion until soft. Cook for 1 minute more, or until the garlic, salt, Italian seasoning, and red pepper are fragrant. Bring the tomatoes and vegetable broth to a boil. Remove from the heat and, in batches, puree the soup in a blender until smooth.

    Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.


    FOR THE CROUTONS
    Heat oil in a large skillet and cook bread cubes until lightly toasted, about 10 minutes. While cooking, season with salt and pepper.


    TO SERVE
    Divide among serving bowls and top with a drizzle of coconut milk, basil, and croutons.
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    SUMMER PANZANELLA SALAD