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