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.