Best Cream of Tomato Soup
Ready In: 27 mins
Serves: 4
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons tomato paste
- 3 cups vegetable stock
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 2 sprigs thyme
- 1 gf bay leaf
- 13 1⁄2 ounces coconut milk
- 1 gluten free bay leaf
Directions
- In a large pot add coconut oil, onion, garlic and carrot, sauté on medium heat until just soft, about 5 minutes.
- Add tomato paste and cook for about 2 minutes while stirring.
- Add stock, maple syrup, lemon juice, thyme, bay leaf and tomatoes, simmer for about 20 minutes, stirring occasionally.
- Remove from heat, remove bay leaf and thyme, and add to food processor or blender, blend until smooth.
- Return to pot and stir in coconut milk, add sea salt to taste.
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