Creamy Tomato Basil Soup
Servings: 20 oz
Calories: 16kcal
Ingredients
- 14.5 oz can diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp dried onion
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes*
- 1 tbsp virgin olive oil
- 1/2 cup coconut milk
- 1/2 cup chicken broth
- salt and pepper to taste
- handful fresh basil chopped
Instructions
- In a blender or food processor, pulse the diced tomatoes and seasonings (Italian seasoning, dried onion, garlic powder, red pepper flakes) until smooth.
- Heat the extra virgin olive oil in a saucepan over medium heat, and pour in the tomato mixture. Stir frequently, allowing it to simmer for 4-5 minutes to develop some flavor in the tomatoes.*
- Stir in the coconut milk and chicken broth, and season with salt & pepper to taste.
- Keep cooking until the soup is warmed through. Garnish with chopped fresh basil, and serve hot!
Notes
- I recommend chicken bone broth, but any other broth you like will work: beef, vegetable, etc.
- Red pepper flakes add a great touch of heat. You can leave them out completely, or add more to taste.
- The longer you allow the tomatoes to bubble, the more flavor you will get from them. I'm impatient & feel like 4-5 minutes is just long enough to get a good amount of flavor in a short amount of time. Let it go longer if you like~ just keep stirring!
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Fiber: 1g | Sugar: 1g | Iron: 1mg