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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!