Creamy Tomato Basil Soup

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 IF MODIFIED · GRAIN-FREE

Total time: 25 minutes

Growing up, something my dad always made for us on busy weeknights was a bowl of tomato soup with a grilled cheese sandwich. It wasn’t anything fancy—the soup was right out of a can—but we absolutely loved it. It’s still one of those delicious comfort meals that I crave after a long day, which is why I came up with this version of a creamy tomato soup for my family, which is just as satisfying as Dad’s, almost as simple, and healthier. Grilled cheese optional!

• 2 tablespoons extra virgin olive oil, plus more for serving
• 2 cups diced yellow onion (2 medium)
• 4 garlic cloves, minced
• 1 teaspoon kosher salt, or more to taste
• ½ teaspoon freshly ground black pepper, or more to taste
• 1 (28-ounce) can diced tomatoes, undrained
• 1 cup low-sodium chicken or vegetable broth
• 1 cup unsweetened full-fat coconut milk
• 1 cup tomato juice
• 2 tablespoons coconut sugar or balsamic vinegar (see Note)
• ¼ cup chopped fresh basil leaves

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, salt, and pepper and cook until tender, 5 to 7 minutes. Stir in the diced tomatoes, broth, coconut milk, tomato juice, and coconut sugar and bring to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender in batches and blend until smooth. Taste the soup and season with more salt and pepper, if desired. Stir in the basil. Divide the soup among 4 bowls, drizzle with olive oil, and serve hot.

from MY KITCHEN to YOURS

The coconut sugar in this recipe helps cut the acidity of the tomatoes. If you want a Whole30 rendition, you can omit the sugar and add 2 tablespoons of aged balsamic vinegar to add a little sweetness to the soup.