Creamy Tomato Soup

When I go to a blog for a recipe, I really just want the recipe. It's a pain scrolling all the way to the bottom of a page, through all kinds of filler and adds to finally reach the recipe! So, I'm not going to do that! The recipes will always be right at the top!

This Creamy Tomato Soup is a must try!

Ingredients:

1-2 Tbsp of extra virgin olive oil

1 large yellow onion, sliced

4 garlic cloves, sliced

1 (28oz) can whole peeled tomatoes

1 (15oz) can full fat coconut milk, reserve 2 Tbsp

1 tsp Italian seasoning

½ tsp sea salt

black pepper, to taste

*optional garnish – fresh basil or rosemary, coconut milk drizzle, and black pepper

Directions:

1) First, caramelize your onions by placing a large pot over medium-heat with ½ Tbsp of the olive oil, onions and some salt; stir to coat.

2) Cook, stirring occasionally every 5-10 minutes until they have turned golden brown. You can add a few tsp of water to deglaze the pan if needed. Once they are caramelized, reduce the heat to low and stir in the garlic. Cook for 2 more minutes.

3) Add the tomatoes to the pot and use a spoon to break them up. Pour in the coconut milk. Stir in the Italian seasoning, salt and black pepper. Simmer for 5 minutes.

4) Carefully transfer the soup to a blender and blend until completely smooth. Transfer back to the pot and allow it to simmer for 5 more minutes. Garnish with fresh basil or rosemary and coconut drizzle. Serve with crackers, toasted bread, pasta or zoodles. Enjoy!