Print
Kerri’s Tomato Soup
Who doesn’t love a simple and tasty soup recipe? This particular tomato soup has a pesto “twist” that I know you will love.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 3 Tbsp olive oil
- 1 large red or white onion diced
- 5 cloves garlic minced
- 3 lbs fresh tomatoes chopped (or 3 14.5oz cans diced tomatoes)
- 1 cup vegetable or chicken broth
- 8 oz Swiss chard or spinach pesto (see separate recipe)
- 1-2 tsp monk fruit powder optional; use as much or as little as needed to reduce sourness of tomatoes
- 2 bay leaves
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1 cup full-fat coconut cream from top of 14oz can of full-fat coconut milk
- Optional garnishes: dollop of pesto, shredded unsweetened coconut, drizzle of coconut cream, and/or olive oil
Instructions
-
In a large pot, heat oil over medium heat.
-
Saute onions for 3-5 minutes or until they start to soften and turn translucent.
-
Stir in garlic and cook another minute.
-
Add chopped or canned tomatoes, pesto, bay leaves, thyme, salt, and pepper.
-
Cover and simmer 30 minutes.
-
Remove bay leaves and puree using an immersion blender or cool and use regular blender.
-
Stir in coconut cream and reheat as needed, serve hot.
-
Add garnishes to each bowl, if desired, and enjoy.