Best Cream Of Tomato Soup

5 steps · 45 min total

1. 01

   Sauté Aromatics

   Warm 2 tablespoons coconut oil in a large pot over medium heat. Add the chopped onion, garlic, and carrot, then sauté until they're just soft, which should take about 5 minutes. The onion will turn translucent.

2. 02

   Toast Tomato Paste

   Stir in 3 tablespoons of tomato paste. Cook for about 2 minutes, stirring constantly, letting it deepen in color and caramelize slightly on the bottom of the pot.
3. 03

   Simmer the Soup

   Pour in 3 cups of vegetable stock, 1 tablespoon maple syrup, 1 tablespoon lemon juice, 2 sprigs thyme, 1 bay leaf, and the 15 ounces of canned tomatoes. Bring the mixture to a gentle simmer and let it cook for about 20 minutes, stirring occasionally, until the vegetables are very tender and the flavors have melded.
4. 04

   Blend Until Smooth

   Take the pot off the heat. Carefully fish out the bay leaf and thyme sprigs. Transfer the soup to a food processor or blender and process until it's completely smooth.

   Be careful when blending hot liquids, working in batches if needed.

5. 05

   Finish with Coconut Milk

   Return the blended soup to the pot. Stir in the 13 1/2 ounces of coconut milk until fully combined and warmed through. Taste and season with sea salt as needed.