Ok, but seriously. How did I not know homemade soup was this easy to make?! It is, guys. Soup season is here! This is warm, creamy and would probably go reallllly nicely with a grilled cheese sandy? 😉 Plus, if you’re looking to avoid some common allergens, this is free of gluten and dairy, and vegan.
Ingredients: (I used all organic)
– 6 tomatoes
– 1 can coconut milk
– 1 small can tomato paste
– 1 cup basil
– 8 pearl onions (about 1/4 cup onion)
– 4 gloves garlic
– 1 tblsp. olive oil
– sea salt and pepper
– spicy garlic seasoning (optional, sea salt/garlic/red pepper)
– blender or hand mixer
Preheat oven to 375F. Slice your tomatoes up into 1/2 inch pieces. Peel your garlic and onions. Slice onions in half if using pearl onions or into rings if using whole. Arrange on baking sheet and drizzle with olive oil, sea salt, pepper and spicy garlic seasoning. Bake for 40-45 minutes.
While baking, chop your basil.
Add basil, whole can of coconut milk and tomato paste to blender. Once tomatoes/garlic/onion mixture is done, throw into blender and puree until smooth.
Transfer to pot on stovetop to heat on low/medium heat. This will make 2-4 servings of soup. Eat and enjoy!
YUM. I also turned this into an equally delicious, but heartier, G-free pasta meal. I food processor-ed a few cups of spinach down, added it to a couple cups of the soup and put it over rice & amaranth noodles. Added a bit of organic cheddar on top and called it dinner. Lots of ways to play with this dish!
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