Creamy Tomato Soup
Servings: 2 or 3 for a main dish
2 Tbsp. olive oil
1 large yellow onion, chopped
4 cloves garlic, chopped
1 28-oz can crushed, diced, or whole peeled San Marzano tomatoes
1 1/2 c. chicken stock
1 c. coconut milk
2 Tbsp. fresh basil, minced, plus extra for garnish
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
Heat the oil in a large Dutch oven over medium heat. Add the onions and cook until just translucent, about 4 minutes. Stir in the garlic and cook for another minute.
Add all of the rest of the ingredients, and simmer for 5 to 10 minutes to get the flavors meld together.
Pour the soup, in batches, into a blender (only fill the blender half-way full) and puree until smooth. Pour pureed soup into another pot for heating, and continue to puree in batches until done.
Serve hot, with minced basil.
Notes: We haven't tried this yet.