Description
Get ready to dive into a bowl full of pure deliciousness that is budget friendly, heart healthy and that will put a smile on your face. This quick and easy creamy tomato soup recipe is here to make your taste buds sing and your belly happy. Get your spoons ready, because this meal prep tomato-y adventure is about to begin!
Ingredients
2 tbsp coconut oil
1 onion, roughly chopped
4 large garlic cloves, sliced
1 cup carrots, roughly chopped
1 celery stalk, roughly chopped
1 (15oz.) can chickpeas (garbanzo beans)
1 (28 oz.) can crushed tomatoes (see notes)
1 1/2 can coconut milk
1/2 tsp sea salt (see notes)
Optional – broth to thin the soup
Instructions
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Cook the onion and garlic in coconut oil for 5 minutes while stirring frequently.
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Add the rest of the ingredients: carrots, celery, chickpeas, crushed tomatoes, coconut milk and sea salt.
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Bring everything to a boil, then turn the heat down and simmer for approximately 30 minutes, until the veggies are tender. Don’t forget to stir occasionally so the soup doesn’t stick to the bottom of the pot.
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Once the veggies are tender, blend the soup using an immersion (hand-held) blender until smooth.
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I like thick tomato soup, but if you’d like the soup to be thinner, add a bit of broth until it reaches your preferred consistency.
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When serving this tomato soup, choose one of the ways suggested in the Notes section below. Or bring your own creative spin to it.
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Serve cold or hot.
Enjoy!
Notes
If you are not short on time, you can use fresh tomatoes (1-2 lb, depending on how big they are). Everything tastes better with fresh produce, especially from your garden. If you have extra time, roast the tomatoes before turning them into soup. Yum!
Here are a few ways to serve this tomato soup. My favorite is #3 as the lemon juice really takes the soup from a 10 to an 11 (11 being the maximum ever 😀).
- Grilled cheese sandwich
- Cooked mini pasta – kids might appreciate this option, especially if you use animal-shaped pasta
- Lemon juice, croutons, feta or freshly grated parmesan, fresh basil, chili flakes
- Garlic bread and a dollop of sour cream on top
I can’t live without an immersion (hand-held) blender in my kitchen.
The soup will thicken overnight in the fridge. If you prefer your tomato soup thinner, you can add a bit of vegetable broth.