Fact: Snow days call for tomato soup. So when our office closed early this week, I knew I had to make this creamy tomato soup. I love this recipe because the ingredients are so simple. Since I had all of them in my pantry, I could avoid the cold walk to the grocery store. Made with coconut milk instead of cream, the soup was decadent and delicious. It will definitely be added to my rotation (which includes this spiced butternut squash soup and this potato and leek soup).
Creamy Tomato Soup (adapted from this recipe from Love and Lemons)
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- salt, pepper
- splash of sherry vinegar (1 tablespoon or so)
- 1 14-oz. can of diced tomatoes, with their juice
- a few pinches of sugar
- fresh thyme – leaves from 3 sprigs, & extra for garnish
- 1 cup coconut milk
- 1.5 cups water
- red chile flakes & a drizzle of olive oil for garnish
Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook for 15 minutes. Add the paprika and cook until fragrant (30 seconds or so). Add a good splash of balsamic vinegar and stir. Add the tomatoes, sugar and thyme leaves. Stir, and add the coconut milk and water. Cover and gently simmer for 30 minutes. Uncover and let cool slightly.
Transfer to a blender and puree. Taste and adjust seasonings. Add additional water to thin the soup, if necessary.
Top bowls with extra thyme leaves, red chile flakes and a drizzle of olive oil. Garlic croutons or roast chickpeas would also make great toppers.
And you should probably serve the soup with toast or a grilled cheese sandwich. Just saying.