Spicy Tomato Basil Soup

Who doesn’t love creamy tomato basil soup? It’s piping hot, it’s spicy, it’s creamy and delicious, AND it inevitably involves the intoxicating flavor and aroma of fresh basil.

Truly divine.

While many recipes involve the simple combination of canned tomatoes, heavy cream, and a dash of basil, I desire to create a much more marvelous conglomeration of flavors, inviting the senses to savor each and every element on its own.

Italy inspires me, yet this puree is more than the dreams I entertain of the Italian countryside.

Tomatoes and onion for depth of flavor, carrots for sweetness, red pepper flakes for a kick, coconut cream for – well, you know – and fresh basil for the heavenly appeal.

yield:
servings:3
prep time:5 min
cook time:20 min
ready in:25 min
craving4more
I am passionate about people. I simply love to bless others. More than that, I seek to heal others as well. Whether those blessings or restorations take place through my words, actions, or spirit, my effort and ability to touch others is simply a part of who I am.I have a way with words. The written Word is both my inspiration and my favor. The Word feeds me as I nurture others.I know food. My relationship with food is both vast and intimate. I know the chemistry of food, I know the art of food, and I oh so know the emotion of food. I adore food and yet I grieve it. My goal, though, is to respect food for what it is – nourishment.
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Ingredients
  • 2 Tbs. coconut oil
  • 1/2 large yellow onion, diced
  • 2 large carrots, chopped
  • Sea salt and pepper
  • 14 oz. can diced tomatoes
  • 4 c. vegetable or chicken stock
  • 1 c. full fat coconut milk
  • 1/4 - 1/2 tsp. red pepper flakes
  • 2 tsp. FINE balsamic vinegar
  • 1 Tbs. fresh basil, minced
Directions
  • In a large stockpot, over medium heat, melt the coconut oil and saute onions until translucent.
  • Continue to cook until carrots begin to soften.
  • Add the carrot, sea salt, and pepper. Add canned tomatoes and stock to bring to a boil.
  • Reduce heat to a simmer. Add coconut milk and simmer a few minutes more.
  • Transfer, in batches, to a high speed blender (Vitamix is my favorite), adding red pepper flakes, the best balsamic you can find, and fresh basil. Puree until smooth.
  • Serve drizzled with coconut cream and garnished with fresh basil for an exquisite presentation.

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