Creamy Tomato Soup
On a cold winter evening, there's nothing better than a steaming bowl of tomato soup! This is a quick and easy recipe with no chopping of vegetables necessary and it's a staple for our family when we're in a hurry! It is easy to put in a thermos jar and take with us when we travel, also.
POUR into Kettle:
- 14 oz coconut milk
BLEND until smooth, and ADD to kettle:
- 48 oz canned tomatoes OR 6 cups fresh
- 1/2 med onion
- 2 cloves garlic
- 1 ½ tsp onion powder
- 1/2 tsp garlic powder
- 1 ½ tsp salt
- 1 Tbsp sorghum molasses OR other sweetener
- 6 oz tomato paste
ADD after cooking:
- 2 tsp sweet basil
- 2 cups cooked quinoa
BLEND 4 cups of tomatoes with the onion, garlic, seasonings, and tomato paste on high until seeds are blended. POUR into kettle.
BLEND remaining tomatoes.
MIX all ingredients together into a 4 quart kettle, except basil and quinoa.
BRING to a boil, stirring occasionally.
COOK over medium heat about 25-30 minutes. Leave lid cracked open and just keep at a low boil. Check every 5 minutes and stir. Turn down heat if needed.
ADD basil and quinoa and simmer on low for 5 minutes.
SERVE immediately OR POUR into warm jars and refrigerate.
VARIATIONS: Add cooked rice or quinoa or cooked pasta after soup is done cooking (ABC noodles are lots of fun!)