Creamy Tomato Soup

Print Recipe

This weeks Recipe of the Week has been contributed by Affordable Wholefoods owner Mark Evans. It’s a creamy take on traditional tomato soup using coconut cream, fresh basil  and garlic to flavour.

Serving Size: Serves 6

Ingredients:

12 medium size tomatoes, diced

2 carrots, thinly sliced

1 can of coconut cream

2 teaspoons tomato paste

1/2 cup fresh basil, finely chopped

1/2 cup spring onions, finely chopped

1/2 cup of vegetable stock

4 tablespoon olive oil

2 cloves of garlic, finely chopped

1 bay leaf

Salt & pepper to taste

Method:

1. Heat the olive oil and saute the carrots, garlic and spring onions seasoning with salt and pepper.
2. Add all other ingredients and bring to a high temperature then simmering for 20 minutes, stirring regularly.
3. Remove from the stove and allow to stand for 5 minutes before blending in the pot with a stick mixer or place into a blender or food processor and blend until silky smooth.
4. Garnish with fresh basil leaves and a few coconut flakes.

Gluten Free | Dairy Free | Refined Sugar Free