Best Cream Of Tomato Soup
Ready in : 45 mins
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre? Best Cream Of Tomato Soup could be a tremendous recipe to try. This recipe makes 4 servings with 365 calories, 5g of protein, and 30g of fat each. For $1.91 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. A mixture of garlic, canned tomatoes, gf bay leaf, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good.
Ingredients
coconut oil
2 tbsp
carrot
1 medium
tomato paste
3 tbsp
maple syrup
1 tbsp
thyme
2 sprigs
coconut milk
13.5 oz
onion
1 medium
garlic
2 cloves
vegetable stock
3 cups
lemon juice
1 tbsp
canned tomatoes
15 oz
gf bay leaf
1
Cooking in Steps
-
1In a large pot add coconut oil, onion, garlic and carrot, saut on medium heat until just soft, about 5 minutes
coconut oil
carrot
garlic
onion
pot -
2Add tomato paste and cook for about 2 minutes while stirring
tomato paste
-
3Add stock, maple syrup, lemon juice, thyme, bay leaf and tomatoes, simmer for about 20 minutes, stirring occasionally
lemon juice
maple syrup
bay leaves
tomato
stock
thyme
-
4Remove from heat, remove bay leaf and thyme, and add to food processor or blender, blend until smooth
bay leaves
thyme
food processor
blender -
5Return to pot and stir in coconut milk, add sea salt to taste
coconut milk
sea salt
pot
