Description
Tangy tomato notes mingle with creamy coconut and fresh basil aromas in each spoonful. Velvety texture and a touch of sweetness make this gluten-free soup a comforting choice any time of year.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups diced tomatoes
- 1 cup gluten-free vegetable broth
- 1 cup canned coconut milk
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced tomatoes and gluten-free vegetable broth, then bring to a gentle simmer.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return the soup to the pot and stir in the coconut milk and chopped basil leaves.
- Simmer for an additional 5 minutes, stirring occasionally.
- Season with salt, pepper, and sugar to taste and remove from heat.
Notes
- Strain the blended soup through a fine-mesh sieve for an extra-smooth texture.
- Use the ripest tomatoes available for the best natural sweetness.
- Adjust the amount of coconut milk to control the creaminess and richness.
- This soup can be served hot for a comforting meal or chilled for a refreshing summer dish.