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.
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.
Spicy Tomato Basil Soup
1-2 Tbs. coconut oil
1/2 large yellow onion, diced
2 large carrots, chopped
Sea salt and fresh ground pepper
1 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 (depending upon your palate)
2 tsp. FINE balsamic vinegar
1 Tbs. fresh basil, minced
In a large stockpot, over medium heat, melt the coconut oil and saute onions until translucent. Add the carrot, sea salt, and pepper. Continue to cook until carrots begin to soften. 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.