Cream Tomato soup Recipe
Ingredients
- 28 oz tomatoes
- 0.5-1 onion or 4 leeks, white part only, thinly sliced
- 6 cloves of garlic, minced
- 2 tablespoons of coconut oil
- 1 cup of chicken broth
- 8.5 ounce coconut milk
- Kosher salt
- Freshly ground black pepper
Directions
- Sautee onions or leeks in coconut oil I sautéed the leeks in the melted coconut oil over medium heat until softened.
- add minced garlic and stir until it was fragrant.
- Add tomatoes, juice and all, into blender and puree until smooth.
- Pour half of the tomatoes into a medium saucepan and add the softened aromatics to the remaining tomato puree.
- Blitz the tomato puree and aromatics until smooth
- Then add to saucepan along with chicken broth and coconut milk.
- Bring to boil on medium high heat. Then simmer for 10 minutes.
- Add salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 170 | 75% |
| Total Fat 20.11g | 25% |
| Saturated Fat 17.36g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 112mg | 5% |
| Potassium 651mg | 19% |
| Total Carbs 12.04g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.58g | 4% |
| Protein 3.85g | 6% |
