Recipe of the tastiest canned tomato soup with its layers of flavors and depth and a velvety texture, complemented by the infusion of creamy coconut milk. Further enhanced by the aroma of caramelized onions, this dish exemplifies culinary excellence. Whether enjoyed as a standalone dish or alongside your preferred accompaniments, this soup promises to tantalize your taste buds with every savory sip.
Cooking time:
30 minutes
Ingredients:
½ tbsp. olive oil
1 yellow onion, sliced
3 cloves garlic, sliced
1 (28 ounce) can of whole peeled tomatoes
1 (15 ounce) can of coconut milk, reserving 2 tbsp. for drizzling on top
1 tsp. italian seasoning
½ tsp. salt
ground black pepper
fresh basil for decoration
Recipe:
1. Caramelize onions in a large pot over medium heat with olive oil and salt, stirring occasionally until golden brown. Reduce heat, add garlic, and cook for 3 more minutes.
2. Add tomatoes to the pot, breaking them up with a spoon. Pour in coconut milk, Italian seasoning, salt, and pepper. Simmer for 6 minutes.
3. Transfer mixture to a blender, blend until smooth, then return to the pot to simmer for another 6 minutes. Adjust seasoning as needed.
4. Garnish with basil and a drizzle of coconut milk. Serve with crackers or garlic toast.
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