It’s officially winter in Texas! We actually got snow this past week!! This kind of weather leaves me wanting to stay inside sipping on some tea, coffee or hot cocoa and just hibernate. Soup is also a welcome option for staying warm and cozy all winter long. Enter this delicious, creamy tomato soup. It’s super quick and easy to make, and the ingredients are probably already in your pantry.
Growing up, I loved to make the Campbell’s tomato soup from a can. My mom always had the pantry stocked with them for when the soup cravings hit. Melting slices of bright yellow American cheese and adding just a dash of Tabasco sauce was my preferred method of eating it.
Unfortunately, that soup base is full of ingredients like high fructose corn syrup and flour, things that don’t really need to be in soup. This tomato soup recipe is almost as easy, and has delicious ingredients that you can feel good about.
This soup is:
- Super quick
- 1 tablespoon oil (I use avocado)
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 28 oz. can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup canned coconut milk
- 2 cups chicken broth (or veggie broth or water for vegan)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1/8 teaspoon crushed red pepper (optional)
- Black pepper
- Sautee garlic in oil until fragrant.
- Add the rest of ingredients and simmer for 5 minutes to let the flavors combine.
- Blend the soup in a blender, or use an immersion blender to make smooth and creamy.
- Taste and adjust seasonings as needed.
- If you like your soup slightly chunky, just blend half of it until smooth, then pulse the other half to break up any big pieces of tomato.
- This isn’t the most low-carb recipe on the blog, but all of the carbs are coming from whole foods that I feel good about eating. To lower the carb content you could omit the coconut milk and use a mixture of heavy cream and water instead.