The Easiest Creamy Tomato Soup Ever

I am not the biggest fan of tomatoes, but I am a big fan of tomato soup, not sure how that works but it does! For years I have tried to make the perfect non-dairy, creamy tomato soup but there was always something off, too acidic, too sweet, not the right consistency. I finally came up with the easiest soup ever, using canned tomatoes, it requires so little prep and time but comes out perfectly every single time! Try it for yourself. 

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The Easiest Creamy Tomato Soup Ever

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil
• 1 medium/large yellow onion chopped
• 2 cloves garlic minced
• 1 can 28oz crushed tomatoes, or whole tomatoes
• 1 can coconut milk
• 1 tsp Italian seasoning
• Sea salt & Pepper to taste

Instructions

• In a medium sized pot, on low heat add you olive oil and onions and a sprinkle of sea salt. Allow onions to cook low and slow for 10-15 minutes, caramelizing them. If they start to stick to pot or brown at all add a little water.
• Once onions are golden add in your garlic and mix around for 1-2 minutes on low heat.
• Add in the can of tomatoes, coconut milk, Italian seasoning, sea salt and pepper, bring to a boil and then cover and reduce heat to simmer.
• Let everything cook together for 5-10 minutes, transfer to a blender or use an immersion blender to blend everything together until consistency is nice and creamy. Serve and enjoy!

Notes

You can refrigerate in an airtight container for 4-5 days or freeze for up to 3 months. 

Feature image via Pinterest