Creamy Italian-Style Tomato Basil Soup
If you ever thought Campbell's set the standard for tomato soup, then your tastebuds matured past the 2nd grade, you probably realized it was pretty gross. That flat, flimsy liquid tomato paste should probably just stay in the iconic can as kitchen decor.
With that, I invite you to reimagine the potential tomato soup could actually have and challenge you by saying - you haven't lived until you've tried my creamy (#vegan) Italian-style tomato basil soup.
There isn’t a meal that brings me more comfort. When I was a little girl, I would completely get lost in the Ramona and Beezus book series and I remember in one of them, they got to eat tomato soup and grilled cheese. The way Beverly Cleary described the scene, I could just taste it. And since then, I've been obsessed with the combo.
I mean, who doesn't love the warmth and luxurious creaminess of a creamy soup with substance and depth of flavor? The best part is you literally make this whole soup in the oven - so only one pot gets dirty, too. My favorite kinda' meal!
There are a few ingredients that make this super special: garlic, basil, San Marzano-style tomatoes and black salt. And of course, the coconut milk
By roasting the garlic - and you use a whole bulb - with the tomatoes, you bring out the natural sugars and creaminess factor which takes this soup next level. And while you're at it, roast another bulb because you'll soon become addicted to the gorgeous flavor. I can't help but popping a few of those cloves into my mouth like candy. And you know how good garlic is for your heart and gut, and with this method, you're not crippling people with your stanky garlic breath :-)
Now, how do we keep it non-dairy? The creaminess comes from full fat canned coconut milk - but don't be afraid of the fat. Coconut milk is rich in MCT's or medium chain triglycerides - which make it easy for the body to digest and use for fuel.
And when you add that touch of fresh basil for brightness and color- well, let's just say this will become your go-to.
I truly hope this nourishment hits you right where your heart is and helps you get lost in the comfort that a great meal can give. xxChefMareya 🤍💪🏾
Chef Mareya's Creamy Italian-Style Tomato Basil Soup
Makes 5-6 servings
2 cups cherry or grape tomatoes
1 bulb fresh garlic, top of garlic trimmed off to reveal garlic cloves underneath
Extra Virgin Olive Oil
1 28-oz. can San Marzano-style tomatoes
1 can full-fat coconut milk (save a tablespoon or two to drizzle over the top)
1 teaspoon ground thyme
Black salt (if you can't find it, use Himalayan pink salt)
Freshly ground pepper
1/4 cup fresh basil
Directions:
1) Pre-heat oven to 425F.
2) Wash all produce with eatCleaner Fruit + Veggie Wash. Add cherry or grape tomatoes with garlic bulb to an enamel-lined dutch oven or oven-proof stock pot and drizzle generously with olive oil and a pinch of black salt. Roast covered in the oven for 30 minutes until garlic is fork tender.
3) Remove from pot from oven; remove garlic from pan. Add can of San Marzano-style tomatoes, coconut milk and squeeze garlic cloves out of the bulb into soup. Season with black salt and pepper and add dried thyme.
4) With a stick blender, immerse into soup and blend until smooth, taking care not to splash hot mixture and scald yourself (please). Place back in the oven for another 15 minutes.
4) Remove and serve with chopped fresh basil and a drizzle of coconut milk and fresh pepper.
Buon appetito!
