Creamy Tomato Basil Soup


My heart goes out to every person, family, and animal affected by California’s devastating fires. If you feel so inclined, here are ways to get involved. I’ve been emailing with the Red Cross and a handful of fire departments in both So Cal and Nor Cal, and it seems money donations are most needed at this time. Prayers, hugs, and healing thoughts.


Is it a total faux pas to a) make tomato bisque in November, b) upload another soup recipe directly after this, and c) neglect your blog for nearly a month? Yikes. Don’t answer any of the above.

So yes, it’s mid-November and tomato soup is on the menu. But I can’t help it. For starters, my husband loves tomato soup. He has been patiently asking for a pot of this goodness for weeks. I finally caved. Also, my indoor basil plant is still thriving. I know. I don’t quite understand either. I’ve nearly killed it three times (travel, dreary Denver weather, etc.). However, it’s still kicking and I’m still chiffonading. Obviously, this calls for an obsessive amount of tomato basil soup, pizza, and homemade pesto before Christmas rolls around.

Speaking of Christmas, I can’t believe we’re already in the thick of the holidays. Thanksgiving is right around the corner. And winter is practically here. The weather in Colorado is still trying to make up its mind (per usual), but we’ve already experienced the season’s first snowfall. The trees are bare, it’s socially acceptable to start dressing like this, and because of Daylight saving, darkness comes unpleasantly early. IMO, these are all perfect excuses to cozy up with a cup of hot cocoa and keep a simmering pot of soup on the stove.

Creamy Tomato Basil Soup

This bisque tastes just like a cream-based soup, sans a hefty amount of dairy. That said, I topped my bowl with a heaping spoonful of goat cheese…which sort of defeats the purpose. ;) If you can’t tolerate dairy — or opt not to eat it — feel free to throw roasted pumpkin seeds, savory croutons, or a chopped avocado atop your bowl. This gluten-free soup has a hearty texture, thanks to under-pureeing it. For a silky, smooth texture, just blend for longer. The combination of leeks, white onion, and thyme give it fabulous flavor. The green oil is Manitoba’s Hemp Oil, which provides a vibrant green color, a nutty taste, and a generous dose of essential fatty acids (great for brain health). The oil is totally optional. I also added some fresh basil and Trader Joe’s EBTB seasoning. Again, totally optional. The ingredients below are merely for the soup itself — so get creative with your toppings. :)

Ingredients

  • 2 28-ounce cans crushed tomatoes

  • 1 cup low-sodium veggie broth

  • 1 15-ounce can full-fat coconut milk

  • 2 tablespoons ghee (I used this)

  • 1 leek, chopped (omit the green part)

  • 1/2 white onion, chopped

  • 1 tablespoon garlic, minced

  • 3 sprigs fresh thyme, stems removed

  • 1 tablespoon dried basil

  • 1 teaspoon dried oregano

  • 1 teaspoon chili flakes (optional!)

  • Salt to taste

Instructions

1. Place a large pot over medium-high heat.

2. Add your ghee, leeks, and onion to the pot. Sauté until onions are translucent.

3. Add your garlic, thyme, basil, oregano, and chili flakes. Stir. Mix, occasionally, until aromatic (2-3 minutes).

4. Add remaining ingredients (except salt) and bring to a boil. Cover and simmer for 20 minutes.

5. Carefully pour the mixture into a blender (or use a hand blender). Blend until you reach desired creaminess. For a thinner soup, add more veggie broth. Taste and add sea salt.

6. Divide into bowls and dig in! This will make 3-5 servings. Store in the fridge and it will last for up to 5 days.

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.