The Starving Chef Recipe: Creamy Tomato Soup

By Felicia Vargo, The Starving Chef

While the cold may linger for a few weeks longer, this silky-smooth tomato soup is the perfect transition between winter and spring.

Creamy Tomato Soup

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 4 servings

Ingredients

1 C sweet onion, roughly chopped
5 cloves garlic, minced
28 oz. canned whole San Marzano tomatoes
1 t tomato paste
1 t Beau Monde seasoning or celery salt
1 t white pepper
2 C chicken or vegetable broth
1 C coconut milk + more for topping
2 T olive oil
Basil, cut into ribbons for topping Homemade grilled cheese, for serving

Here’s How

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmery. Sauté the onions until softened, about 10-15 minutes, then add the minced garlic and tomato paste and sauté until fragrant, another five minutes.
2. Add the whole San Marzano tomatoes, Beau Monde seasoning and white pepper. As the tomatoes cook, use the back of the spoon to crush the tomatoes until only small chunks remain and some of the excess moisture has cooked off, about 10-15 minutes.
3. Pour in the broth and stir. Bring to a simmer for 15-20 minutes. Use an immersion blender to blend the soup in the pot until it is smooth and no chunks remain. Alternative blending method: Transfer the soup by the ladle to a stand blender. Do not fill blender more than halfway as the hot soup will expand. Blend in batches until the soup is smooth. Return to the pot.
4. Reduce the heat to medium-low. Stir in the coconut milk and simmer for another 10-15 minutes, until the soup has thickened up. Blend with the immersion blender, as needed.
5. Ladle the soup into serving bowls and top with a swirl of coconut milk and basil ribbons as desired. Serve with a side of extra crunchy grilled cheese. Enjoy!

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