Skillet Cream of Tomato Soup
- Yield 4 people
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Skillet Cream of Tomato Soup sits in the Soups section of Regbie. The card serves 4 people. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 2 tablespoons extra virgin olive oil, or coconut oil, ghee, or avocado oil
- 2 cups thinly sliced leeks, white and light green parts only. You can also use thinly sliced shallots or onion.
- Diamond Crystal kosher salt
- 6 garlic cloves, minced
- 28 ounces fire-roasted canned diced tomatoes
- 1 cup bone broth, chicken broth, or vegetable broth
- 1 cup full-fat coconut milk, the cook like Aroy-D brand
- Freshly ground black pepper
- ¼ cup finely minced fresh basil
Method
Warm a large saucepan over a medium burner. When the pan is hot, swirl in the olive oil.
Tip in in the leeks and a sprinkle of salt. Cook the leeks until the leeks are softened, but not browned (about 3 to 5 minutes).
Next, add the minced garlic and cook for about 30 seconds, or until fragrant. Turn off the heat and move the cooked leeks and garlic to a plate.
Dump the whole can of tomatoes, juice and all, into a high powered blender (It is satisfying to the cook Vitamix blender) and blitz on high until it's smooth.
Tip half of the pureed tomatoes into the empty saucepan and add the softened leeks and garlic to the remaining tomato puree in the blender. Puree the tomato puree and leeks on high until the mixture is smooth.
Tip the contents of the blender into the saucepan, followed by the broth and coconut milk. Whisk well to combine.
Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to maintain a gently bubble for 10 minutes, stirring occassionally.
Taste the soup and adjust the seasoning with salt and pepper. Ladle up the soup and finish with basil.
Kitchen notes
- Leftovers can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 4 months.
