This tomato soup is bursting with flavour and so easy to prepare. Make a large batch to accommodate leftovers or scale down if you wish.
- 4 28 oz cans crushed tomatoes (I use Muir Glen Fire Roasted Tomatoes)
- 2 large onions
- 1 32 oz box low sodium chicken broth
- 1/2 cup butter
- 2 tsp salt
- 1 14 oz can coconut milk (optional)
- Butter, fresh basil and/or pesto sauce for garnish
Place butter in a large stock pot over medium heat. Peel and dice the onions and add to butter. Cook, stirring frequently until onions are tender and transparent, about 15 minutes.
Add the tomatoes, chicken broth and salt. Cook until heated through.
Using an immersion blender, blend until thick and creamy with no large chunks.
Add the coconut milk if desired. Heat until bubbles break the surface. Garnish with your favourite toppings which could include fresh chopped basil, butter and/or pesto sauce. Shown here without the coconut milk and garnished with fresh basil.
Leftovers can be frozen in freezer bags or mason jars for a rainy day! Soup depicted in jars below contains coconut milk.