If you’re wondering if it’s possible to make a steaming bowl of blissfully creamy tomato soup without dairy, this recipe is your answer.
|2||teaspoons||extra-virgin olive oil|
|1||(28-ounce) can||diced tomatoes|
|2||tablespoons||McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)|
|dash||of cayenne pepper|
- In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.
- Add the remaining ingredients, except the coconut milk, and simmer for 20 minutes.
- After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.
- Transfer the soup back to the stovetop and heat to your desired temperature.
Prep Time: 45 minutes Serving Size: 4-6 servings