Cream of Tomato Soup
This Whole30-friendly Cream of Tomato Soup is a cinch to make with pantry staples!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
- 2 tablespoons coconut oil
- 4 medium leeks white part only, thinly sliced
- 6 garlic cloves minced
- 28 ounces Muir Glen Organic Fire Roasted diced tomatoes
- 1 cup chicken broth
- 1 cup full-fat coconut milk
- Diamond Crystal kosher salt
- Freshly ground black pepper
Heat a large skillet over medium heat. When the pan is hot, swirl in the coconut oil and sauté the leeks until softened.
Next, add the minced garlic and cook for about 30 seconds, or until fragrant.
Dump the whole can of tomatoes, juice and all, into a high powered blender (I love my Vitamix blender) and blitz on high until it smooth. Pour half of the pureed tomatoes into a medium saucepan and add the softened aromatics to the remaining tomato puree in the Vitamix.
Next, blend the tomato puree and aromatics on high until the mixture is smooth. Pour the contents of the blender into the saucepan, followed by the chicken broth and coconut milk.
Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to low and simmer for 10 minutes.
Taste the soup and adjust the seasoning with salt and pepper.