Fall really is soup season, and this weekend I found myself thinking a lot about tomato soup. That said, I wasn’t really in the mood for something pre-made. I wanted to see what I might be able to throw together from the cupboard. I’m really happy with what I ended up with.
I was about to say that I didn’t want to eat soup that came from a can, but what I really meant is that I wanted to be the one to assemble it.
- 1 x 28 ounce can of stewed or chopped tomatoes with Italian spices
- 1 x 165 ml can of coconut milk (these are the mini cans)
- 1-2 medium onions, chopped
- 1-2 cloves of garlic
- 1-2 bay leaves
- 1-2 teaspoons of garlic chili paste (I used a Jamie Oliver garlic chili pesto)
- cooking oil of choice
Sauté the onions and garlic with oil until they begin to soften. Add garlic and bay leaves. Add chili paste and cook for another minute. Add can of tomatoes (include all liquid), and the can of coconut milk. Simmer for 15-20 minutes. When it has cooled a little bit, remove bay leaves, then use immersion blender until smooth.
An in-process shot during the simmer: