Creamy Tomato Soup
By lbrinck
Rate this recipe
5/5
(1 Votes)
Ingredients
- 28 oz diced tomatoes
- 4 leeks, white part only
- 6 cloves of garlic, minced
- 2 tblsp coconut oil
- 1 c chicken broth
- 8.5 oz of coconut milk
- salt and pepper
Details
Preparation
Step 1
Saute' the leeks in the coconut oil over medium heat until softened.
Then, add the minced garlic and stir for 30 seconds until it is fragrant.
Put the whole can of tomatoes in the blender and blitz on high until it is smooth. Pour half the tomatoes into a medium sauce pan and add the leeks and garlic to the blender. Puree until smooth. Add the broth and coconut milk and cook on medium-high until it boils. Lower heat to low and simmer for 10 minutes.
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