Last night I needed something quick and easy to make for dinner after I got home from the office. It was so cold outside and I wanted comfort food!
I happened to have the ingredients for this scrumptious soup in my pantry and fridge, so this was the perfect choice for a cozy meal. My husband said the house smelled amazing when he walked in the door; I agree!! ~ Vicki
Homemade Tomato Basil Soup
- 1 Tbsp avocado oil
- 2 large stalks celery, diced
- 1 medium to large carrot, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 or 2 bay leaves
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 cup chicken broth (we like Kettle & Fire)
- Himalayan pink salt and freshly ground black pepper
- 1/4 cup chopped fresh basil leaves, plus more for garnish
- 1 Tbsp ghee (optional)
- 1/2 to 1 cup coconut milk (I like Thai Kitchen)
- Heat the avocado oil in a heavy sauce pan over medium high heat. Sauté the celery, carrot, and onion, stirring frequently, until the vegetables begin to soften… about 10 minutes. Stir in the garlic and continue cooking for another minute or two, just until the garlic becomes fragrant.
- Stir in the tomatoes, chicken broth, and bay leaf. Bring just to a boil, then turn down the heat and simmer another 15 to 20 minutes until the vegetables are very tender.
- Remove the bay leaf. Stir in the basil during the last 5 minutes.
- Transfer to a high powered blender and blend until smooth. Return to the sauce pan.
- Finish the soup with ghee and coconut milk, if using, and heat through. Add salt and freshly ground black pepper to taste. Serve in bowls or mugs, and garnish with additional fresh basil.
NOTE: if the soup is too thick for your taste, add a little additional chicken broth to thin until it’s to your liking.
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS, CSMC