As-Simple-As-It-Gets Homemade Tomato Soup
Serves: Makes a generous quart
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomato
  • 1 cup canned coconut milk
  • 2 tablespoons maple syrup
  • Salt and ground black pepper
  1. Heat oil in a large saucepan or small Dutch oven over medium-high heat. Add onion; sauté until softened, 3 to 4 minutes. Add garlic, cook until fragrant, a minute or so longer. Add tomatoes and bring to a simmer; reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.
  2. Pour soup into a blender; puree, making sure to vent blender by removing pop-out center, and draping a kitchen towel over the top, until creamy smooth, 30 seconds to a minute. Return to pan and add coconut milk and maple syrup; reheat to a simmer. Taste and adjust seasoning, including salt if it needs it and pepper to taste. Ladle into bowls and serve.
Recipe by Three Many Cooks at