Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D
Weather was my inspiration for some warming and soothing tomato soup.
Creamy Tomato Soup
Yields 4 servings
1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste
In a large stockpot, heat the oil over medium heat and add the chopped onions. Cook for a few minutes until lightly browned, about 5-8 minutes. Season with a pinch of sea salt and fresh ground black pepper. Once cooked, add the garlic and cook for about a minute more.
Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan. Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon. Add the remaining can of tomatoes along with the remaining ingredients.
Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined. If you prefer your soup chunky, then serve as is. Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.
Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!