Recipes

Recipe of the tastiest canned tomato soup with its layers of flavors and depth and a velvety texture, complemented by the infusion of creamy coconut milk. Further enhanced by the aroma of caramelized onions, this dish exemplifies culinary excellence. Whether enjoyed as a standalone dish or alongside your preferred accompaniments, this soup promises to tantalize your taste buds with every savory sip.

Cooking time:
30 minutes

Ingredients:

• ½ tbsp. olive oil
• 1 yellow onion, sliced
• 3 cloves garlic, sliced
• 1 (28 ounce) can of whole peeled tomatoes
• 1 (15 ounce) can of coconut milk, reserving 2 tbsp. for drizzling on top
• 1 tsp. italian seasoning
• ½ tsp. salt
• ground black pepper
• fresh basil for decoration

Recipe:
1. Caramelize onions in a large pot over medium heat with olive oil and salt, stirring occasionally until golden brown. Reduce heat, add garlic, and cook for 3 more minutes.
2. Add tomatoes to the pot, breaking them up with a spoon. Pour in coconut milk, Italian seasoning, salt, and pepper. Simmer for 6 minutes.
3. Transfer mixture to a blender, blend until smooth, then return to the pot to simmer for another 6 minutes. Adjust seasoning as needed.
4. Garnish with basil and a drizzle of coconut milk. Serve with crackers or garlic toast.