Creamy Tomato Basil Soup

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Servings: 4 Prep: 15 min Cook: 30 min Dairy Free Gluten Free Entree Soup Homestyle Immersion Blender Kids Soup: Hot Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cooked Cannellini Beans, Extra Virgin Olive Oil, Crushed Red Pepper Flakes, Dried Basil, Full Fat Coconut Milk

Ingredients

1 onion

3 carrots

15 ounces cooked cannellini beans ⚠

2 tablespoons extra virgin olive oil ⚠

1 teaspoon minced garlic

¼ teaspoon crushed red pepper flakes ⚠

1 tablespoon dried basil ⚠

1 bay leaf

28 ounces crushed tomatoes

4 cups chicken broth

4 ounces full fat coconut milk ⚠

Instructions

1. Peel and dice onion and carrots. Drain cannellini beans.

2. Heat olive oil in a deep pot, over medium-high heat. Add onion, carrots, and garlic. Cook for 10 minutes.

3. Add cannellini beans, red pepper flakes, basil, and bay leaf. Stir to combine.

4. Pour in crushed tomatoes and chicken broth. Give it a stir and then bring to a boil. Turn heat down and simmer for 30 minutes.

5. Remove bay leaf and, using an immersion blender, blend soup. If you don’t have an immersion blender, you can carefully blend the soup in batches in a blender.

6. Once soup is blended, add coconut milk and stir. Heat soup until warmed through.