Happy October! I can't believe it's October already. Did September even happen?! Seriously, it flew by.
Let's get right into this soup. It's a creamy tomato soup, using coconut milk as the base AND a secret ingredient to add protein and extra creaminess. Any guesses?
Did anyone guess cashews? That probably would have been my guess...but it is NOT the secret ingredient I used ;)
If you guessed CHICKPEAS you were right! Chickpeas are so versatile and a great way to add some extra protein to creamy soups. This is one of those recipes where the pictures just cannot do justice to the flavors. This soup tastes like a grilled cheese dipped in tomato soup. It's seriously so good. Campbell's should be so scared right now.
Like most of the recipes I share, this soup is made with real, simple ingredients. It's also incredibly easy to make. (P.S. I based it off of this recipe from Love & Lemons). Like I mentioned in my last post, I started a new job last week so I have been busy trying to get things organized and learn all about my new responsibilities. Since starting the new job, I have been sticking with recipes I know are good and that I can whip up quickly. Starting a new job is always a little stressful (even if it's in a good way) so I have really been making an effort to minimize other "life stresses" as much as possible. One of the ways I am doing that is by preparing nourishing foods that are quick and easy. I made a big batch of this soup on Sunday and have been enjoying it all week.
Remember how I mentioned that this soup tastes like a grilled cheese dipped in tomato soup? I'm not even exaggerating a little....it really does! There is just something about tomato soup and grilled cheese that produces instant happiness.
Basically, this soup = instant happiness. Go make it. Now!
Creamy & Comforting Tomato Coconut Soup
This creamy soup is loaded with flavor and perfect for a crisp fall day. Enjoy with a crusty slice of french bread for maximum deliciousness!
|Makes 4 bowls|
- 1 Tbsp olive oil
- 1 medium yellow onion (chopped)
- 2 medium cloves of garlic (chopped)
- 1 tsp paprika
- 1 Tbsp balsamic vinegar
- 1 (14 oz) can of diced tomatoes, with their juice
- 1 can of chickpeas (rinsed and drained)
- 1 can light coconut milk
- 1 1/2 cups water
- 4-5 fresh thyme sprigs + extra for garnish
- 1 tsp dried oregano
- salt and pepper to taste
- 1/4 cup nutritional yeast (or Parmesan cheese)
- Heat olive oil in a deep pot. Add the onion and garlic and cook until the onion is translucent. Add the paprika and cook for 30 seconds or so (until fragrant). Add the balsamic vinegar and stir.
- Next, add the tomatoes, thyme leaves, oregano, chickpeas, coconut milk, and water. Stir until well combined.
- Cover and gently simmer for about 20 minutes.
- Let it cool for a few minutes then transfer to a blender and puree until smooth. Add the nutritional yeast (or cheese) and additional water to thin the soup (only if necessary) and blend again until just combined.
- Garnish with extra thyme leaves and a drizzle of olive oil.
* The coconut is not a predominant flavor in this soup but If you don't like coconut milk, sub with soy milk.
* If you don't have a large blender, you may need to blend the soup in batches or with an immersion blender.