Hi, friends!
It's rainy and cold here in Arkansas, and one thing I love during this kind of weather is soup. I was short on time when I threw this together, but it's so yum that I had to share.
Having three little boys and being super busy makes me wonder if I have time to cook dinner. So I'm always looking for and trying to create quick, easy, and healthy recipes.
Another thing I love about soups is that they are even better the next day. This is actually leftover from last night, so I didn't have to really make myself anything for lunch. Meal planning is still something that I'm working on, but it makes for a good week when you can cook once and eat for a few days.
Here's the recipe. Let me know what you think if you make it.
TOMATO SOUP
Ingredients
- 4 cloves of garlic
- 2 Tbsp of EVOO
- 1 14 oz can of tomato sauce
- 1 28 oz can of crushed tomatoes
- 2-3 cups of vegetable broth
- 1 tsp salt
- 1 tsp coconut sugar
- 1/4 cup of coconut milk-I like to use a can
- 2 Tbsp of fresh basil
Directions
- Sauté the garlic in the EVOO for about a minute.
- Add all the ingredients except the milk and basil.
- Simmer for about 8 minutes.
- Add the milk and basil.
- Simmer for another minute.
If you want, you can top with organic cheese or make a grilled cheese with organic cheese and rye bread...or whatever bread you like. :)
xoxo
Steph