Creamy Tomato Soup
We love this creamy and healthy soup and best of all it’s dairy-free! Natasha is lactose intolerant, so we developed this tomato soup with coconut milk instead of the usual cream or half-and-half. The coconut milk can be substituted with regular milk or almond milk, depending on your preference. It is easy to make and is a one pot dish, which makes clean up as easy as making this soup.
Ingredients
- 6 Roma tomatoes cut into 1-in chunks
- 1 red onion medium-sized, cut into 1-in chunks
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 cloves garlic
- 1 cup water
- salt to taste
- ½ cup coconut milk canned
Instructions
- Mix all the ingredients except the coconut milk in a pressure cooker with 1 cup of water. Bring it to full pressure on high heat and then reduce the heat to low just before it whistles. Cook for five minutes and turn the heat off. Let the pressure release and then open the pressure cooker. **
- Remove the bay leaves with a slotted spoon and discard. Use an immersion blender to blend the soup.
- Add the coconut milk and put the pressure cooker back on the stove. On medium heat, keep stirring, but do not let the soup come to a boil. Let it simmer for 2-4 minutes and turn the heat off. Serve it hot topped with some grated parmesan cheese and/or homemade croutons (optional).
Notes
We highly recommend using canned coconut milk without guar gum in it
**If you don’t have a pressure cooker, bring all the ingredients (except for the coconut milk) to a boil in a large pot. Once at a boil, reduce the heat to bring the mixture to a simmer and let cook for 20-30 minutes.
