Cherry Tomato Soup
You are going to love this cherry tomato soup recipe! It's so easy to make with just a few ingredients and has such a beautiful creamy texture.
Servings: 4 servings
Calories: 290kcal
Equipment
Ingredients
- 6 cups cherry tomatoes, washed and dried
- 1 can full fat coconut milk (400 ml)
- 2 tablespoon coconut oil (or butter)
- 1 tablespoon dried basil
- 1 teaspoon sea salt (more or less to taste)
- 1/2 teaspoon ground pepper (more or less to taste)
Instructions
- Add all the ingredients to your blender and blend everything well until smooth.
- Transfer the ingredients to a large pot on the stove and turn the burner to medium heat.
- Let the soup come to a boil and turn down the heat.
- Let it simmer for 5-10 minutes, until it's warmed throughout.
- Remove from the heat, serve and enjoy!
Notes
- This soup stores well in the fridge for up to 7 days.
- Feel free to make a double or triple batch and save some for later.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 290kcal | Carbohydrates: 12g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 606mg | Potassium: 770mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1871IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 5mg