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Healthy Tomato Basil Soup

Ingredients

  • 2 cans crushed tomatoes (28-ounces, each)
  • 1 cup low-sodium veggie broth
  • 1 15-ounce can full-fat coconut milk
  • 2 tablespoons ghee
  • 1 leek (omit the green part)
  • 1/2 yellow onion
  • 1 tablespoon garlic
  • 3 sprigs fresh thyme (stems removed)
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon chili flakes (optional)
  • salt to taste

Instructions

  • Chop leeks, mince garlic, and chop yellow onion.
  • Place a large pot over medium-high heat.
  • Add your ghee, leeks, and onion to the pot. Sauté until onions are translucent.
  • Add your garlic, thyme, basil, oregano, and chili flakes. Stir. Mix, occasionally, until aromatic (2-3 minutes).
  • Add remaining ingredients (except salt) and bring to a boil. Cover and simmer for 20 minutes.
  • Carefully pour the mixture into a blender (or use a hand blender). Blend until you reach desired creaminess. For a thinner soup, add more veggie broth. Taste and add sea salt.
  • Divide into bowls and dig in! This will make 3-5 servings. Store in the fridge and it will last for up to 5 days.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.