Although there is no cream used in this Tomato Soup it is so delicious and creamy you won’t even realise it’s a healthy version.
2 tablespoons extra virgin olive oil
1 leek white part only sliced
3 garlic cloves crushed
1 red capsicum chopped
3 celery stalks chopped
2 small fennel bulbs chopped
1 cup fresh basil leaves roughly chopped
2 x 400g tins chopped tomatoes
250ml tomato passata
140ml tomato paste
500ml vegetable stock
125ml coconut milk
Heat the oil in a large heavy based saucepan and cook the leek, garlic, capsicum, celery and fennel over a medium heat until softened. Add the rest of the ingredients making sure the vegetables are covered (if not add more stock), bring to the boil then cover and simmer for 45 minutes then blend using a stick blender and serve.
This Tomato Soup is perfect with crusty bread for a tasty lunch or dinner
Reference; Supercharged Food “Eat your way to good health” by Lee Holmes