Cream of Tomato Soup

Cream of Tomato Soup
Cream of Tomato Soup

1 cup onion, chopped

3 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 (28-ounce) can diced tomatoes

½ teaspoon salt

2 tablespoons McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)

½ teaspoon dried thyme

1½ tablespoons brown sugar

2 cups water

dash of cayenne pepper

1 cup coconut milk


In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.

Add the remaining ingredients, except the coconut milk, and simmer for 20 minutes.

After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.

Transfer the soup back to the stovetop and heat to your desired temperature.

Ready in about 45 minutes

Makes 4-6 servings

Source: Adventist Review, 4 November, 2016


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