This recipe works just fine with some good quality canned tomatoes. I’ve actually found San Marzano tomatoes (canned) at Costco. Concerned about BPA? You can always opt for brands like Pomi, which use cardboard boxes that are BPA-free, and Muir Glen now claims that their canned tomatoes are also BPA-free. You can also change things up a bit and opt for fire-roasted tomatoes to add a slightly smoky flavor to your soup.
- 2 tablespoons oil or cooking fat of choice
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and coarsely chopped
- One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)
- 11?2 cups chicken stock (use vegetable stock if making vegetarian)
- 1 cup unsweetened coconut milk
- 2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
- Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
- Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.
- Serve hot, topped with some minced basil for garnish.