Saturday, April 4, 2015

Tomato Soup

This soup is  it's soo yummy and creamy/ buttery tasting with out there being either! No oil! So good for you!

1 big tomato cut into rough cubes
4 pinches of salt
1 teaspoon dried oregano
teaspoon dried basil 
1 (28-oz) can of fire roasted tomato
3 cups vegetable broth
1 cup canned coconut milk, plus extra for drizzling
1 tablespoon brown sugar
2 Cups rye bread cubed

For the soup: In a large Pot, heat tomato cubs over medium- high heat. Add oregano and basil cook for a minute. Add canned tomatoes and veg broth, bring to a boil. Remove from heat, and puree with a blender or immersion blender. Return to heat add in the coconut milk and the brown sugar. Season to taste.

For the croutons: In a large skillet dry saute bread cubes for about 10 min. Season with salt and pepper while cooking. 

To serve: Distribute in bowls, top with drizzle of coconut milk, basil if you wish, and croutons.


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