Creamy Tomato Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy tomato potage is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Ripe tomatoes are packed with lycopene, a powerful antioxidant that supports heart health, and when you blend them with coconut milk and fresh basil, you get something truly restaurant quality right in your own kitchen. The best part? You probably have most of these ingredients on hand already, and the whole process is honestly so simple that even if you're not confident in the kitchen, you'll nail it. It's comfort in a bowl.
Ella x
Ingredients
- 10ripe tomatoes
- 2 largeonion(finely chopped)
- 4 clovesgarlic(minced)
- 1893 mlvegetable broth
- 1 cancoconut milk
- 1 bunchfresh basil(chopped)
- 1 tspsalt(to taste)
- 1 tspblack pepper(freshly ground)
- 2 tbspolive oil
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add chopped onion and minced garlic, sauté until softened.
- 3
Add diced tomatoes and vegetable broth.
- 4
Bring to a boil, then reduce heat and simmer for 20 minutes.
- 5
Add coconut milk and chopped basil, stir well.
- 6
Season with salt and pepper, simmer for another 10 minutes.
- 7
Blend the soup until smooth.
- 8
Serve hot with a drizzle of olive oil and additional basil.
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