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Tomato Basil Soup

Tomato Basil Soup

Suki Otsuki, Executive Chef, Mudhen Meat and Greens, Dallas, TX

4 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed
2 tbsp. coconut oil
1 large onion, peeled and cut into chunks
4 cloves garlic, peeled and coarsely chopped
One 28-ounce canned San Marzano tomatoes in sauce
1 1/2 cups use vegetable stock
1 cup unsweetened coconut milk
2 tbsp. minced fresh basil
1 tbsp. tomato paste
1 tbsp. sherry vinegar
Method:
1. Place a large soup pot on stove over medium heat. Warm oil in the pot and start by adding onions. And saute until translucent. Then, add the garlic and continue to saute for another minute or so.
2. Add the tomato paste and let simmer/caramelize for a few minutes. Then add in the remaining ingredients, and simmer for 15-25 minutes to allow the flavors to meld.
3. 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.
4. Serve hot, topped with some minced basil or basil pesto for garnish.