I hope you all had a lovely weekend! To start, I would like to introduce y’all to one of my incredible sisters, Erin. Erin graduated as a pastry chef from Le Cordon Bleu in London England and is absolutely incredible in the kitchen! As a health nut herself, the recipes that she creates are unique, nutritious and DELICIOUS! She is such an inspiration for me to become a better cook for my family!
So it has been COLD here in H-town. Yes, I know I am Calgarian, but I have become a bit of a whimp since moving to Texas 😉 On days like these, there is nothing I love more than curling up with a blanket and a good book (which now a days are only kids books ;)) and enjoy a bowl of hot soup!
Try Erin’s incredible Roasted Heirloom Tomato Soup! More incredible recipes from Erin soon to come 🙂
Roasted Heirloom Tomato Soup
*topped with fresh avocado and basil*
1 medium white onion (diced)
1 clove garlic (crushed)
Extra virgin Olive Oil
Sea salt & Cracked black pepper
1 can (400ml) light coconut milk
1 can (28oz) whole tomatoes (Sclafani or San Marzano brand is in my opinion the best)
5 large ripe and tomatoes (preferably organic/heirloom) roughly chopped
Small bunch of fresh basil (3-5 leaves in soup)
Extra basil chopped for garnish
1 large ripe avocado for garnish
- In large pot, add 2-3 TBSP olive oil, saute onion and garlic over medium low heat. Cook until onions are fragrant and transparent, 4-5 minutes. Season with S&P
- Add entire can of tomatoes and chopped tomatoes. Cook over medium heat for 5-7 minutes, stirring occasionally.
- Add can of coconut milk and fresh basil. Season as desired.
- In vitamix or good blender blend soup till smooth or of desired consistency.
Top with fresh diced avocado and chopped basil.
Enjoy with a loved one 🙂
I sometimes like adding a little extra kick by throwing in a few roasted red peppers before blending or a little smoked paprika!