Easy Tomato Soup | Gluten-Free | Dairy Free
Author: Alison
Recipe type: Entree
Cuisine: Italian
Ingredients
- 3 tablespoons premium olive oil
- 2 medium yellow onions (dice very finely or use a food processor)
- 3 cloves garlic finely diced
- 1 (28-ounce) can San Marzano crushed tomatoes(increase based on number of people serving) additional brands here
- 4 cups chicken broth or bone broth
- Large pinch of premium saffron threads
- 1 tablespoon sea salt
- 1 teaspoon pepper
- 13-14 ounces full fat coconut milk
- Orzo Pasta Gluten-Free
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until soft.
- Add the garlic and cook for 1 more minute.
- Stir in the stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper.
- Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth. You can also use a regular blender too and return back to pot. This is an important step to ensure the soup is smooth and creamy. It should not be chunky.
- Add coconut milk, return the soup to a simmer and cook for 10 more minutes, stirring frequently. Don't be afraid to use coconut milk. I promise it will not taste like coconut!!
- While soup is simmering, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add orzo and cook al dente 7-9 minutes. Drain the orzo.
- WARMING TIP: Fill orzo pot will small amount of water, place orzo in glass bowl and bowl into pot, back on stovetop. I left partially covered with a lid and on simmer during the party. Adding a little bit of olive oil will help the orzo not stick as much.
Notes
*Serve hot with orzo and parmesan cheese.
Recipe by So Chic Life at https://sochiclife.com/easy-tomato-soup-dairy-free/