Yummmm. Normally this is not something I would make in the summertime – especially when its been so hot in Moscow! But a few weeks ago, when it WASN’T as hot, I made the Cheese Muffins that I love for my roomie who was coming home from a trip in another city. They were perfectly paired with this quick and easy to make tomato soup.
So if it’s a bit too warm out right now for you to make soup….just bookmark this for a blustery Fall day. I know I will! 🙂
Quick & Speedy & Easy & Yummy Tomato Soup (adapted from Picky Palate)
38 oz. (1077 g) canned diced tomatoes
1 C. diced white or yellow onion
1 C. coconut milk or unsweetened almond milk (can use milk or heavy cream if not plant based.)
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
generous sprinkling dry basil, or stir in some fresh
2 TBS. cornstarch + water to make a slurry
Put all ingredients into a blender or food processor and blend until smooth, about 20-30 seconds. You can blend it for a shorter amount of time if you like yours a little chunky. Transfer mixture to a medium-large saucepan and heat over a medium heat, stirring until hot. Mix 2 TBS. cornstarch with a little water to make a thin paste and add to the hot soup. Simmer until soup thickens a bit. Enjoy!