Warm Tomato Soup with Coconut Cream and Lemon-Thyme-Rosemary Oil

So, rest of the United States, how’s Spring? Oh, it’s lovely? You’re having a picnic in a breezy sundress while eating a popsicle? I would’t know about that. It’s 45 degrees in Seattle today. No, I will not be eating a popsicle outdoors any time soon here. The only thing on my mind is soup— warm, delicious, soul-satisfying soup.

Is there anything better than tomato soup? What about a super easy tomato soup that requires little time, few ingredients, and not so much work? This soup is literally canned tomatoes, onions, and a handful of spices. The best part? You’d never know that the tomatoes were canned, and you’d never know that it wasn’t slaved over for hours.

The mixture of spices in this soup lends a wonderful aroma and warmth that has a way of melting any worries (or pesky spring snow) away. While here I have served the soup with a simple infused oil, toasted almond slices, brown rice, and coconut cream, it’s extremely versatile and just as delicious served up plain with a perfectly-golden grilled cheese and simple side-salad.

That said, you really should try the soup exactly as it served here (which is how Heidi from 101 Cookbooks recommends it). It really is something unique. I love the versatility of textures and flavors you get in each spoonful, and coconut cream marries oh-so-well with the curry in the soup.

This recipe also makes quite a bit of soup (like 12 cups worth!), so you’ll have plenty of leftovers for days when all you want to do is heat something up in the microwave for a couple of minutes.

Even if you are having a spectacular, warm Spring, I suggest making up a big pot of this soup; you won’t be disappointed.

Warm Tomato Soup

recipe slightly adapted from here

ingredients:

• 2 tbsp unsalted butter (or use all coconut oil for vegan option)
• 2 tbsp coconut oil
• 2 yellow onions, chopped
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp chile flakes
• 2 (28-ounces) cans of fire-roasted tomatoes
• 6 cups water
• Salt and pepper, to taste
• toppings of choice: coconut cream, brown rice, toasted almond slices, Lemon-Thyme-Rosemary Oil (recipe below)

1. In a very large pot over medium-high heat, melt together the butter and coconut oil. Add in the onions and a pinch of salt and cook for about 10 minutes until they are very soft, but not brown.
2. Stir in the spices, and cook, stirring for about a minute. Add in the tomatoes, juice from the cans, and water. Simmer for about 15 minutes and then, with an immersion blender, blend the soup until it is an even consistency. Cook for about 15 more minutes. Season with salt and pepper, to taste.
3. Serve soup with toppings of choice!

Lemon-Thyme-Rosemary Oil

recipe slightly adapted from here

ingredients:

• 2 Meyer lemons
• 1/2 cup extra virgin olive oil
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped

1. Using a vegetable peeler, take the peel off of the lemons in long strips; try not to get any of the pith (white part).
2. Put the strips and oil into a saucepan and turn the heat on medium-low. When the lemon peel begins to bubble, allow it to bubble gently for about a minute or two. Remove from the heat and add in the chopped herbs. Allow the oil to cool, and then pour into a jar or tupperware, to store.