Homemade tomato soup– how I love thee. This is the first of MANY recipes I will be posting, using my good friends Ryan & Kate’s Bare Bones Broth. The three of us met earlier this year through a mutual friend and were very quick to hit it off. How could we not? They are two of the most humble and down-to-earth, hardworking people I have ever met. Oh, and to boot, one of the cutest couples ever. The first time we met, we spent the evening at dinner with friends and then migrated to a nearby bar for a few drinks. When I let them know I had to head home, the two of them insisted on walking me to my car which was parked a few blocks away. I knew from that moment these two needed to be in my life (such an awwww moment).
It was just a few days later that Kate contacted me and asked me if I would be interested in doing some recipe development for them. Aside from being over 100% flattered, I was jumping for joy, being presented with such a unique opportunity like that. I wanted to start immediately but with the Valentine’s Day Dessert Showcase I decided to create, I had to wait another month to get started with Bare Bones.
I had decided that I needed to top off this tomato soup with a bread crust. The mixture of the salty crust and the creamy tomato flavors are reminiscent of eating Campbell’s tomato soup with toasted bread (anyone else have this memory while growing up?)
It was practically a mindless decision to add a dollop of coconut milk yogurt and some pesto to really send these soaring over the moon.
Bread-Crusted Creamy Tomato Soup
- 2 tablespoons olive oil or ghee
- 4 cloves garlic minced
- 1 yellow onion finely diced
- 1 28- ounce can diced tomatoes
- 1 28- ounce can whole peeled plum tomatoes
- 1 cup bone broth
- 4 cups canned coconut milk
- 1/2 cup Thai basil chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 tablespoon coconut sugar
|Cook Time||45 minutes|
|Prep Time||10 minutes|
- Heat the ghee or oil in a large soup pan. Now, add in the garlic and cook for 30 seconds, until fragrant. Stir in the onion and 1/2 teaspoon sea salt. Cook for 3-4 minutes, stirring frequently, until softened.
- Pour in the diced, and whole tomatoes, broth, coconut milk, spices, remaining salt, and coconut sugar.
- Bring to a boil, then reduce to low, cover, and let simmer for 35-40 minutes, stirring every so often. Use a wooden spoon to try and break apart the tomatoes.
- After 40 minutes is up, use an immersion blender to puree the mixture into a creamy blend.
- Now, pour the mixture evenly into ramekins, 3/4 full (I used 6, and you will have plenty leftover)
- To make the breaded mixture on top, find the instructions --> here <-- from my pot pies recipe.
- Preheat the oven to 400 degrees Fahrenheit.
- Top each ramekin with the bread mixture. Bake in the preheated oven for 30-35 minutes, until edges turn a golden brown.
- Serve these soup bowls with some of your favorite creamy cheese, yogurt and some pesto!