Top off this tomato soup with a gluten-free bread crust for the ultimate comfort food dinner. The mixture of the salty crust and the creamy tomato flavors are reminiscent of eating Campbell’s tomato soup with toasted bread. 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.
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.
Notes
Serve these soup bowls with some of your favorite creamy cheese, yogurt and some pesto!