Creamy Tomato Soup.

This Creamy Tomato Soup came from my mission to use the 16 Roma tomatoes I found hiding in the back of my refrigerator.  I knew this was their last chance to shine, so I set about to do them justice.

If you follow me on Facebook or Instagram, you know that even after I started cooking, I still wasn’t sure what to make.  But as soon as I saw that lone can of coconut milk behind the pumpkin puree, I knew.  It was fate. Delicious, creamy, tomatoey, fate.

Creamy Tomato Soup

Creamy Tomato Soup is an awesome way to use up that summer tomato crop!

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Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 367kcal

Author: April Woods

Ingredients

• 1 tablespoon rendered bacon fat or other fat of your choice
• 2 cloves garlic minced
• 16 Roma tomatoes quartered
• 1 can coconut milk
• 1 teaspoon salt
• 1 tin anchovy filets 2 ounces, drained
• bacon bits for garnish

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Instructions

• Heat bacon fat in a large skillet (or small stock pot), add garlic and stir on medium/low heat for 1 - 2 minutes.
• Add tomatoes and cook covered about 15 minutes, stirring occasionally.
• Add  coconut milk, and salt.  Blend with an immersion blender until soup is smooth to your liking (I like a few chunks left, but do what you prefer!).
• Stir in anchovies and continue cooking, uncovered, on medium/low heat until everything is heated through.
• Serve garnished with crunchy bacon bits (zap in your microwave for 30 seconds if you're pulling them out of the fridge or freezer), and ENJOY!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

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Nutrition

Calories: 367kcal

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Creamy Tomato Soup, Ingredients:

• 1 tablespoon rendered bacon fat (or other fat of your choice)
• 2 cloves garlic, minced
• 16 Roma tomatoes, quartered
• 1 can coconut milk
• 1 teaspoon salt
• 1 tin anchovy filets (2 ounces), drained
• bacon bits, for garnish

Creamy Tomato Soup, Directions:

1. Heat bacon fat in a large skillet (or small stock pot), add garlic and stir on medium/low heat for 1 – 2 minutes.
2. Add tomatoes and cook covered about 15 minutes, stirring occasionally.
3. Add  coconut milk, and salt.  Blend with an immersion blender until soup is smooth to your liking (I like a few chunks left, but do what you prefer!).
4. Stir in anchovies and continue cooking, uncovered, on medium/low heat until everything is heated through.
5. Serve garnished with crunchy bacon bits (zap in your microwave for 30 seconds if you’re pulling them out of the fridge or freezer), and ENJOY!