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Creamy Tomato Soup
Creamy Tomato Soup is an awesome way to use up that summer tomato crop!
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
367
kcal
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
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.
Nutrition
Calories:
367
kcal