Tomato Soup Recipe

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2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil 2 medium yellow onions, chopped 2 medium carrots, chopped 6 garlic cloves, chopped 2 tablespoons balsamic vinegar

Ingredients

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2 (28-ounce) cans diced tomatoes 3 cups water or vegetable broth 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling 1 teaspoon dried thyme ½ teaspoon red pepper flakes 1 teaspoon sea salt, plus more to taste Freshly ground black pepper Fresh basil leaves, for garnish

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Heat the olive oil and butter in a big pot on medium heat.

1

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Put in the onion, carrots, garlic, and a little salt. Cook for about 8 minutes until they're soft.

2

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Add the vinegar, then toss in the tomatoes, water, coconut milk, thyme, red pepper flakes, more salt, and some pepper.

3

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Let it simmer for 20 to 25 minutes until the carrots are soft.

4

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Take out 4 cups of the soup and keep it aside. Blend the rest until smooth.

5

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Put the smooth soup back in the pot with the chunky soup. Mix it well and taste to see if it needs more seasoning.Add broth, broccoli, carrot, and mustard. Mix well.

6

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Serve the soup in bowls with a bit of coconut milk, olive oil, black pepper, and fresh basil on top.

7

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