Cream of Tomato Soup

If you’re wondering if it’s possible to make a steaming bowl of blissfully creamy tomato soup without dairy, this recipe is your answer.

1 cup onion, chopped
3 cloves garlic, minced
2 tsp extra-virgin olive oil
1 (28 oz) diced tomatoes
½ tsp salt
2 tbsp McKay’s Chicken Style Instant Broth and Seasoningor other chicken-like seasoning
½ tsp dried thyme
1 ½ tbsp brown sugar
2 cups water
cayenne pepper
1 cup coconut milk

1

In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.

2

Add the remaining ingredients, except the coconut milk, and simmer for 20 minutes.

3

After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.

4

Transfer the soup back to the stovetop and heat to your desired temperature.