A few years ago I posted a recipe for a Tomato Basil Soup. If you have the time to create that one, then great!…the flavor (despite the horrid picture) is outstanding! While that original recipe is legit in it’s own right; I have a few issues with it. Today I am posting up a new (easier) version — hope you like it!
This new version is incredibly easy to make. Rather than roasting your own tomatoes (I know this is like cheating)… this one uses canned/bottled diced tomatoes. Do your best to spend the extra cents here and get a good quality brand. You’ll notice the difference in the taste. Shoot for a brand (when canned) that has a BPA-free lining and one that is organic. If I opt to use canned tomato products I usually trust the Muir Glen varieties.
The next component that makes this tomato soup superb is the addition of ground beef. I know, I know…if you’re trying to re-create that childhood nostalgia of mom’s heated-up Campbell’s soup then it shouldn’t have beef in it. But hear me out! I’m all about creating balance in my meals. I shoot to bring in a portion from each macronutrient category when I eat — and adding beef to this soup means I’m done — my meal is complete. I don’t know about you, but I don’t want to eat soup with a side of meat. Maybe a salad on the side…but where’s the protein? I need some. To me it makes more sense (and is easier) if the meat is already in it. Boom. I can come home from work and eat — and I’m all about the no-fuss dinner.
Hope you enjoy!
- 1 tbsp. coconut oil
- 1 small white onion, diced
- 4 garlic cloves, minced
- 1 lb. ground beef
- 2 tbsp. fresh basil, finely chopped
- 2 (15 oz. cans) diced tomatoes
- 1 cup full-fat coconut milk
- 1 cup chicken stock (I like this one from Pacific Foods)
- Salt and Pepper to taste
- Using a food processor, blender, or immersion blender, puree the diced tomatoes until they are smooth. Set aside.
- In a medium-sized soup pot, melt the coconut oil over medium heat.
- Add the onions and saute until they are translucent.
- Add ground beef, season with salt & pepper. Cook the beef until it is slightly browned.
- To the beef, add the garlic and fresh basil. Cook just until garlic is fragrant.
- Pour in the pureed tomatoes, coconut milk, and chicken stock. Season again with salt.
- Turn the heat up a bit and allow the soup to come to a boil. Once it is boiling, cover it with a lid and allow it to simmer on low for 20 minutes.
- If you desire a chunkier soup (or want the process to be even easier) you can omit pureeing the diced tomatoes.
- You will be adding the liquid to ground beef that is still slightly pink. Try to not brown it completely, if you do your beef will dry out. Bringing your soup to a boil and then covering it will cook your meat the rest of the way.
- Don’t have fresh basil? You can use dried if you must…but fresh will get you more flavor!
- This soup is excellent with a bit of shredded grassfed cheese on top!