A delightful twist on the classic tomato basil soup, enhanced with creamy coconut milk for a velvety texture and a hint of sweetness.
Heat the olive oil in a soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir occasionally to prevent sticking.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Pour in the crushed tomatoes, tomato paste, vegetable broth, dried basil, black pepper, and salt. Stir to combine.
Mix well to ensure the flavors are evenly distributed.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Cover the pot partially to retain moisture while allowing steam to escape.
Blend the soup until smooth using an immersion blender or a countertop blender.
For a chunkier texture, blend only half of the soup.
Stir in the coconut milk and fresh basil, then heat through.
Do not boil after adding the coconut milk to maintain its creamy texture.
Serve the soup hot, garnished with additional fresh basil leaves.
Pair with crusty bread for a satisfying meal.
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