Servings: 0 servings
Equipment
- immersion blender
- shot glasses for serving
Ingredients
- 2 tbsp olive oil
- ½ white onion diced medium
- 6 cloves garlic minced
- 56 oz crushed tomatoes (2 large cans)
- 1 cup chicken or veggie stock
- 1 cup basil leaves roughly chopped (reserve 2-3 leaves for garnish)
- 13.5 oz full fat coconut milk (1 can)
- 1 tbsp salt
- 1 tsp garlic salt
- 1 tsp fresh cracked black pepper
- 1 tbsp red wine vinegar
- 1 tbsp sugar
Instructions
- Heat olive oil over medium heat in a medium stock pot.
- Add onions and cook 4-5 minutes, stirring occasionally until soft. Add garlic and stir to combine. Let garlic cook until fragrant, 2-3 minutes, stirring frequently so the garlic doesn’t burn.
- Add crushed tomatoes, stock, basil, coconut milk, salt, garlic salt, pepper. Stir to combine.
- Either move the pot off of the stove or turn the heat off and blend with an immersion blender until smooth. (Or blend in a standard blender and return to the pot. *See notes below). Once fully puréed return the pot of soup to the stove over low heat.
- Add vinegar and sugar and stir to combine.
- Simmer 20 min on very low heat to allow flavors to combine, stirring frequently.
- Serve in shot glasses topped with chopped fresh basil, chopped green onions or just some fresh cracked black pepper.
Notes
*Take caution when blending hot liquids. If using a standard blender, blend in batches and do not fill more than 3/4 full. Place a kitchen towel over the top of the blender and hold the top in place while blending to avoid the lid popping off.
If serving as soup shooters, ladle soup into a measuring cup and then pour soup into shot glasses.
Balance small two-bite grilled cheeses on top of the soup shooters for a fun party presentation.
Store in the fridge in an air tight container up to 3 days. Reheat on the stove over low heat.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!