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<\/p>\nCreamy Tomato Garlic Soup<\/p>\n
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4\u00c2\u00a0 cups crushed or diced tomatoes (do not drain)<\/p>\n
4 T. butter, coconut oil, or bacon grease<\/p>\n
1\/2 cup chopped onion<\/p>\n
4 cloves of garlic, minced<\/p>\n
3 T. flour<\/p>\n
3 cups whole milk OR half and half<\/p>\n
3 tsp. sucanat (or substitute 2 tsp. brown sugar)<\/p>\n
2 T. dried basil<\/p>\n
1 1\/4 tsp. sea salt<\/p>\n
1\/4 tsp. black pepper<\/p>\n
Shredded Parmesan cheese (optional\u00e2\u20ac\u201c for garnish)<\/p>\n
Heat your oil of choice in a large stockpot, then add the onion and garlic and saut\u00c3\u00a9 until tender. Stir in the flour and let it brown for about 2-3 minutes.\u00c2\u00a0 Puree the tomatoes in a blender or food processor. (If you have a hand\/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer. Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally. If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender\/processor. (Unless you like chunky tomato soup, then just leave it as-is.) Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Creamy Tomato Garlic Soup 4\u00c2\u00a0 cups crushed or diced tomatoes (do not drain) 4 T. butter, coconut oil, or bacon grease 1\/2 cup chopped onion 4 cloves of garlic, minced 3 T. flour 3 cups whole milk OR half and half 3 tsp. sucanat (or substitute 2 tsp. brown sugar) 2 T. dried basil 1 1\/4 tsp. sea salt 1\/4 tsp. black pepper Shredded Parmesan cheese (optional\u00e2\u20ac\u201c for garnish) Heat your oil of choice in a large stockpot, then add…<\/p>\n