A big bowl of hot, creamy tomato soup and rustic crusty bread for dipping. Ultimate comfort food. The kind that mom used to make. The kind that you bring to a friend of neighbor in a time of need. That's comfort food.

Creamy Tomato Soup and Rustic Almost No Knead Bread

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I love a rich, creamy tomato soup but I don't eat a lot of dairy so I tend to substitute dairy with coconut milk in many recipes. I love the creaminess it adds and the subtle coconut flavor goes so well with the tomatoes.

Creamy Tomato Coconut Soup with rustic almost no knead bread

I am really not sure why tomato soup is one of the soups that is the most comforting to people. Maybe because it is something their parents made for them as a kid when home on a cold day? Easy to make with only a few ingredients. So good with another simple recipe such as a grilled cheese or thick, crusty bread.

Whatever the reason may be, tomato soup is comforting and delicious in any way it is made. My daughters love tomato soup as much as I do.

Creamy Tomato Coconut Soup with Rustic No Knead Bread

Here is the recipe for the soup -

Yield: 8-10

Creamy Tomato Coconut Soup

Name: Creamy Tomato Coconut Soup
Yield: 8
Ingredients: 4 tablespoon butter OR coconut oil for a non-dairy version; ½ yellow onion, diced; 4 large garlic cloves, peeled and minced; 4 tablespoon fresh basil, chopped fine; 2 26 ounce containers of POMI chopped tomatoes; ¼ c organic tomato paste; 4 cups chicken broth or vegetable broth for a vegetarian version; ¼ teaspoon red pepper flakes; 1 ½ teaspoon sea salt, divided; 1 teaspoon ground black pepper; 1 cup coconut milk - full fat; Extra chopped basil for garnish

A hearty creamy tomato soup with coconut milk, perfect for a chilly fall day with crusty artisan bread to dip in it

Ingredients

4 tablespoon butter OR coconut oil for a non-dairy version
½ yellow onion, diced
4 large garlic cloves, peeled and minced
4 tablespoon fresh basil, chopped fine
2 26 ounce containers of POMI chopped tomatoes
¼ c organic tomato paste
4 cups chicken broth or vegetable broth for a vegetarian version
¼ teaspoon red pepper flakes
1 ½ teaspoon sea salt, divided
1 teaspoon ground black pepper
1 cup coconut milk - full fat
Extra chopped basil for garnish

Instructions

In a heavy bottomed pot or Dutch oven, melt the butter over medium heat and continue to cook until frothy and starting to brown just a little, add in the onions and garlic and sauté un the browning butter for 5 -6 minutes.

Add in the tomato paste and sauté another 3-4 minutes to caramelize the onions and paste. Add in the Pomi tomatoes and the basil and stir to combine. Add in the broth, red pepper flake ,half the salt and pepper, raise the heat to medium high and bring to a boil, lower the heat back down and simmer for 30-45 min until slightly reduced and thickened.

Remove from heat and let cool for 20 min.

Puree the soup in 2-3 batches in a blender. Return to the pan and heat on low until simmering again. Add in the remaining salt if needed and slowly add in the coconut milk. Stir well til combined.

Taste and adjust seasonings if needed. Serve hot, garnish with fresh basil

And the bonus recipe for the rustic almost no knead bread. The bread is a must with soup!

Yield: 8-10

Rustic Almost no Knead Bread

A rustic almost no knead artisan style bread. Perfect for dipping in soup

Ingredients

4 cups bread flour
1 ½ teaspoon instant rise or active yeast
⅔ c room temp beer, preferably a pale ale, not a dark beer( I used Mirror Pond Pale Ale)
2 teaspoon salt
1 cup water, room temperature
1 ½ teaspoon white vinegar (not wine)
1 tablespoon bread flour

Instructions

Whisk the flour, yeast and salt together in a large bowl, add in the water, beer and vinegar and stir until it starts to form a shaggy ball. Cover the bowl loosely with plastic wrap and let sit at room temperature a minimum of 8 hours to overnight about 12-15 hours.

Turn the dough out onto a lightly floured surface and knead about 10 times, and shape to form a smooth ball with the seam side down. Place a large piece of parchment paper in the large bowl, sprat with olive oil spray and set the dough into the bowl. Cover again loosely with the plastic wrap and let sit at room temp until doubled in size, about 2 hours.

At the last half hour of the dough rising, set a Dutch oven with the lid on in an oven on a rack set at the lowest level and preheat to 500 deg f. Let it pre-heat for 30 minutes.

Once the dough has doubled in size, lightly dust the top with about a tablespoon of flour and score an X on the top of the dough with a sharp knife.

Partially pull out the rack from the oven with the Dutch oven on it, remove the lid and carefully set the loaf into the pot and replace the lid. Reduce the heat to 425 deg f and bake for 30 minutes. Remove the lid and test the temperature of the bread in the center of the loaf with a meat thermometer. If it’s not at 220 deg F, bake uncovered another 10-20 minutes until it reaches that temperature.

Remove the bread from the pot and cool on a wire cooling rack about 2 hours before serving.

Ingredients

Instructions

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Ingredients

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