Big Batch Tomato Soup

Makes about 9lbs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté aromatics. Heat a splash of olive oil in a large pot. Add the onion, carrot, and celery with 1 tsp salt. Cook 8–10 minutes until softened.

Step 2

2. Cook the tomato paste. Add the tomato paste and cook 2–3 minutes, stirring, until it darkens slightly.

Step 3

3. Add tomatoes & seasonings. Add the canned tomatoes, vegetable broth, roasted bell pepper, garlic powder, basil, dill, red pepper flakes, and brown sugar. Bring to a simmer and cook for 25–30 minutes.

Step 4

4. Add coconut milk. Stir in the coconut milk and keep the soup warm.

Step 5

5. Make the roux. In a separate small pan, melt the butter. Add the flour and whisk continuously for 1–2 minutes until smooth and lightly golden.

Step 6

Whisk the roux into the soup.

Step 7

6. Blend. Use an immersion blender (or a regular blender in batches) to purée until completely smooth.

Step 8

7. Adjust & finish. Taste and adjust salt, pepper, sugar, and heat as needed. If too thick, thin with extra broth. If too thin, simmer longer. If your batch feels thick, creamy, or sweet → go 1/2 tsp red wine vinegar. If your batch feels acidic or flat → go 1/2 tsp balsamic.