Another Blended Tomato-Vegetable Soup

This turned out so well! I tasted it with and without the coconut milk, and it's great both ways.

Chop the celery and carrot and saute in Greek Kalamata extra virgin olive oil. When the aromas start to release, add 1 medium onion and lots of fresh garlic, chopped. Add the seasonings of your choice, I used black pepper, smokey paprika, garlic salt, a blend of ground-dried vegetable seasoning, from Costco, and some vegetable Better Than Bouillon.

Stir in the stewed and diced tomatoes. Rinse the can's with fresh, cold water and add 36oz. or so to the pot. Simmer everything, over low heat, for an hour or two. Blend with an immersion blender, then check the flavors. Add a little coconut sugar if too acidic and make any other adjustments to the seasonings. 

Let this cool a bit if you're adding the coconut milk. Just stir that in and reheat to a very low simmer. Serve with oyster crackers or a grilled cheese sandwich. The next day I made some stir-fry steak, potatoes and asparagus and served that in a bowl with a scoop of this soup over the top. That was also excellent! Like a chunky tomato-cream gravy. . .Lin