The Best Creamy Tomato Soup EVER
2 cloves garlic (more to taste if you like)
30 oz. can tomato sauce
16 oz. can tomato sauce
2-16 oz. cans of petite cut diced tomatoes
1/2 cup tomato juice
3/4 cup lite coconut milk
1/4 cup chopped fresh basil
1/4 cup white cooking wine
black pepper to taste
olive oil for sautéing
Chop shallots and mince garlic. Saute in olive oil in a soup pot until shallots are transparent.
Add cooking wine (I eyeball it, just cover the bottom of the pot) and continue cooking on medium heat until wine is completely reduced.
Add in the rest of the ingredients and simmer on medium-low for about twenty minutes.
The measurement for coconut milk is just a guestimate...I'm bad about measuring ingredients. Add more or less to taste.