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Ingredients1 h 1 m servings 193 cals
Original recipe yields 6 servings
- Heat olive oil in a large pot over medium heat. Add onion, celery, garlic, and 1 pinch salt; cook and stir until onion is softened, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour chicken broth and crushed tomatoes into the pot with the onion mixture. Increase heat and bring to a simmer. Stir in paprika, cayenne pepper, and black pepper. Reduce heat to low; add shredded coconut. Simmer until vegetables are tender and soup is thickened, 35 to 45 minutes. Add sugar substitute.
- Remove soup from heat and blend in the pot using an immersion blender until smooth. Whisk in 1/2 cup heavy cream. Top each serving of soup with the remaining heavy cream and 1 teaspoon basil.
- Cook's Note:
- After blending soup, you can add a small amount of additional broth if soup is too thick. If soup is too thin, continue cooking, stirring often, until reduced, about 10 minutes.
Per Serving: 193 calories; 14.1 g fat; 15.1 g carbohydrates; 4.1 g protein; 38 mg cholesterol; 959 mg sodium. Full nutrition