Growing up, I always remembered my mom having a stocked pantry of canned goods, dry pasta, and about every spice in the world. I always wondered, would I ever have a walk-in pantry? Four racks of spices? An endless supply of canned tomatoes, diced tomatoes, tomato paste, and every other form of tomatoes you can imagine, just in case?
Fast forward 20 years to my current apartment, where a walk-in pantry is a pipe dream and our spice game needs serious work. Although, I find our “pantry” (read: two shelves above our coffee machine) barren of most essentials, we somehow always seem to have dry pasta and canned tomatoes “just in case.” I blame Mom.
This is the perfect recipe for utilizing all of those random canned tomatoes and sauces that are collecting dust in your cabinets. My favorite part of this tomato soup is that the “cream” actually comes from the coconut milk, making this a much healthier option. Not to mention, it takes 15 minutes to pull together and requires about five ingredients.
- Half a rotisserie chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can coconut milk (full fat)
- 1 cup chicken broth
- 1 (14 ounce) can diced tomatoes (add the juice)
- 1 8 ounce can tomato sauce
- Spices: 2 tablespoons Italian seasoning, 1 tablespoon dried basil, 1/2 teaspoon sea salt (more to taste), fresh ground pepper to taste
*Note, this can either be slow cooked in a crock pot, or thrown together on the stove and ready in 20 minutes. I prefer the latter.
- Mix the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with the seasonings in your desired pot.
- Shred the chicken into smaller pieces. If you’re using a crock pot: wait to add the chicken until a half hour before you’re ready to serve. If you’re using the stove: add the chicken to your pot, now.
- If you’re using a crock pot: cover and cook on LOW for 7 hours. If you’re using the stove: set on medium and cook for about 20 minutes, or until the soup starts to bubble.
- Top with cheddar crackers and serve with a simple side salad. Enjoy!
Serves approximately 6.
Recipe modified from Caramel Potatoes