Ingredients

The following ingredients have 4 Servings
  • 2 cans (14.5 oz each) garlic fire roasted tomatoes
  • 2/3 cup chicken broth* ((or vegetable broth for vegan))
  • 1 cup canned coconut milk
  • 1 ½ teaspoons all-purpose cajun spice
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • If using regular fire roasted tomatoes instead of the garlic ones, add 1 teaspoon garlic powder.
  • 1/4 teaspoon thyme, optional ((we didn't add any to our recipe since we were out of thyme))

Instruction

  • Put the undrained canned tomatoes into a blender and blend until smooth. If you want to make this even easier, you can put the tomatoes in the pot and use an immersion blender to make this a 1-pot recipe without having to clean a blender!
  • Pour the tomato puree into a 2 quart saucepan and add the broth (if using), the coconut milk, and the seasonings and spices.
  • Whisk together and heat over medium heat until it comes to a simmer, stirring regularly.
  • Pour into bowls and serve hot with a drizzle of canned coconut milk. This is delicious with allergy friendly grilled cheese sandwiches!