Ingredients
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2 stalks celery
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1 medium sweet onion
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2 cloves garlic
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2 (½-inch-thick) slices sourdough bread
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2 tbsp olive oil
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1 tbsp fennel seeds
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1 cup low-sodium chicken or vegetable broth
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2 (28 oz) canned whole peeled tomatoes no salt added
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3/4 cup light coconut milk
Steps
1
Finely chop the celery, onion, and garlic. Remove the crusts from the bread.
2
In a 4-quart saucepan, heat the oil on medium-high. Add celery, onion, and fennel seeds. Season with salt and pepper. Cook 6 min., until onion is golden, stirring occasionally. Add garlic and cook 1 min.
3
Stir in the broth, tomatoes, and bread. Heat to a boil on high. Reduce heat and simmer 15 min., until vegetables are tender and bread has fallen apart, stirring occasionally. Stir in the coconut milk and remove from heat.
4
In a blender in batches or with an immersion blender, purée soup until smooth. Season with salt to taste.
Tips
Garnish with fresh basil leaves.
