Ingredients
Equipment
Nutrition
Method
- Sauté the onion, carrot, celery, chilis, and Olive oil in a heavy Dutch Oven over medium heat until fork-tender.
- Add the tomatoes and the stock, continuing to cook until the ingredients come to a boil. Stir in the salt and baking soda, basil, marjoram, and pepper.
- Using an immersion blender (or, transfer to a blender) blend the ingredients until they are completely smooth.
- Return liquid to Dutch Oven on low heat and add in cream and grated chocolate. Taste and adjust seasoning as desired. Simmer on low heat until ready to serve.
- Dish and serve with gluten-free croutons, freshly grated parmesan cheese or your favorite four-cheese blend. Add chopped parsley for garnish. Enjoy!
Kitchen Notes
Substitutions:
Make it Vegan – Use cashew cream instead of the whole cream. To make cashew cream blend ½ cup cashews with ½ cup water until smooth.
Make it Nut and Dairy-Free - Substitute unsweetened coconut cream instead of the whole cream. You can find canned unsweetened coconut cream at most grocery stores in the Asian food aisle.
Use Canned or Boxed Tomatoes – Canned or boxed tomatoes work equally well, especially when fresh tomatoes are not in season.
Dried Herbs – Dried herbs work perfectly fine in place of fresh. When substituting dried herbs divide the quantity of herbs called for in half.
*1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
Personal Notes
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