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Classic Dairy-Free Cream of Tomato and Basil Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy tomato soup made with coconut milk for a rich, dairy-free and gluten-free twist.
Ingredients:
  • 2 tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon gluten-free all purpose baking flour
  • 3 cups vegetable broth
  • 1 (15 ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 bay leaf
  • 1 (13.5 ounce) can coconut milk
  • sea salt to taste
  • fresh basil for garnish
Instructions:
  • In a pot over medium-high heat, heat coconut oil. Saute onion until softened, for about 5 minutes. Add tomato paste and garlic to the onion, cook and stir until the garlic is fragrant, for about 2 minutes more.
  • Sprinkle flour over the onion mixture and mix well. Add vegetable broth, crushed tomatoes, basil, lemon juice, maple syrup, and bay leaf. Bring to a boil, then simmer for about 20 minutes until tomatoes are soft.
  • Switch off heat under pot. Remove and throw away bay leaf. Transfer soup to blender. Secure lid and pulse blender briefly to start blending before continuing until smooth; return blended soup to pot and heat over medium-low.
  • Blend coconut milk into the pureed soup until the color is even; heat until warm. Season with sea salt and top with fresh basil sprigs for an elegant finish.

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