Classic Dairy-Free Cream of Tomato and Basil Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
5
Recipe Icon - Master recipes
Source:

Ingredients for - Classic Dairy-Free Cream of Tomato and Basil Soup

1. Coconut oil - 2 tablespoons
2. Yellow onion, finely chopped - 1
3. Tomato paste - 3 tablespoons
4. Garlic, crushed - 2 cloves
5. Gluten-free all purpose baking flour - 1 tablespoon
6. Vegetable broth - 3 cups
7. Crushed tomatoes - 1 (15 ounce) can
8. Chopped fresh basil - 2 tablespoons
9. Fresh lemon juice - 1 tablespoon
10. Pure maple syrup - 1 tablespoon
11. Bay leaf - 1
12. Coconut milk - 1 (13.5 ounce) can
13. Sea salt to taste - 1 (13.5 ounce) can
14. Fresh basil for garnish - 1 (13.5 ounce) can

How to cook deliciously - Classic Dairy-Free Cream of Tomato and Basil Soup

1. Stage

Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.

2. Stage

Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.

3. Stage

Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.

4. Stage

Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.