Classic Dairy-Free Cream of Tomato and Basil Soup recipe
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Ingredients
- 2 tablespoons coconut oil 1 yellow onion, finely chopped 3 tablespoons tomato paste 2 cloves garlic, crushed 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
Nutrition Info
- 281.7 caloriescarbohydrate: 20.1 gcholesterol: : -fat: 22.7 gfiber: 4.2 gprotein: 4.7 gsaturatedFat: 19.6 gservingSize: -sodium: 541.1 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Classic Dairy-Free Cream of Tomato and Basil Soup
Directions
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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.
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.
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.
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.