Creamy (Dairy-Free) Tomato Soup by Jules

Creamy (Dairy-Free) Tomato Soup by Jules

Ingredients

  • 2 tablespoons oil or cooking fat of choice
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)
  • 11?2 cups chicken stock (use vegetable stock if making vegetarian)
  • 1 cup unsweetened coconut milk
  • 2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar

Instructions

  1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
  2. Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
  3. Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.
  4. Serve hot, topped with some minced basil for garnish.
share this recipe:
Facebook
Twitter
Pinterest

Still hungry? Here’s more

Healthy Banana Bread

Healthy Banana Bread Ingredients ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil* ½ cup honey

Read More