Classic Dairy-Free Cream of Tomato and Basil Soup

Name: Classic Dairy-Free Cream of Tomato and Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup.

Recipe by Only Gluten Free Recipes

Published on March 9, 2020

7

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

5

Yield:

5 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Notes:

You can replace fresh basil with 1 teaspoon dried basil.

Make sure your ingredients are all gluten-free, if you wish to make it gluten-free.

Nutrition Facts (per serving)

282	Calories
23g	Fat
20g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 282
% Daily Value *
Total Fat 23g	29%
Saturated Fat 20g	98%
Sodium 541mg	24%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	15%
Total Sugars 7g
Protein 5g
Vitamin C 15mg	77%
Calcium 81mg	6%
Iron 5mg	29%
Potassium 588mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.