About this recipe:This recipe makes a deliciously creamy tomato soup by using coconut milk instead of cream, creating a rich and tasty dairy free, gluten free soup.
Only Gluten Free Recipes
2 tablespoons coconut oil
1 sweet onion, finely chopped
3 tablespoons tomato puree
2 cloves garlic, crushed
1 tablespoon gluten-free flour
700ml vegetable stock
1 (400g) tin chopped tomatoes
2 tablespoons freshly chopped basil
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1 bay leaf
1 (400g) tin coconut milk
sea salt to taste
fresh basil for serving
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Method Prep:15min › Cook:30min › Ready in:45min
Heat coconut oil in a pot over medium-high heat. Cook onion in hot coconut oil until softened, about 5 minutes. Stir tomato puree 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 stock, tomatoes, chopped basil, lemon juice, maple syrup and bay leaf. Bring to the boil, reduce heat to medium-low and simmer for about 20 minutes.
Remove from the heat 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 colour is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil.