Dairy free cream of tomato and basil soup

    Dairy free cream of tomato and basil soup

    1save
    45min


    1 person made this

    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.

    Ingredients
    Serves: 5 

    • 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

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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