This creamy tomato soup is completely dairy free but you'd never be able to tell from the taste! Plus it's loaded with fresh ingredients and ready in only 30 minutes.
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
Servings: 9servings (1 cup)
2tbspolive or avocado oil
1white or yellow onion, sliced
32ozchicken or vegetable stock
1/2cupcanned full fat coconut milk, unsweetened
1/3cupfresh basil, finely chopped
Add the oil to a soup pot on medium-high to medium heat. Once hot, add sliced onion and minced garlic. Sauté for approximately 3 - 5 minutes or until onion wilts and becomes a bit translucent.
Add tomatoes and chicken stock to your pot. (No need to chop the tomatoes. We'll blend everything later.) Cover and cook on medium-high heat until tomato skin wrinkles and pulls back from tomato flesh. This typically takes 10 to 15 minutes.
Pour everything into a large blender along with the tomato paste, coconut milk, salt, pepper, and garlic powder. Blend until smooth. If your blender isn't big enough you may need to blend half and then the other half.
Pour the now creamy soup back into your pot. Stir in your finely chopped fresh basil.
Now you're ready to ladle the soup into bowls! Garnish with a little extra basil or a drizzle of coconut milk to really impress your guests.
Nutritional information is calculated based on a 1 cup serving. This is the amount I'd use when enjoying this along with something else. If the meal is the soup alone you'll likely want a 2 cup serving.I recommend using canned full fat unsweetened coconut milk. Full fat just means it doesn’t say light on the label. The ingredient list should be coconut, water, and guar gum. It’s really easy to find at every grocery store (usually on the international foods aisle) and it’s something you can keep in the pantry for months. Just give it a good stir when you open it because it does separate.