For an even smoother texture, consider using an immersion blender directly in the pot. Adjust the amount of maple syrup and lemon juice to achieve your desired balance of sweetness and acidity. A pinch of red pepper flakes can add a subtle kick to the soup. Feel free to experiment with other herbs like oregano or thyme for a different flavor profile. The soup can be stored in the refrigerator for up to 3 days.
Classic Dairy-Free Cream of Tomato and Basil Soup
-
PREP TIME15 mins
-
COOK TIME30 mins
-
TOTAL TIME45 mins
-
SERVING5 People
-
VIEWS43
Experience the comforting embrace of tomato soup, elevated by the subtle sweetness of basil and a luxurious, dairy-free creaminess. This soup is a symphony of flavors and textures, perfect for a cozy evening or a sophisticated lunch.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Fiber4 g
-
Protein5 g
-
Saturated Fat20 g
-
Sodium541 mg
-
Sugar7 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a pot over medium-high heat, melt the coconut oil. Add the finely chopped yellow onion and sauté until softened and translucent, about 5 minutes. Introduce the tomato paste and crushed garlic, stirring continuously until the garlic releases its fragrant aroma, approximately 2 minutes.
02
StepSprinkle the gluten-free flour over the onion mixture, ensuring it's fully incorporated. Gradually pour in the vegetable broth, followed by the crushed tomatoes, chopped fresh basil, lemon juice, maple syrup, and bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the soup to cook until the tomatoes are completely softened, around 20 minutes.
03
StepRemove the pot from heat. Carefully extract and discard the bay leaf. Transfer the soup to a blender. Secure the lid tightly and pulse a few times to initiate movement before blending until a smooth, velvety puree is achieved. Pour the pureed soup back into the pot and place over medium-low heat.
04
StepGently stir in the coconut milk until the soup achieves a uniform color and creamy consistency. Heat through, ensuring the soup is warmed but not boiling. Season with sea salt to taste. Serve hot, garnished with fresh basil sprigs.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jazlyn Herzog
Jun 24, 2025The tip about straining the soup made a huge difference in the texture. Thanks!
Buddy Kuhlman
Jun 2, 2025This soup is amazing! The coconut milk makes it so creamy and rich.
Taryn Volkman
Apr 1, 2025So easy to make and perfect for a quick and healthy weeknight meal.
Jeramie Ruecker
Mar 27, 2025My kids loved it! They didn't even realize it was dairy-free.
Katlynn Wintheiser
Mar 6, 2025Freezes beautifully. Great for meal prepping.
Geraldine Terry
Feb 18, 2025I'm not usually a fan of tomato soup, but this recipe converted me. The basil and lemon juice add such a bright flavor.
Johathan Champlin
Dec 2, 2024I added a swirl of coconut cream on top for extra decadence.