It’s a perfect fall day here in Georgia which calls for football and creamy tomato basil soup! There’s nothing quite like a hot bowl of tomato soup and a grilled cheese to bring out your inner child, am I right?
I’ve tried a lot of recipes and sometimes it’s hard to find an option that really hits the spot but isn’t loaded with tons of cream, butter or milk. And listen, I’m not opposed to any of those ingredients, but some days you just want something a little lighter. This is my favorite dairy-free, paleo recipe that’s easy and delicious.
*Oil of choice (I like avocado or coconut)
*1 large onion, peeled and chopped
*4 cloves garlic, peeled and coarsely chopped
*One 28-ounce can crushed, diced or whole peeled tomatoes
*11⁄2 cups chicken stock (use vegetable stock if making vegetarian)
*1 cup unsweetened coconut milk (I like full fat)
*2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing
*1 tablespoon tomato paste
*1 tablespoon balsamic vinegar
▪️Sautee onion and garlic in oil of your choice until cooked down and translucent.
▪️Add remaining ingredients. Bring to boil, the reduce to simmer.
▪️Cool slightly enough to add to blender, or use immersion blender to blend through.
▪️Serve. Garnish with basil.
Then do your best to stay out of the kitchen, where you might miss the game because you’re too busy spooning this straight from the pot. Check out the original recipe for this dairyfree creamy tomato basil soup and we can’t wait to hear if you try it!