Dairy-Free Cream of Tomato and Basil Soup Recipe

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, finely chopped
• 3 tablespoons tomato paste
• 2 cloves garlic, crushed
• 1 tablespoon gluten-free all purpose baking flour
• 3 cups vegetable broth
• 1 (15 ounce) can crushed tomatoes
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1 tablespoon pure maple syrup
• 1 bay leaf
• 1 (13.5 ounce) can coconut milk
• sea salt to taste
• fresh basil for garnish

Instructions

1. Heat coconut oil in a pot over medium-high heat. Sauté onion in hot coconut oil until softened, about 5 minutes. Stir in tomato paste and garlic; cook and stir until fragrant, about 2 minutes more.
2. Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring to a boil, reduce heat to medium-low, and simmer until the tomatoes are completely softened, about 20 minutes.
3. Turn heat off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse a few times before blending into a puree; pour pureed soup back into the pot and place over medium-low heat.
4. Stir coconut milk into the pureed soup until the color is consistent; heat until warmed. Season with sea salt and garnish with fresh basil sprigs.

Nutrition

• Calories: 282 kcal
• Fat Content: 23 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 541 mg
• Protein Content: 5 g
• Carbohydrate Content: 20 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g