This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!
Yields 4-6 servings
Ingredients
Soup:
8 vine ripe tomato
4 cup vegetable broth
1 medium onion, diced
1-1/2 Tbsp. tomato paste
7-9 fresh basil leaves
1/2 tsp. dried oregano
2 garlic cloves, minced
1 tsp. Vitacost Himalayan Fine Pink Salt
1/2 tsp. ground white pepper
1/2 tsp. apple cider vinegar
1/8 cup coconut cream
Grilled Cheese:
4 slices white bread
3 Tbsp. vegan butter
6-8 slices of vegan cheese
1/4 tsp. black truffle oil, optional
Directions
- In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
- Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
- Serve with parsley or croutons
Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!
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