Gluten-free Creamy Tomato Soup
Warm up with this comforting gluten-free creamy tomato soup. It's the perfect dish for a cozy night in or a quick and easy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, dried basil, dried oregano, and red pepper flakes, and cook for 1 minute.
- Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Simmer for an additional 5 minutes, then serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Measuring spoons Measuring cups
Serving suggestions
Serve with a side of gluten-free bread or a fresh salad.
Tips & tricks
For a creamier texture, add more coconut milk to your liking.
Cost
$10