Wheat-free Creamy Tomato Soup
This Wheat-Free Creamy Tomato Soup is a delicious and comforting dish that is perfect for a cozy night in. The creamy texture and rich tomato flavor make it a satisfying meal on its own or paired with a salad or sandwich.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Stir in the coconut milk and heat the soup for an additional 5 minutes. Adjust seasoning to taste.
- Serve the creamy tomato soup hot, garnished with a drizzle of coconut milk and a sprinkle of fresh basil if desired.
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 or regular blender Wooden spoon
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serving suggestions: Pair with a grilled cheese sandwich or a fresh green salad for a complete meal.
Tips & tricks
Tip: For a thicker soup, you can add a potato or a handful of cashews to the simmering soup and blend it with the rest of the ingredients.
Cost
$10