Timeless Creamy Tomato and Basil Soup Without Dairy

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

Step 1

Lightly heat some coconut oil in a pot over medium-high heat. Once it’s hot, add the chopped onion and cook until it softens, about 5 minutes. Stir in the tomato paste and garlic, cooking for another couple of minutes until the garlic smells amazing.

Step 2

Sprinkle the flour over the onion mixture and stir it in well. Then pour in the vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and add a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently for about 20 minutes, until the tomatoes have completely softened.

Step 3

Turn off the heat and fish out the bay leaf. Carefully transfer the soup to a blender and pulse a few times to get things moving before blending it all into a smooth puree. Pour the soup back into the pot and warm it over low heat.

Step 4

Finally, stir in the coconut milk until the soup is creamy and evenly mixed. Heat it through, season with sea salt to taste, and finish with a few fresh basil leaves on top. Enjoy!