Dairy Free Tomato Soup with Fresh Basil {Paleo, Whole30, Keto}
Velvety homemade tomato soup is easy to make and so much better than store bought condensed canned soup.
Equipment
- 1 large deep pot
- 1 Wooden Spoon
- measuring cups and spoons
- 1 immersion blender
Ingredients
Onion
- ¼ cup ghee or dairy free butter if you're not paleo/Whole compliant
- ½ medium onion
Spice Blend
- 3 cloves fresh garlic minced
- 1½ teaspoon salt plus extra pinches
- ¼ cup nutritional yeast
- 1 medium bay leaf
- ¼ teaspoon black pepper
- 2 tablespoon tomato paste
Liquids
- 3 28 oz cans whole peeled tomotoes
- 1½ cup vegetable broth
Stir-Ins
- 1 cup coconut milk
- 1 cup fresh basil cut into thin ribbons then sliced in thirds
Instructions
Cook the Onions
- Add ghee (or dairy free butter) to a large deep pot. Turn burner to slightly under MEDIUM heat. When butter is melted and begins to bubble slightly, add diced onions and a pinch of salt.
- Sauté onions stirring often until soft and translucent about 3-5 minutes.
Add the Spices
- Add garlic, salt, nutritional yeast, bay leaf, and black pepper. Sauté stirring constantly until seasonings are fragrant, about 30 seconds.
- Stir in tomato paste until well combined. Toast stirring frequently for 1-2 minutes until paste deepens in color.
Add the Liquids
- Add whole tomatoes and vegetable broth. Place a lid mostly covering the pot to reduce splatter. Increase heat to MED-HIGH to bring soup to a boil. Once boiling, stir the soup, cover entirely with a lid, and reduce heat to MED-LOW. Allow to simmer undisturbed for 30 minutes. Turn off burner.
- Use an immersion blender and blend until fully smooth. This takes 2-3 minutes.
Add the Stir-Ins
- Stir in coconut milk and fresh basil. Enjoy!
Nutrition
Calories: 172kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 898mgPotassium: 714mgFiber: 4gSugar: 8gVitamin A: 569IUVitamin C: 30mgCalcium: 108mgIron: 4mg
Tried this recipe?Let us know how it was!