Gluten Free Dairy Free Tomato (Printable Version)
# What You’ll Need:
→ Soup Base
01 -
2 tablespoons olive oil
02 -
1 onion, chopped
03 -
1 carrot, chopped
04 -
1 stalk celery, chopped
05 -
2 garlic cloves, minced
→ Flavor Enhancers
06 -
1 15-ounce can of chopped tomatoes
07 -
2 cups vegetable broth (or one 14.5-ounce can)
08 -
Handful fresh basil
09 -
1 13.5-ounce can of coconut milk
10 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Heat 2 tablespoons of olive oil in a Dutch oven over medium-low heat. Add onions, celery, and carrots. Saute for 5-6 minutes until softened and onions are translucent.
02 -
Add minced garlic and saute for an additional minute.
03 -
Add chopped tomatoes, vegetable broth, and basil. Bring to a rapid boil, reduce heat, and cover the pan. Simmer for 20 minutes.
04 -
Remove lid and slowly add coconut milk. Using an immersion blender, puree the soup until creamy. If using a standard blender, blend soup in batches until smooth.
05 -
Return the soup to the pan and heat through over medium-low heat for 5 minutes. Season with salt and pepper to taste.
# Additional Notes:
01 -
For best results when freezing, omit the coconut milk and add it when reheating.
02 -
Store in an airtight container in the fridge for up to 4-5 days.