Best Creamy Tomato Basil Soup

The lower temperatures drop, the more we crave hot bowls of soup. Creamy tomato basil is our favorite soup. This recipe is gluten and dairy-free, packed with simple ingredients, and is easy to follow.

I’ve eaten quite a few store-bought soups. Many are full of heavy cream resulting in a stomach ache. At first, the idea of making soup, from scratch, was a little intimidating. Making soup can be simple. I love knowing exactly what’s in my bowl.

Soups made in one pot from start to finish are my favorite. I suggest using a Dutch oven or a large heavy pot, using a stick blender to finish.

This tomato basil soup is creamy and thick, with a texture reminiscent of a French bisque. The flavor is memorable and packed with fresh herbs, celery, onion, red pepper, and garlic. This one pot of deliciousness will be ready in about an hour.

*Recipe updated replacing rosemary with thyme for a more delicate flavor.

You may also try the recipe for Goat Cheese and Chive Biscuits.

Creamy Tomato Basil Soup

mskay616 The lower temperatures drop, the more we crave hot bowls of soup. Creamy tomato basil is our favorite soup. This recipe is gluten and dairy-free, packed with simple ingredients, and… Food creamy tomato basil soup, homemade tomato soup, dairy free tomato soup European Print This

Serves: 6 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 stalks of celery, chopped
• 1/3 cup red pepper, chopped 1 medium onion (300g), chopped
• 4 cloves garlic, minced
• 1 1/2 tablespoons fresh thyme, chopped
• 1/4 cup chives, chopped
• 3/4 teaspoon onion salt
• 1 teaspoon of sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 12-14 fresh basil leaves (12-14g)
• 1 cup low sodium vegetable broth
• 1/2 cup coconut cream
• 2 - 28 oz cans whole peeled tomatoes

*Recipe updated replacing rosemary with thyme for a more delicate flavor

Instructions

1. In a large heavy pot add olive oil over medium heat.  
2. Add celery, onion, and red pepper;  saute until onions are translucent.
3. Add rosemary, garlic, onion salt, sea salt, pepper, and dried oregano.  Stir and sauté for 5 minutes
4. Turn heat to medium-high and add vegetable broth.  Cook for 5 minutes.
5. Add tomatoes, stir, then cook on high heat for 5 minutes.
6. Turn the heat to low-med, cover, and cook for 25 minutes.
7. Pour in coconut cream.  Add basil and chives.  Cook on low uncovered for 5 minutes.
8. Use a stick blender to combine all ingredients.  
9. Additional salt to taste. 

Notes

Optional: Top with roasted cherry tomatoes and/or chives.

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