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Creamy Tomato Soup
Prep Time
15 min.
Cooking Time
23 min.
Yields
4 (1 cup each)
Ingredients
1 Tbsp. olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 28 oz. can whole peeled tomatoes, pureed
1 1/2 cups unsweetened almond milk
1 Tbsp. + 1 tsp. coconut sugar
1/4 tsp. sea salt (or Himalayan salt)
1 sprig fresh basil, leaves and stem attached
2 tsp. dry sherry (for garnish; optional)
Directions
1. Heat oil in medium saucepan over medium heat for 1 minute, or until fragrant.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until translucent.
3. Add garlic; cook, stirring frequently, for 2 minutes.
4. Add tomatoes, almond milk, sugar, salt, and basil. Bring to a boil. Reduce heat to medium low; gently boil for 10 minutes.
5. Remove basil. If you want a smooth soup, place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
6. Garnish each portion with 1/2 tsp. sherry (if desired); enjoy.
Notes
RECIPE NOTE:
If you are making this soup for kids, you can remove the whole basil and puree the soup so that there are no little green bits and no large pieces of onion and garlic, which some kids can find off-putting.
Credit
Fixate Recipes