Description
This is our family’s favorite tomato soup. It’s rich, dairy-free, and uses pantry ingredients. This tomato soup is packed with flavor and has a velvety texture. It’s perfect for dipping a gooey grilled cheese sandwich.
Ingredients
Units
Scale
- 2 tablespoons olive oil (butter or ghee)
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 teaspoon fine sea salt
- Black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 28-ounce can whole peeled tomatoes (I use San Marzano tomatoes)
- 3 cups vegetable broth (I use Better Than Boullion)
- 1 dried bay leaf
- 1 cup canned coconut milk, plus more for serving (or heavy cream)
- 1 tablespoon maple syrup (coconut sugar or brown sugar)
- 2 tablespoons fresh chopped basil, for garnish
Instructions
- Sauté the veggies. In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onions, carrots, and celery. Cook, stirring occasionally until the vegetables are soft (about 8-10 minutes).
- Add the garlic and spices. Add the garlic, salt, black pepper, dried oregano, dried basil and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the canned tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and partially cover with a lid. Let simmer for 15-20 minutes, or until the vegetables are tender.
- Puree the soup until smooth. Remove from heat and discard the bay leaf. Puree the soup until smooth by using an immersion blender or transferring the soup in batches to a blender.
- Add the coconut milk and maple syrup. Return the blended soup to the pot and stir in the coconut milk and maple syrup. Bring to a simmer and season to taste with more salt or black pepper (if needed), then turn off the heat.
- Garnish your soup and enjoy! Ladle the soup into bowls and serve with fresh chopped basil and a drizzle of coconut milk. Enjoy!
Notes
- Leftovers will keep up to 4 days in the fridge in an airtight container.
- Nutrition information is a rough estimate based on 6 servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 181
- Sugar: 8.1g
- Sodium: 842mg
- Fat: 14.5g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13.3g
- Fiber: 3.6g
- Protein: 2.3g
- Cholesterol: 0mg