It was so dreary and grey and rainy yesterday when this soup was made. I knew it was gonna be a soup day, straight away. And I make no apologies for my soup loving self, as you know by now. It is always gonna be in my top 5. Period. End of Story.
So growing up in Texas, my favorite tomato basil soup was from a French-American restaurant and made with heavy cream. Before I knew that dairy was not my bff as i had hoped, I would regularly indulge in this elixir from the heavens. In the last year when i parted ways with the creamy cow love, I knew there would be a lot of transitioning and also finding substitutes. To my delight, it was not nearly as tricky as I thought it would be; and this dietary deletion really opened up some alternatives I had never considered prior.
This recipe is super easy and made with all whole foods. It’s so fun to see a few ingredients sitting on your counter come together to make a meal. And what’s more, it’s quick and perfect for tossing together at the last minute. Eat your heart out!
Ingredients:
- 5 vine ripened tomatoes chopped
- 3 tablespoons avocado oil (or olive)
- 2 red onions diced
- 3 large carrots diced
- 1 tablespoon minced garlic
- 2 teaspoons coconut palm sugar
- 5 tablespoons organic tomato sauce
- 1/4 cup chopped fresh basil
- 4 cups organic beef or chicken broth
- 1-2 teaspoons sea salt
- 1-2 teaspoons ground black pepper
- 1/4 cup heavy coconut cream, canned or sub flax milk
- 1 teaspoon onion powder
- In a stockpot, heat the oil over medium heat and toss in onions and carrots
- Saute for 10 minutes or until softened and add garlic, cooking for another minute
- Now add in broth, tomatoes, salt, pepper, onion powder, basil, sugar, and tomato sauce
- Simmer for about 30 minutes or until tomatoes are softened
- Carefully pour entire stockpot (or ladle) into a vitamix or large blender
- Blend all ingredients until mixture is smooth and creamy
- Pour back into stockpot and add in heavy coconut cream or other milk
- Stir until well-combined and then serve right away
- Garnish with additional fresh basil if desired
im trying to make some meals ahead, im having some surgery that puts me down a week from my family, and wanted to see if you thought this freezes well?
thank you!
Vanessa
I think it should freeze just fine Vanessa, hoping you have a quick and easy recovery! My husband is having surgery tomorrow and this is on my list!
How many servings does this recipe yield?
Should yield about 6 servings
I made this recipe using your recipe in your IP cookbook and it was a huge hit! My son doesn’t like anything that I cook for him (sadly), but he couldn’t get enough of this soup. Thank you for creating an amazingly easy and delicious meal that actually won my son over 🙂
I can’t wait to make more of your recipes. By the way, cook you tell me which steam rack you use for your IP? I tried to find the right one on Amazon but it’s a little confusing as to which one fits. Thanks!
I use the steam rack that actually came with the IP!