Creamy Dairy Free Tomato Basil Soup
Savor the rich and creamy flavors of dairy-free tomato basil soup. Made with ripe tomatoes, fresh basil, and dairy-free milk, it's a healthier alternative to canned tomato soup.
Ingredients
- 4 Beefsteak tomatoes or other large tomato quartered
- 20 oz Cherry Tomatoes
- 1 White Onion quartered
- 2 tablespoon Olive Oil
- 4 cup Chicken Broth
- 1 tablespoon Italian Seasoning
- 1 teaspoon Parsley Dried
- 1 tablespoon Garlic minced
- 2 tablespoon JOI Cashew Base
- ½ cups Basil Fresh
- 2 teaspoon Salt
- 2 teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
Instructions
- Preheat the oven to 425°F.
- Line a sheet pan with parchment paper. Add beefsteak tomatoes, grape tomatoes, and white onion to the pan. Coat in 2 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast for about 35 minutes or until soft.
- When the tomatoes are done roasting, add them to a large pot along with the remainder of the ingredients (garlic, chicken broth, JOI nut base, Italian seasoning, parsley, red pepper flakes, basil, salt and pepper.
- Bring the soup to a boil and then use the immersion blender (or other high-powered blender) to blend the soup until smooth.
- Bring the soup back to a boil and let it simmer for about 10 minutes so it thickens.
- Serve and enjoy!
Notes
- Blending: I use an immersion blender, but if you do not have one, you can use any high-powered blender, just be sure to leave the lid slightly open so that the steam can escape.
- Making it thicker: If for some reason the soup does not thicken, sometimes I will add a slurry of 1 teaspoon arrowroot powder and 1 teaspoon of water to the soup and let it simmer.
Nutrition
Calories: 153kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 2157mgPotassium: 852mgFiber: 4gSugar: 10gVitamin A: 2500IUVitamin C: 55mgCalcium: 66mgIron: 2mg
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