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Classic Dairy-Free Cream of Tomato and Basil Soup

This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people

Equipment

  • 1 Large Stockpot Preferably a heavy-bottomed one for even heat distribution.
  • 1 High-Speed Blender Essential for achieving a silky-smooth texture.
  • 1 Wooden Spoon or Spatula For sautéing and stirring.
  • 1 Chef's Knife and Cutting Board For preparing fresh ingredients.

Ingredients
  

Main

  • 2 tablespoons coconut oil
  • 1 yellow onion finely chopped
  • 3 tablespoons tomato paste
  • 2 cloves garlic crushed
  • 1 tablespoon gluten-free all purpose baking flour
  • 3 cups vegetable broth
  • 1 15 ounce can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 bay leaf
  • 1 13.5 ounce can coconut milk
  • sea salt to taste
  • fresh basil for garnish

Instructions
 

  • Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
  • Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
  • Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
  • Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

Notes

For a truly rich and velvety texture, opt for full-fat coconut milk; the lighter versions will yield a thinner soup. Ensure the flour is cooked out properly after sprinkling it in, about one minute of stirring, to prevent a raw taste. The lemon juice and maple syrup are crucial for balancing the acidity of the tomatoes and adding depth, so taste and adjust these elements at the end if necessary. When blending, always start on low speed and gradually increase to high to prevent splashing and ensure a smooth purée. A final drizzle of extra virgin olive oil before serving can add a lovely aromatic finish.