Creamy Tomato Basil Soup (no cream)

Creamy tomato basil soup is something of a comfort food, that goes best with grilled cheese sandwiches, or if you are feeling adventurous, try it with avocado and tomato grilled cheese sandwiches. This no cream tomato basil soup, really hit’s home, and is completely dairy free. You won’t even notice the lack of cream, with this lighter dish. Although this soup is best with roasted tomatoes, if you don’t have time to roast tomatoes, you can easily substitute cans of plum tomatoes for a much faster tomato basil soup without cream.

Why roast your tomatoes for tomato basil soup?

You can create a rich and flavorful soup by roasting the tomato’s. This not only adds a ton of flavor, but also limits the amount of processed ingredients going in the soup, from canned tomatoes. Roasted the tomatoes will take time (aproximately 1 hour), so you will need to plan ahead. I like to have a roasting day, usually on the weekend, where I batch roast the tomatoes. You can then freeze or can the tomatoes, which makes easy access to this flavorful ingredient later. Roasting the tomatoes for this creamy tomato basil soup, is very simple:

1. Preheat oven to 375 degrees.
2. Using roma tomatoes, cut 16 in half and place on a baking sheet lined with parchment paper, cut side should face up.
3. Drizzle olive oil over the tomatoes. You can add flakes of fresh basil, oregano, or thyme if you have it, for even more flavor.
4. Place baking sheet in the oven at 375 degrees for 40 minutes.
5. After 40 minutes, up the temperature to 375 degrees, and bake for another 20 minutes.

Tips for making really tasty soup

• Use sugar – this will balance out the acid introduced from the tomatoes. Try it, and you will be pleasantly surprised.
• Pesto – this really adds some flavor to the soup
• Sauteing the onions and garlic for approximately 10 minutes, the longer the better on a low heat will really add a ton of flavor to the base of the soup.
• An Immersion blender is really helpful, so you don’t have to transfer boiling hot soup to a blender.

Creamy Tomato Basil Soup (no cream)

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This creamy tomato basil without cream soup, will warm your soul, as the nights get colder, and the days get shorter.  Using coconut milk in place of the heavy cream combined with a few other ingredients, makes this no cream tomato basil soup irresistible. 

• Author: Joel
• Prep Time: 5 min.
• Cook Time: 30 min.
• Total Time: 35 min.
• Yield: 6 servings 1x

Ingredients

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• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 1 tsp crushed red pepper
• 2 tbs cup fresh basil (1/4 tbs dried)
• 14.5 oz canned carrots
• 2 x 14.5 oz cans stewed tomatoes or 16 roasted tomatoes (see notes on roasting above)
• 2 tbs pesto
• 1/2 tsp salt
• 1 c. coconut milk
• 1 tbs sugar

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Instructions

1. Combine the onion, garlic and crushed red pepper in a large stock pan with a small amount of olive oil, and saute until onions are translucent (approximately 5 min.)
2. Add basil, and cook for another 2 minutes.
3. Add carrots, tomatoes, pesto, and salt.  Bring to a boil, and reduce heat to simmer for 15 minutes.
4. Add the coconut milk and sugar, and simmer for another 2 – 3 minutes.
5. Blend soup with either a regular or immersion blender.  Serve immediately or freeze for easy access to soup.

Notes

Roasting the tomatoes can really add a lot of flavor to the soup, and leave out a lot of the processed ingredients found in canned tomatoes.

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