Creamy Tomato Basil Soup (no cream)
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.
- Prep Time: 5 min.
- Cook Time: 30 min.
- Total Time: 35 min.
- Yield: 6 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.)
- Add basil, and cook for another 2 minutes.
- Add carrots, tomatoes, pesto, and salt. Bring to a boil, and reduce heat to simmer for 15 minutes.
- Add the coconut milk and sugar, and simmer for another 2 – 3 minutes.
- 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.
