This cozy soup combines ripe tomatoes and fresh basil for a comforting, dairy-free treat that's perfect any time of year. It's simple to make and full of rich, creamy flavor without using any cream or milk.
Start by heating some coconut oil in a pot over medium-high heat. Once it’s hot, add the chopped onion and cook until it softens, about 5 minutes. Stir in the tomato paste and garlic, cooking for another couple of minutes until the garlic smells amazing.
Sprinkle the flour over the onion mixture and stir it in well. Then pour in the vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and add a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently for about 20 minutes, until the tomatoes have completely softened.
Turn off the heat and fish out the bay leaf. Carefully transfer the soup to a blender and pulse a few times to get things moving before blending it all into a smooth puree. Pour the soup back into the pot and warm it over low heat.
Finally, stir in the coconut milk until the soup is creamy and evenly mixed. Heat it through, season with sea salt to taste, and finish with a few fresh basil leaves on top. Enjoy!
- Use ripe, fresh tomatoes or good-quality canned tomatoes for the best flavor.
- Simmer the soup gently to allow the flavors to meld without burning the tomatoes.
- Blend the soup while still warm for a smooth, velvety texture.
This soup is rich and comforting without using any dairy, making it perfect for those with lactose intolerance or anyone seeking a lighter meal. The fresh basil adds a bright, aromatic touch that balances the creamy tomato base beautifully.
Serve this soup warm with a crusty bread or garlic toast. A drizzle of olive oil or a sprinkle of toasted pine nuts on top adds extra richness and crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the soup from separating. It also freezes well for up to 2 months.
