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–+ servings

Ridiculously Quick and Easy Tomato Basil Soup

This tomato soup has simple ingredients and requires almost no effort. It's naturally gluten free and dairy free.
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Course: lunch, Soup
Cuisine: dairy free, gluten free, whole food
Keyword: dairy free, Dr Stephanies Kitchen, gluten free, healthy soup, tomato soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 220kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large soup pot
  • 1 immersion blender or blender

Ingredients

  • 1 tbsp olive oil sub coconut oil, avocado oil
  • 1 medium sized onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes (796 mL can) I love fire-roasted diced tomatoes but any variety will do
  • 1 can coconut milk (400 mL can) use a premium brand like Cha's or Thai Kitchen
  • 1 cup fresh basil leaves roughly chopped

Instructions

  • In a large soup pot, add 1 tbsp olive oil. Add diced onions and garlic. Saute for 5 minutes or less.
  • Add can of diced tomatoes (undrained). Cook on medium heat for about 10 minutes.
  • Stir in can of coconut milk and basil. Cook for another 5 minutes.
  • Use immersion blender to puree the soup. Alternatively, carefully transfer your soup to a blender and process.
  • Add salt and pepper to taste.

Nutrition

Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18.5g | Saturated Fat: 12g | Sodium: 380mg | Potassium: 600mg | Fiber: 3g | Sugar: 8g