Sometimes you just crave something warm and comforting. Let's also make it nourishing! This gluten and dairy free soup recipe is just that!
Tomato Basil Soup
1 medium yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves of garlic, grated or finely minced
(2) 28–ounce cans of whole, peeled tomatoes
2 cups of chicken or veggie stock
1/2 cup basil leaves
1/2 cup canned unsweetened coconut milk
In a soup pot over medium heat, add the olive oil and sauté the onions, garlic, salt and pepper until the onions are soft and translucent, about 5-8 minutes.
In a blender, combine the canned tomatoes, basil leaves, sautéed onions and garlic, and stock. Blend over medium low speed until combined, about 1 minute.
Pour the soup from the blender back into the soup pot. Add the coconut milk. Warm over medium heat for 5 minutes. Taste for salt and pepper and add more if desired.
Serve warm topped with fresh basil leaves.
Recipe from tasteslovely.com