• heidisullivan725

Day 5

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



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