Hunter's Style Gnocchi Soup
◷ 52 min
LunchReader rated
Traditional Dairy-Free Tomato Basil Soup
This cozy tomato basil soup is perfect for a comforting meal without any dairy. Packed with fresh flavors and simple ingredients, it’s a delicious way to warm up on a chilly day.
◷45 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut onions and garlic
Start by heating the coconut oil in a pot over medium-high heat. Once it's hot, add the chopped onion and cook it until it softens, which usually takes about 5 minutes. Next, stir in the tomato paste and garlic, cooking for another couple of minutes until the garlic smells amazing.
2
Add liquids and simmer
Sprinkle the flour over the onion mixture and give it a good stir to combine everything. Then, pour in the vegetable broth along with the crushed tomatoes, chopped basil, lemon juice, maple syrup, and toss in a bay leaf. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for about 20 minutes, until the tomatoes have completely softened.
3
Blend the Soup
When the soup is ready, turn off the heat and fish out the bay leaf. Carefully transfer the soup to a blender. Start by pulsing a few times to get things moving, then blend until smooth. Pour the pureed soup back into the pot and warm it over medium-low heat.
4
Add Coconut Milk
Finally, stir in the coconut milk until the soup looks creamy and well mixed. Heat it through, season with sea salt to taste, and serve with a few fresh basil leaves on top for a nice touch.
Why You’ll Love This Recipe
This soup is fresh, flavorful, and comforting without any dairy. It highlights the natural sweetness of ripe tomatoes combined with fragrant basil. Perfect for anyone looking for a light yet satisfying meal that is easy to make.
Serving Suggestions
Serve warm with crusty bread or a side salad for a complete meal. A drizzle of good olive oil or a sprinkle of toasted pine nuts can add extra richness and texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the fresh flavors. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
