Gluten-Free Tomato Soup (Dairy-Free Option)
This creamy gluten-free tomato soup is everything I want tomato soup to be! Rich, flavourful, comforting and so easy to make!
Ingredients
- 4 tablespoon butter
- 1 medium-sized yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 32 oz plum or crushed canned tomatoes (two 16-oz, 450g cans)
- 2 cups vegetable broth
- ½ cup cooking cream
- 1 tablespoon sugar, or added to taste
- ½ teaspoon black pepper, or added to taste
- ¼ cup chopped fresh basil
Instructions
- Heat Dutch oven or a soup pot over medium heat. Add butter then add chopped onions and sauté for 8 to 10 minutes or until he onions are soft and translucent. Add minced garlic and sauté 1 minute until fragrant.
- Add plum tomatoes or (crushed tomatoes with their juice), veggie broth, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
- Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender you can use a food processor or a normal blender, just make sure to work with small amounts of soup at a time or let the soup cool down before adding it the blender. Too much hot liquid in your blender may cause the top to blow off while blending.
- When everything is blended add the cooking cream and stir to combine. Serve with fresh basil and parmesan cheese.
Nutrition
Serving: 1servingCalories: 273kcalCarbohydrates: 18gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 64mgSodium: 424mgPotassium: 512mgFiber: 3gSugar: 11gVitamin A: 1134IUVitamin C: 24mgCalcium: 106mgIron: 2mg