Creamy Tomato Pesto Soup
Creamy Tomato Basil Soup - The creamiest, richest soup you have ever had that’s dairy-free!
During the colder months, my mother would make homemade creamy tomato soup with grilled cheese. I’m not much of a soup person, but it was MY FAVORITE! Ever since then, I still drool dream about it to this day! What takes her soup above the rest is love (obviously), fresh herbs, and heavy cream. Well since heavy cream is a no go for this gut, I made a few changes to the recipe.
It’s a very simple recipe, actually. If you are crunched for time and need to have soup asap, (because, don’t we all?) then you will only need five ingredients to make this soup. But, if you really want to make your mom’s old recipe jealous, whip up a quick pesto drizzle as a garnish. Dipping your dairy-free/gluten-free grilled cheese in that winning combination will not disappoint your taste buds, trust me.
For this recipe, if you are wanting a smooth, “bisque” texture, I would recommend getting a blender or immersion blender. Now, onto the recipe!
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Creamy Tomato Basil Soup - The creamiest, richest soup you have ever had that’s dairy-free!
Makes 4-6 servings
Ingredients:
1 white onion (sliced)
4 cloves garlic (smashed)
1 Tbsp grass fed butter (or ghee, coconut oil)
5-8 sprigs fresh oregano (strip leaves from the stem)
1 can (28 oz) fire roasted organic crushed tomatoes
1 can lite coconut milk unsweetened
Pesto drizzle
1 bunch (.75 oz package) fresh basil
¼ cup oil
4 cloves garlic
1 Tbsp feta (or DF cheese)
Directions:
In a large skillet, melt butter over medium heat. Add onions and garlic and saute until translucent. Add can of tomatoes, oregano, and season with salt and pepper. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until slightly thickened.
To make the pesto drizzle, add basil, garlic, and feta to a processor. While the processor is on low, pour the oil through the feed tube gradually. Scrape down the sides and add more oil if necessary. Season to taste with salt and pepper and transfer to a small bowl. If you do not have a processor, finely chop ingredients and combine in a small bowl.
Transfer tomato mixture to a blender and process until smooth (remember, mixture is hot!). Alternatively, use an immersion blender, process until smooth.
With soup over low heat, add coconut milk. Season to taste with sea salt, pepper, and optional red pepper flakes.
When ready to serve, drizzle pesto and/or additional coconut milk and serve!
Notes:
I love using this brand for organic canned tomatoes.
