Creamy Tomato Basil Soup
2013-10-26- Cuisine: American, Southwestern
- Course: Dinner, Lunch
- Yield : 4-5 cups
- Servings : 4
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
A simple revamp on a classic dish that’s easy to make in bulk and oh so tasty! You can’t go wrong with a cup of soup and some hearty bread for dipping. Feel free to use this as a base and add in mixed veggies, beans and/or quinoa or lentils to take it a step further.
For more recipes from Margaret, check out The Plant Philosophy!
Ingredients
- 6 Medium Tomatoes (quartered)
- 1/2 cup Fresh Basil
- 1 1/2-2 cups Water (or veggie broth)
- 1/2 large Yellow Onion (diced)
- 3 Carrots (peeled & chopped)
- 1 Yellow Bell Pepper (chopped)
- 1/8 cup Non-dairy Milk
- 4 oz. Non-dairy Cream (cream cheese, optional)
- 2 Garlic Cloves (minced)
- 1/2 tbsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Smoked Paprika (cracked)
- 1/4 tsp Crushed Red Pepper Flakes (optional)
- 1-2 tbsp Earth Balance (non-dairy butter or oil)
Method
Step 1
In a large pot sweat your onions with your non-dairy butter (or oil) and carrots for 15-20 minutes on a medium heat, string frequently to avoid burning or browning.
Step 2
Add in your garlic, diced tomatoes, bell pepper and basil along with your seasonings and water (or stock). Stir till evenly combined. Let everything cook for another 15-20 minutes, or until the tomatoes begin to crack and mush up.
Step 3
Add in your non-dairy milk and cream. Then, using a blender, food processor or a handy dandy hand-held blender. Puree soup till smooth, in batches if needed. Taste and adjust seasonings if desired and simmer for 5 minutes.
Step 4
Serve hot with a non-dairy grilled cheese sandwich or a hearty bread for dipping, enjoy!
Average Member Rating
(5 / 5)
17 people rated this recipe
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