Classic Tomato Basil Soup Made Dairy-Free

Ingredients 0/14

Step 1

Heat some coconut oil in a pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. Then, mix in the tomato paste and garlic, cooking for another couple of minutes until you can really smell the garlic.

Step 2

Sprinkle the flour over the onion mixture and stir it in well. Pour in the vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and toss in a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently for about 20 minutes, until the tomatoes have completely softened.

Step 3

Once the soup is done simmering, 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 everything moving, then blend until smooth. Pour the pureed soup back into the pot and set it over medium-low heat.

Step 4

Stir in the coconut milk until the soup is nicely combined and warmed through. Taste and add sea salt to your liking. Serve it up with a few fresh basil leaves on top for a little extra flavor and color.