Creamy Dairy Free Tomato Basil Soup

10 40 152
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Creamy Dairy Free Tomato Basil Soup
Health Rating


2 tbsp Extra virgin olive oil
1 small Yellow onion (finely diced)
2 clove(s) Garlic (minced)
1 pinch Himalayan sea salt
1 dash Black pepper
2 can (15oz) Whole tomato, canned (with juices)
1 can (28oz) Tomatoes, canned, stewed (with juices)
1/2 cup Basil, fresh (chopped)
1/4 cup Balsamic vinegar
1/3 cup Coconut milk


In a large pot, heat 1 tbsp olive oil over medium-high heat. Add onion and garlic and cook until soft, 4 minutes. Season with salt and pepper.

Add tomatoes and juices, gently crushing whole tomatoes with a wooden spoon. Add 2 cups water, ¼ cup basil, bring to boil.

Reduce heat to low and simmer, partially covered, until thickened slightly, 20 minutes. Stir in balsamic vinegar, remaining ¼ cup basil, and season with salt and pepper.

If using an immersion blender, puree soup in pot. (Or, carefully transfer about half of soup into blender. Press down firmly on lid and pulse mixture several times, gradually increasing speed to high. Puree until smooth, then transfer to clean pot. Puree remaining tomato mixture and transfer to new pot. Stir in coconut milk, over medium heat, and bring o simmer. Remove from heat and cover with lid.

Ladle soup in bowls, drizzle with a bit of coconut milk, and garnish with basil leaves.

Nutrition Facts

Per Portion

Calories 152
Calories from fat 71
Calories from saturated fat 29.0
Total Fat 7.9 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 506 mg
Potassium 609 mg
Total Carbohydrate 17.3 g
Dietary Fiber 2.8 g
Sugars 10.0 g
Protein 2.9 g

Dietary servings

Per Portion

Vegetables 2.2

Energy sources

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