Description
This creamy gluten free tomato soup is rich, flavorful, and perfect for cozy days. Made with clean ingredients and no flour.
Ingredients
2 tbsp olive oil or unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
1 can (28 oz) San Marzano tomatoes (or 6–7 fresh Roma tomatoes, peeled)
2 cups gluten free vegetable broth
1 tsp sea salt
½ tsp black pepper
1 tsp dried basil or 6 fresh leaves
½ cup full-fat coconut milk or oat milk
1 tbsp balsamic vinegar or lemon juice
Instructions
1. Heat olive oil in a large pot. Sauté onion and carrots 6–8 min.
2. Add garlic and stir until fragrant.
3. Add tomatoes, broth, salt, pepper, and basil. Simmer for 25–30 min.
4. Blend until smooth. Return to pot.
5. Stir in coconut milk and balsamic vinegar. Simmer 5 min.
6. Taste, adjust seasoning, and serve hot.
Notes
Use carrots to naturally thicken the soup.
San Marzano tomatoes deliver the best flavor.
Add red pepper flakes for a touch of heat.
Store in fridge up to 5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American