Creamy Tomato Basil Soup (Vegan, Gluten-Free, Nut-Free)

10 min

45 min

55 min

Display units in Metric

Serves Change

Yields 1.5 cups each originally 1.5 cups each

4	cups	canned, whole, crushed tomatoes or peeled, cored fresh tomatoes
4	cup	unsalted tomato juice
16-20		fresh basil leaves chopped, plus additional for garnish
1	tsp	lemon zest (or from half a lemon)
1	cup	full fat coconut milk
¹⁄₂	cup	vegan butter
¹⁄₂	tsp	cracked black pepper
³⁄₄	tsp	salt, or to taste
1		lemon juice from - (or more if desired)

Combine tomatoes and juice in a pot.

Simmer for 30 minutes over medium heat to reduce.

Cool slightly, then pour into blender or food processor. (May have to do it in batches). Or use a hand held blender in the pot.

Add basil and lemon zest and blend/puree until smooth.

Return soup to pot.

Add vegan butter, coconut milk, salt and pepper.

Simmer for another 10-15 minutes.

Stir in lemon juice last 5 minutes.

Garnish with basil if desired and serve.

Serve with toasted gluten-free bread or crusty sourdough bread for dipping and a green salad.

Combine tomatoes and juice in a pot.
Simmer for 30 minutes over medium heat to reduce.
Cool slightly, then pour into blender or food processor. (May have to do it in batches). Or use a hand held blender in the pot.
Add basil and lemon zest and blend/puree until smooth.
Return soup to pot.
Add vegan butter, coconut milk, salt and pepper.
Simmer for another 10-15 minutes.
Stir in lemon juice last 5 minutes.
Garnish with basil if desired and serve.
Serve with toasted gluten-free bread or crusty sourdough bread for dipping and a green salad.

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