Tomato Basil Soup Recipe
Happy Monday beautiful friends! I am SO excited to share a family favorite recipe here on the blog today. Tomato Basil soup is my FAVORITE type of soup, and I’m excited to share a recipe that I’ve been working on perfecting for a while now. This tomato basil soup recipe is gluten free and dairy free, and does not take a lot of time or ingredients to make! Continue reading for the recipe, plus dinner plan for this week!
Tomato Basil Soup
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small chopped sweet onion
- 3 cloves minced garlic
- 2 28 oz cans crushed tomatoes
- 3 cups chicken broth
Soup Seasonings
- 3/4 cup nutpods original creamer
- 1/3 cup chopped basil (fresh or freeze dried)
- 1 tbsp chopped parsley (fresh or freeze dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano (dried or fresh)
- 1/4 cup white sugar
Instructions
- Heat olive oil in large stock pot or dutch oven over medium heat. Add onion & garlic and sauté until soft & fragrant.
- Add crushed tomatoes and chicken broth, bring mixture just to a boil, then reduce heat and simmer for 20 minutes.
- With an immersion blender, carefully blend soup to desired consistency. If you do not have an immersion blender you will need to let soup cool for about 20 minutes and pour mixture into a traditional blender.
- After blended, return to stove top and add the remaining ingredients. Simmer for at least 20 minutes to let the flavors release.
- Serve with a grilled sandwich, top the soup with grated parmesan or your favorite vegan cheese, and enjoy!
A few recipe notes… I use NUTPODS original creamer in place of traditional “half and half” to make this soup creamy but still dairy free. You can find at most of your local grocery stores, or you can also order online! If you head to their website to order be sure to use my code TINASCHOENFELDT to save on your order!
This recipe is easy to double if you need a big batch. You can also freeze to use ahead of time. I recommend making the recipe as is, but in the last step when you add the nutpods (cream), do not add it yet. Freeze the batch without it, then when you heat it up you can add the cream in then.
The immersion blender is probably the most underrated kitchen tool there is. It makes soup making SO simple! No pouring hot liquids into a separate blender (and creating more dishes to wash). This immersion blender is my favorite. My grandma gave me mine when I first got married and it’s still working just like new (10+ years now).
I hope you enjoy this recipe! Please let me know what you think, and as always I LOVE when you tag me in your creations!
on the menu this week
Monday: basil pesto chicken + jasmine rice *This is a yummy and easy dinner – throw the chicken in the oven and make a side of rice to call it done! I like the Mezzetta brand of jarred pesto, or you can make some of your own if you are adventurous! Can use cauliflower rice to keep it lower carb. (recipe)
Tuesday: lemon + herb spaghetti squash with shrimp * My kids love the “crunchy” spaghetti, and it’s lower carb for a low carb day so winning all around! I’ll pair this “pasta” with a salad and a few bread sticks for the fam. (recipe)
Wednesday: tomato basil soup + grilled cheese * COMFORT food at it’s finest!! This is the star of the week! You can find the recipe in this post above. For myself I will use gluten free bread, and add turkey to my grilled sandwich to boost protein for the meal!
Thursday: crispy tacos + Spanish rice * I love the Siete brand crispy taco shells, and their taco seasoning to create this easy weeknight dinner. (rice recipe here)
Friday: grilled zuchinni salad + venison * Summer is coming, and I LOVE using the grill outside. Friday’s especially are a great day to enjoy dinner prep outdoors. Fixing up this salad as the recipe shows, then adding some grilled venison on top for extra protein. IF you do not like venison, any grilled protein will work! Get creative. 🙂 (recipe)
Have a blessed week my friends!
