Dairy-free Tomato Basil Soup (dairy-free and gluten-free)

I love soup year round, but especially in the colder months. It’s so comforting and it’s so easy to make a large batch and reheat it throughout the week. Tomato basil soup is one of the ultimate comfort foods and is something I never get sick of. This version is dairy-free and can easily be made vegan if you substitute chicken stock for vegetable stock. This soup is super easy to make and so full of flavor. This recipe serves 3-4, but I would suggest doubling it so you can have leftovers or freeze it for when you want something easy later on.

Ingredients:

2 tbsp olive oil

1 large yellow onion, thinly sliced

1 tsp sea salt, plus more to taste

1 tsp black pepper, plus more to taste

5 garlic cloves, minced

1 can tomato paste (6 ounces)

1 cup fresh basil leaves

1 can whole tomatoes with juice (28 ounces)

3 cups chicken stock (sub vegetable stock for vegan version)

Directions:

1. Heat olive oil in large, deep pan. Add in onion and sea salt and sauté until onion becomes fragrant and translucent.

2. Add in black pepper and minced garlic cloves. Sauté for 2-3 minutes.

3. Add tomato paste and fresh basil and sauté for another few minutes, stirring the whole time.

4. Add the whole tomatoes and chicken stock and stir until mixture is combined. Bring to a boil and turn down and let simmer for 20-25 minutes.

5. Blend the soup in the pan using a immersion blender or transfer the soup to a blender and blend until smooth. Enjoy!

With love,

Ashley