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dairy free tomato basil soup
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Dairy-Free Gluten-Free Tomato Soup

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 servings

Ingredients

  • 2 yellow onions
  • 4 garlic clove
  • 2 tbsp olive oil
  • 2 carrots
  • 3 pounds ripe tomatoes
  • 3 to 4 cups vegetable stock
  • 2 tbsp tomato paste
  • 10 basil leaves
  • A pinch of fresh thyme
  • Salt and pepper to taste

Instructions

  • Place olive oil in a saucepan on medium heat. Add chopped onion, garlic, and carrot, and cook until onion is translucent and carrot is soft.
  • Add Roma tomatoes chopped in quarters, tomato paste, and three cups of vegetable stock. Simmer until tomato is soft and easily breaks apart (about 25 to 30 minutes). Vegetable stock will be heavily reduced, so once everything is cooked, add one more cup if you like a less thick soup. You can use vegetable stock or water.
  • Place the cooked vegetables in a high-speed blender, add basil leaves and thyme. Blend until smooth. Add salt and pepper to taste.
  • Serve the soup warm. Garnish with fresh basil leaves, a drizzle of sour cream or yogurt, and a piece of bread (gluten-free if you'd like).

Notes

You can use canned tomatoes, but give them some extra cooking time as canned tomatoes (two large cans) take longer to release the tangy taste. You can accelerate the process by adding one tbsp of brown sugar.
This soup is great for meal planning. You can freeze individual servings, and unthaw them before serving. They’ll last up to three months.
Using ripe tomatoes will impact directly on the taste of the soup.