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Creamy Homemade Tomato Basil Soup by Vi

Orange Icon  Creamy Homemade Tomato Basil Soup by Vi

Orange Icon  Creamy Homemade Tomato Basil Soup by Vi

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Submitted by: Chanel

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 4

The comfort food we all know and love -and its an easy way to get your veggies. Basil adds additional warm, sweet flavors that enhance this dish. To make this a vegetarian dish, use vegetable broth instead of the chicken broth and omit the milk. It will still be a delicious, tasty soup. I used Muir Glen Organic Fire Roasted Tomatoes (5 gr. Carbs, 0 gr. Fat, <5 gr. Protein per can). This gives added flavor and is in a BPA-free can. For a creamier soup (if you have a Fat allowance) use half & half instead of milk

  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 3 can tomatoes, diced, canned, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 c. onion, yellow, organic
  • 1 carrot, fresh, organic
  • 1 stlk. celery stalk, fresh, organic
  • 3 clove garlic, fresh, organic
  • 1 tbs. tomato paste, organic
  • 1 tbs. sea salt, unrefined and pure
  • 1 tsp. black pepper, ground, organic
  • 1 pinch red pepper flakes, crushed, organic
  • 1 1/2 c. broth, vegetable, organic
  • 1/4 c. basil, fresh, organic
  • 1/2 c. milk, full-fat, raw, grass-fed or pastured cows, organic

In a large saucepan over medium heat add the oils. Add the diced onion, carrot, garlic and celery. Cook for about 10 minutes until the vegetables start to soften. Add the tomatoes (each can = 14 ounces), tomato paste, salt, pepper, basil, and broth/stock. Bring to a simmer, and cook until vegetables are very tender, about 15 to 20 minutes.
Transfer the soup to a blender or food processor and puree until smooth. If using a blender do not overfill - blend half at a time. Pour the soup back into the pan, then stir in the milk or half & half and warm over medium heat. Serve hot, garnished with a basil leaf. Or allow to cool and freeze in one-cup servings.