Creamy dairy-free Tomato Soup
Ok. This flu that’s been going around our house can get lost anytime now.
It’s early this year and I’m hoping that means I can finally get a Halloween picture of my kids where they don’t have glassy eyes and red noses, since most years the three of us seem to get sick the day before trick-or-treat festivities.
On a positive note the flu means lots of snuggles, a reason to skip our normally hectic sports filled weeknight schedule and of course soup….the best way to get some nutrients into those sick little bodies.
This dairy free/vegan tomato soup is total comfort food for adults and kids alike and is a great way to get some extra vitamin C in since tomatoes are a great source of it!
1 tablespoon olive oil (I used #yeg#evoolution garlic)
1 medium onion, chopped
2 cloves minced garlic
Tablespoon dried basil
Salt/Pepper to taste
Tablespoon Italian seasoning
1 ½ pounds ripe tomatoes, diced
3 tablespoons tomato paste
1 ½ cups water
1 can coconut milk (full fat)
Heat the olive oil in a large saucepan until shimmering over medium heat. Add the onion and garlic and cook until soft. Add the bay leaves and Italian seasoning and cook another minute.
Add the tomatoes, tomato paste and water. Bring to a boil stirring occasionally.
Reduce heat and simmer covered until the vegetables are tender, about 20 minutes. Stir in the salt and pepper. Allow mixture to cool slightly.
Working in batches blend the mixture in a blender until smooth. Strain the soup through a fine mesh strainer to remove the tomato skins and seeds (optional. I actually don’t mind the skin and seeds but my kids prefer soup without them). Return strained mixture to saucepan and add coconut milk. Stir until combined and heat for a few more minutes.