Creamy Tomato Basil Soup

Being dairy-free doesn't have to involve longing looks out the window into the rainy day wishing you could sip a creamy, dreamy soup. I use almond milk instead of heavy cream. The combination of tomatoes and stock is a personal favorite when making any tomato soup. I like to use chicken bone broth, but vegetable stock would be absolute perfection if you're vegan.

If you make this soup and love it, be sure to share the love and tag me on Instagram @theglowblueprint. Find this on Pinterest along with other delicious plant-based recipes.

Makes 6-8 servings

Ingredients

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp pepper

1/4 tsp thyme

4 cups stock (chicken or vegetable)

4 cups tomatoes and their juice, canned or fresh and roasted*

1 cup loosely packed fresh basil, minced

1 cup almond milk

Directions

In a large dutch oven or pot, heat olive oil over medium heat. Add diced onions and saute until soft and translucent, about 5-10 minutes. Add minced garlic, salt, pepper, and thyme and saute another minute. Pour in stock and tomatoes and stir. Add basil. Bring to a boil and then reduce heat to simmer for 30 minutes with the lid off.

Use a handheld immersion blender to puree the soup until smooth, or you can blend in batches in your blender. Stir in the almond milk. Taste and adjust for salt in needed. Serve and enjoy!

*Halve 4 cups of roma tomatoes, spread on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast in the oven at 375 degrees for 30-45 minutes. When cool enough, remove skins and set aside until ready to use.

If you make this recipe and love it, I want to know! Share a photo of your creation on Instagram and tag me @theglowblueprint!