Classic Dairy-Free Cream of Tomato and Basil Soup

Name: Classic Dairy-Free Cream of Tomato and Basil Soup
Total time: 45
Yield: 5
Ingredients: 2 tablespoons coconut oil; 1 yellow onion, finely chopped; 3 tablespoons tomato paste; 2 cloves garlic, crushed; 1 tablespoon gluten-free all purpose baking flour; 3 cups vegetable broth; 1 (15 ounce) can crushed tomatoes; 2 tablespoons chopped fresh basil; 1 tablespoon fresh lemon juice; 1 tablespoon pure maple syrup; 1 bay leaf; 1 (13.5 ounce) can coconut milk; sea salt to taste; fresh basil for garnish

Recipe by Only Gluten Free Recipes from allrecipes.com

Lunch 45 Mins.

Ingredients

5 servings

•

2 tablespoons coconut oil
•

1 yellow onion, finely chopped
•

3 tablespoons tomato paste
•

2 cloves garlic, crushed
•

1 tablespoon gluten-free all purpose baking flour
•

3 cups vegetable broth
•

1 (15 ounce) can crushed tomatoes

•

2 tablespoons chopped fresh basil
•

1 tablespoon fresh lemon juice
•

1 tablespoon pure maple syrup
•

1 bay leaf
•

1 (13.5 ounce) can coconut milk
•

sea salt to taste
•

fresh basil for garnish

Instructions

Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.