A simple revamp on a classic dish that’s easy to make in bulk and oh so tasty! You can’t go wrong with a cup of soup and some hearty bread for dipping. Feel free to use this as a base and add in mixed veggies, beans and/or quinoa or lentils to take it a step further.
Creamy Tomato Basil Soup Revamped
Prep
Cook
Total
Ingredients
- 6 Medium Tomatoes, quartered
- 1/2 cup Fresh Basil, diced
- 1 1/2-2 cups Water, or vegetable broth/stock
- 1/2 large Yellow Onion, diced
- 3 Carrots, peeled & chopped
- 1 Yellow Bell Pepper, chopped
- 1/8 cup Non-dairy Milk, unsweetened
- 4 oz. Non-dairy Cream Cheese, or cashews soaked overnight
- 2 Garlic Cloves, minced
- 1/2 tbsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Smoked Paprika
- 1/4 tsp Crushed Red Pepper Flakes, optional
- 1-2 tbsp Olive Oil
Instructions
- In a large pot sweat your onions with your oil and carrots for 15 minutes on a medium heat, stirring frequently to avoid burning or browning.
- Add in your garlic, diced tomatoes, bell pepper and basil along with your seasonings and water (or stock). Stir till evenly combined.
- Let everything cook for another 15-20 minutes, or until the tomatoes begin to break apart.
- Add in your non-dairy milk and cream. Then, using a blender, food processor or a handy dandy emersion blender - puree soup until smooth, in batches if needed.
- Taste and adjust seasonings if desired and simmer for 5 minutes over low heat.
- Serve hot with a non-dairy grilled cheese sandwich or a crusty bread for dipping.
Courses Entree
Cuisine Gluten-free, Vegan, Kid-friendly, Dairy-free
Loved your revamp on this soup!!! I tried it this weekend and it was fabulous!
Yay, so happy you enjoyed it! 😀 This is my absolute favorite to make in bulk and use for sauce too!
Yum! This is looks really good, I can’t wait to try it! Thanks!
Yay, thank you! Hope you enjoy! 😀
How long do you think this lasts in the fridge, since there’s no dairy in it?
Great, and easy to make!
It actually gets even better with time, I usually make this and keep it in a quart mason jar with a metal band lid for about 3-4 days before using it. In total it could honestly last 2-3 weeks.
SO far it smells amazing.. I haven’t tried it yet but it’s making my house smell so good. I made a few substitutions though because I’m trying do do your $25/week meal plan slightly. I did the water instead of broth as suggested, I added 2 stalks of celery chopped to the onions and carrots. Left out the milk and cream cheese. Used dried basil and a can of crushed tomatoes. (The tomatoes at the store were way too expensive and these were on sale for $1.25/ large can. I’m going to save some for the sauce over some zucchini noodles and bean balls and then the rest is going to have some chopped mushrooms and corn that was leftover from another dish I’m making added to it.
I’m loving your blog =D
^delicious by the way after i tasted it
Yay! So pleased to hear that, thanks for letting me know <3
Great substitutions! I love when people use my recipes as a guide and make it work better for their lifestyle. Can’t wait to hear what you think of it, when ingredients are on sale it can be a great meal to prep ahead on a budget.
This was a success tonight. My family loved it!
I’m so happy to hear that, thank you for the positive feedback!