A basic tomato soup recipe. Creamy but still vegan and gluten-free.
Servings: 4-6
Ingredients
| 1 | onion (diced) |
| 4-5 cloves | garlic (minced) |
| 2 cans | whole tomatoes (no salt added) |
| 2/3 cup | milk (almond or coconut) |
| 1 handful | fresh basil |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | smoked paprika (optional) |
Directions
- Sauté the onion in a medium saucepan until slightly browned.
- Add the garlic and cook another minute or so.
- Add the tomatoes and simmer until soft. You may need to reduce heat to prevent burning.
- Stir in the milk.
- Turn off heat and stir in basil, salt, pepper, and paprika.
- Let the soup cool, then put in blender and blend until smooth.