Creamy Creamless Tomato Soup
Creamy Creamless Tomato Soup might be just the soup you are searching for. This gluten free recipe serves 6 and costs $1.2 per serving. One portion of this dish contains around 5g of protein, 14g of fat, and a total of 185 calories. 92 people found this recipe to be delicious and satisfying. It is perfect for Autumn. A mixture of fresh basil, salt, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Sugar Free Mom. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Similar recipes include Vegan Creamless Creamy Asparagus Soup, Creamless Creamy Carrot Soup With Herbs, and Fabio's Creamless Creamy Squash Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1½ cups unsweetened vanilla almond milk
1 avocado, peeled and chopped
2 (14.5 ounce) cans diced tomatoes
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 cloves garlic, minced
2 tablespoons olive oil
½ cup chopped onion
¼ teaspoon pepper
½ teaspoon salt
Optional: ½ cup shredded Monterrey Jack, Colby or cheddar cheese
½ cup V8 tomato juice, low sodium
2 tablespoons tomato paste
2 cups low sodium chicken or vegetable broth
Equipment:
dutch oven
immersion blender
kitchen towels
blender
Cooking instruction summary:
In a large Dutch oven or heavy pot, heat oil and add onions.Cook onions 10 minutes or until tender, add garlic, cook 1 minute.Pour in diced tomatoes with their juice, tomato paste, V8 juice and chicken broth.Bring to a boil then simmer uncovered for 30 minutes.Add in avocado.Work in batches in your blender with one corner lifted to allow steam to escape, cover with a clean dish towel or use an immersion blender to puree soup to your liking.Add in almond milk, fresh herbs and salt and pepper. Taste and adjust seasoning as needed.Add in optional cheese before serving.Top with more fresh herbs if desired.
Step by step:
1. In a large Dutch oven or heavy pot, heat oil and add onions.Cook onions 10 minutes or until tender, add garlic, cook 1 minute.
2. Pour in diced tomatoes with their juice, tomato paste, V8 juice and chicken broth.Bring to a boil then simmer uncovered for 30 minutes.
3. Add in avocado.Work in batches in your blender with one corner lifted to allow steam to escape, cover with a clean dish towel or use an immersion blender to puree soup to your liking.
4. Add in almond milk, fresh herbs and salt and pepper. Taste and adjust seasoning as needed.
5. Add in optional cheese before serving.Top with more fresh herbs if desired.
Nutrition Information:
covered percent of daily need
