Recently, a neighbor bestowed a box of tomatoes upon us as a gift. We live in a warmer part of the country, so tomatoes are already ripening here. However, there may well be snow in the ground in your region. The weather is crazy and quite varied at this time of year!
Whatever the temperature, you’re going to love this tasty, vegan, gluten-free cream of tomato soup. It’s made with very few ingredients and is a cinch to prepare. The soup warms your belly and fills you up, so you’ll feel satisfied after only one bowl!
1 tablespoon olive oil (for frying)
1 diced red onion
3-4 garlic cloves, minced
2 pounds diced, fresh tomatoes (about 6-7 medium tomatoes)
1/2 cup vegetable broth (check label, make sure there’s no gluten)
1 teaspoon ground paprika
sea salt and cracked black pepper to taste
1/3 coconut milk (or other plant-based milk — we used a combination almond/coconut milk)
chopped fresh basil leaves
homemade gluten-free croutons
additional drizzle of coconut milk for the top
Fry the garlic and onions in a large saucepan for about 3-5 minutes until they begin to soften and turn brown. Slowly add the tomatoes and vegetable broth.
Simmer the tomatoes and stir occasionally until they begin to soften. You can hasten the process by gently mashing the tomatoes against the side of the pan with a large spoon. The whole process should take about 8-10 minutes, give or take.
Add the paprika and a couple dashes of sea salt and ground pepper. Stir in spices and allow the mixture to simmer for a couple more minutes. Remove the pan from the heat.
Pour the tomato mixture into a blender or food processor and combine until smooth. You may have to do a couple of batches. Pour contents into a large bowl and add the plant milk. Stir it into the mixture and admire the creamy swirl. You can add an additional drizzle to the surface for dramatic effect.
Garnish liberally with your favorite toppings. Fresh basil leaves are our personal favorite, as are handmade gluten-free croutons. Feel free to get creative. Pour the soup into individual bowls and dig right in! Makes four hearty helpings, and you won’t mind going back for seconds.
This soup will keep well in your refrigerator for 3-4 days, and frozen for much longer than that. You’ll love this robust and nourishing soup and will want to make it again and again. Stay warm and safe!
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