Creamy Fresh Basil Tomato Soup (Gluten Free, Dairy Free)
Recipe: #4259
January 22, 2012
Categories: Cheese, Coconut, Tomato, Onions Potluck, Vegetarian, Fresh Tomatoes, Cream Cheese, more
"Kittencal gave me permission to post my dairy free version of her soup. It's really good. I think I used dried basil (probably 1-2 T)."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (519.8 g)
- Calories 216.6
- Total Fat - 5 g
- Saturated Fat - 2.7 g
- Cholesterol - 24 mg
- Sodium - 684 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 4.2 g
- Sugars - 18.1 g
- Protein - 6.3 g
- Calcium - 189.2 mg
- Iron - 3 mg
- Vitamin C - 83.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring tomatoes, V-8 juice, garlic powder and onion to a boil in a large saucepan; reduce heat and simmer uncovered for about 30 minutes, stirring frequently; cool slightly.
Step 2
Place cooled tomato mixture, basil and cream cheese in a blender or food processor; process until smooth. Or, alternatively, you can use a stick blender right in the pot.
Step 3
Return pureed mixture to saucepan and stir in the coconut milk or almond milk and hot sauce; cook over medium heat until thick (about 5 minutes).
Step 4
Season with salt and pepper to taste.
Tips
No special items needed.
0 Reviews
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