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Creamy Fresh Basil Tomato Soup (Gluten Free, Dairy Free)

Here's how you make Creamy Fresh Basil Tomato Soup (Gluten Free, Dairy Free)
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  • Servings: 5
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 4 large red ripe tomatoes, sliced in half then seeded and quartered (or one 28 oz can whole tomatoes, undrained)
  • 4 cups V-8 tomato juice
  • 1 1/2 teaspoons garlic powder
  • 1/4 cup chopped yellow onion
  • 1/2 cup firmly-packed fresh basil leaves (can use more)
  • 4 ounces (1/2 cup) Tofutti cream cheese, very soft
  • 1 cup coconut milk or almond milk
  • 1 teaspoon hot sauce, or to taste
  • Seasoned salt and fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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