This year I canned TONS of tomatoes! While canning I was thinking about how much I missed a good tomato soup, most contain gluten and or dairy, so I haven’t enjoyed a good bowl of soup for a long time. I decided to create my own tomato soup that is both gluten and dairy-free and honestly, I’ve never had a better bowl of tomato soup! This simple, quick recipe has already become a staple in our household and hopefully it will in yours too!
Tomato Basil Soup
1/4 cup ghee
1 tsp. minced garlic
1/4 coconut flour
3 tbsp. fresh basil (or 1/2-1 tsp. dried)
1-2 tbsp sugar (optional)
1 tsp. salt 2 1/2 cup oat milk (zero sugar)
28 ounces chopped tomatoes
2 tbsp. tomato paste
Instructions
In a large pot, melt ghee. Add garlic, cook for 1 minute. Add flour, make sure it is combined well. Add fresh basil, sugar and salt. Continue stirring. Add milk. Cook, while stirring, until thickened. Add tomatoes and tomato paste. Cook for approximately 15 minutes, or until tomatoes are cooked through, then puree with blender.
