Dairy-Free Creamy Tomato Basil Soup with Garlic Croutons
Indulge in the comforting flavors of this Dairy-Free Creamy Tomato Basil Soup with Garlic Croutons, a wholesome masterpiece perfect for cozy evenings or elegant gatherings. This velvety soup combines simmered canned tomatoes, aromatic garlic, and vibrant fresh basil blended with creamy coconut milk to deliver a luscious, dairy-free twist on the classic recipe. Its rich flavor is complemented by crispy, golden garlic croutons seasoned with Italian herbs, adding a delightful crunch to every spoonful. Ready in just 45 minutes, this easy-to-make soup is both gluten-optional and plant-based, making it ideal for diverse dietary preferences. Serve it as a warming entrée or pair it with a fresh side salad for a satisfying meal that celebrates bold, fresh flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 28 ounces canned whole tomatoes
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 cup fresh basil leaves
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 bread slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned tomatoes and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
Once simmered, carefully transfer the soup to a blender. Add the coconut milk and fresh basil leaves.
Blend the mixture until smooth and creamy. Season with salt and pepper to taste.
Return the blended soup to the pot and reheat over low heat if necessary.
For the garlic croutons, preheat the oven to 375°F (190°C).
Cut the bread slices into 1-inch cubes and place them on a baking sheet.
Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder and Italian seasoning.
Toss the bread cubes to coat them evenly and spread them in a single layer.
Bake for 10 minutes or until the croutons are golden brown and crispy.
Ladle the soup into bowls and garnish with a handful of garlic croutons.
Serve immediately and enjoy your dairy-free creamy tomato basil soup with garlic croutons.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 59.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3037 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
