Gluten-Free Creamy Tomato Basil Soup with Garlic Croutons

Nutriscore Rating: 77/100

Indulge in a warm, comforting bowl of **Gluten-Free Creamy Tomato Basil Soup with Garlic Croutons**, a dairy-free twist on a classic favorite. This wholesome soup combines the robust flavors of vine-ripened tomatoes, aromatic garlic, and fresh basil, balanced perfectly with the richness of creamy coconut milk. Quick to prepare with minimal ingredients, it’s both nourishing and satisfying. The highlight? The crunchy, herb-infused garlic croutons made from gluten-free baguette, adding the perfect texture to every spoonful. Ready in just 45 minutes, this recipe is ideal for cozy dinners, meal prep, or when you’re craving a heartwarming dish. Dairy-free, gluten-free, and bursting with flavor, this soup is a must-try for every season.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 3 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 56 ounces Canned whole tomatoes with juice
• 2 cups Vegetable broth
• 0.5 cup Fresh basil leaves, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Coconut milk
• 1 medium Gluten-free baguette, cubed
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Salt

📝 Instructions

14 steps

1. Heat 3 tablespoons of olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

3. Add minced garlic and cook for another 1 minute, until fragrant.

4. Pour in the canned whole tomatoes with their juice and the vegetable broth.

5. Add chopped fresh basil, salt, and black pepper to the pot.

6. Bring the mixture to a simmer and cook for 15 minutes, allowing flavors to meld.

7. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, being careful of the hot liquid.

8. Return the soup to the pot and stir in the coconut milk to give it a creamy consistency.

9. Adjust seasoning with more salt and pepper if necessary, and keep warm on low heat while making croutons.

10. Preheat your oven to 375°F (190°C) for the croutons.

11. In a bowl, toss the cubed gluten-free baguette with 2 tablespoons of olive oil, garlic powder, dried oregano, and 0.25 teaspoon of salt.

12. Spread the seasoned bread cubes on a baking sheet in a single layer.

13. Bake in the oven for 8-10 minutes or until golden brown and crispy, shaking once halfway through for even browning.

14. Serve the soup hot, garnished with garlic croutons, and enjoy.

Nutrition Facts

1 serving (2685.2g)

Calories		1482
% Daily Value*
Total Fat		79.1 g	101%
	Saturated Fat	12.2 g	61%
	Polyunsaturated Fat	8.1 g
Cholesterol		0 mg	0%
Sodium		6258 mg	272%
Total Carbohydrate		174.7 g	64%
	Dietary Fiber	32.4 g	116%
	Total Sugars	90.7 g
Protein		27.8 g	56%
Vitamin D		0.0 mcg	0%
Calcium		539 mg	41%
Iron		18.9 mg	105%
Potassium		4262 mg	91%

*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.

Source of Calories

Fat: 711 cal (46.8%%)

Protein: 111 cal (7.3%%)

Carbs: 698 cal (45.9%%)