Soy-Free Creamy Tomato Basil Soup with Garlic Croutons
Indulge in the comforting flavors of this Soy-Free Creamy Tomato Basil Soup with Garlic Croutons—a velvety, dairy-free twist on a classic favorite. This recipe combines sautéed garden vegetables, sweet basil, and creamy coconut cream to create a luscious, aromatic soup that's both wholesome and deeply satisfying. Topped with golden, garlicky croutons made from day-old bread, it’s a delightful combination of creamy and crunchy textures with every bite. Perfect for weeknight dinners or cozy gatherings, this soup is free of soy and packed with nourishing ingredients, making it ideal for those with dietary restrictions. Ready in just under an hour, it’s a warm, flavor-packed hug in a bowl that will keep you coming back for more.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 1 medium Carrot, chopped
- 1 medium Celery stalk, chopped
- 3 Garlic cloves, minced
- 28 ounces Canned whole tomatoes, with juice
- 2 cups Water
- 2 cups Vegetable broth
- 1 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut cream
- 2 cups Day-old bread, cubed
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
Instructions
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the canned tomatoes with juice, water, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
While the soup is simmering, prepare the croutons. Preheat your oven to 375°F (190°C).
In a bowl, toss the cubed bread with 2 tablespoons of olive oil, garlic powder, and oregano until evenly coated.
Spread the bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes, or until golden brown and crispy. Remove from the oven and set aside.
Once the soup has finished simmering, remove from heat and let it cool slightly.
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth.
Return the puréed soup to the pot, add the chopped basil, salt, black pepper, and coconut cream. Stir to combine and heat through gently.
Ladle the hot soup into bowls and top with a handful of garlic croutons. Serve immediately.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7151 mg | 311% | |
| Total Carbohydrate | 412.6 g | 150% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 127.4 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 4416 mg | 94% | |
*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.
