Everyone loves Tomato Basil Soup. This is a great one to throw together with mainly pantry staples. The only fresh ingredients you need are an onion, some garlic and fresh basil. In a pinch, dried herbs would be good too – perhaps during a pandemic?
This soup is perfect for times when you are running low on fresh produce but still want a healthy, hearty meal. The bulk of this soup consists of crushed tomatoes, creamy coconut milk and stock. It comes together quickly and makes for great leftovers to stretch over a couple lunches.
Pair it with a simple grilled cheese or a side salad for a quick, stress free meal. I’ve even used the leftovers to make a one pot tomato basil pasta. Combine the leftover soup, a cup or two of stock and dried pasta to a pot. Turn the heat to low and simmer, stirring occasionally, until the noodles are tender and the sauce thickens. Top with parmesan and you have a quick and delicious one pot pasta meal that really stretches your leftovers.
In my catering days I spent a lot of time figuring out different ways to serve food that guests can eat while standing. Soup shooters are a fun and easy way to do this and add variety to an event menu. This soup was always a crowd pleaser. It’s dairy free and vegetarian if you are using veggie stock so it’s perfect for appealing to a big group.
To serve as shooters use a funnel to pour the soup into each individual shot glass. Garnish with chopped chives, green onions or a little chopped fresh basil. You can also balance a small rectangle grilled cheese on top of the shot glass for an impressive soup and sandwich hors d’oeuvre. Easy entertaining!
- immersion blender
- shot glasses for serving
- 2 tbsp olive oil
- ½ white onion diced medium
- 6 cloves garlic minced
- 56 oz crushed tomatoes (2 large cans)
- 1 cup chicken or veggie stock
- 1 cup basil leaves roughly chopped (reserve 2-3 leaves for garnish)
- 13.5 oz full fat coconut milk (1 can)
- 1 tbsp salt
- 1 tsp garlic salt
- 1 tsp fresh cracked black pepper
- 1 tbsp red wine vinegar
- 1 tbsp sugar
- Heat olive oil over medium heat in a medium stock pot.
- Add onions and cook 4-5 minutes, stirring occasionally until soft. Add garlic and stir to combine. Let garlic cook until fragrant, 2-3 minutes, stirring frequently so the garlic doesn’t burn.
- Add crushed tomatoes, stock, basil, coconut milk, salt, garlic salt, pepper. Stir to combine.
- Either move the pot off of the stove or turn the heat off and blend with an immersion blender until smooth. (Or blend in a standard blender and return to the pot. *See notes below). Once fully puréed return the pot of soup to the stove over low heat.
- Add vinegar and sugar and stir to combine.
- Simmer 20 min on very low heat to allow flavors to combine, stirring frequently.
- Serve in shot glasses topped with chopped fresh basil, chopped green onions or just some fresh cracked black pepper.
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Dairy Free Tomato Basil Soup! Thanks for stopping by!