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Tomato Basil Soup in shot glasses

Dairy Free Tomato Basil Soup

Tomatoes, fresh basil, onions, garlic and coconut milk are the stars of this dairy free tomato basil soup.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer, lunch, Soup
Keyword: coconut milk, comfort food, dairy free, easy entertaining, soup and sandwich, soup shooters, tomato basil, tomato soup

Equipment

  • immersion blender
  • shot glasses for serving

Ingredients

  • 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

Instructions

  • 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.

Notes

*Take caution when blending hot liquids. If using a standard blender, blend in batches and do not fill more than 3/4 full. Place a kitchen towel over the top of the blender and hold the top in place while blending to avoid the lid popping off. 
If serving as soup shooters, ladle soup into a measuring cup and then pour soup into shot glasses. 
Balance small two-bite grilled cheeses on top of the soup shooters for a fun party presentation.
Store in the fridge in an air tight container up to 3 days. Reheat on the stove over low heat.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!