Creamy Dairy-Free Tomato Basil Soup
It doesn’t get much better than a warm, cozy bowl of homemade creamy tomato basil soup. Especially when it’s dairy free. This bowl full of goodness is packed with veggies and velvety smooth thanks to our Unsweetened Cashew Creamer.
Ingredients:
- • 3.5lbs of tomatoes (about 10 tomatoes)
- • 1 large yellow/white onion
- • 8-10 cloves of garlic
- • EVOO
- • Salt& Pepper
- • 6-8 fresh basil leaves
- • 1 cup vegetable broth
- • ½ Cup Unsweetened Cashew Creamer, or sub in ½ cup Unsweetened Coconut Cashew Milk for a lighter soup.
Directions:
- Preheat oven to 400F
- Half the tomatoes, slice the onion, and peel the garlic.
- Line a baking sheet with parchment paper and spread your vegetables out on the sheet.
- Drizzle with EVOO then sprinkle with salt and pepper, to taste.
- Roast for 35-40 minutes, then let cool for about 15 minutes.
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Add your cooked vegetables to a blender with the basil, veggie broth, cashew creamer, and salt (to taste) and blend until smooth.
*Alternate Method: Add directly to a pot or large bowl and use an immersion blender. - Once blended, transfer to a pot and heat for a few minutes, until warmed through.
Serve in a bowl and topped with fresh basil and enjoy! If you have leftovers, store them in the fridge for up to 5 days or freeze for up to 2 months.
Serves 6-8
