Creamy Tomato Basil Soup
An easy Boil & Blend recipe to get a deliciously Italian
Equipment
- 1 Pot medium size
- 1 Any kind of blending/blender tools optional, you can still just use a knife for this
Ingredients
TOMATO SOUP
- 1.5 cups tomatoes diced or canned
- ½ cup red onion diced (red is best, but any onion will work)
- ⅔ cup tomato paste
- 1 tsp garlic granuals
- 1 tsp onion powder
- 1 tsp dried basil
- ½ teaspoon dried oregano ground
- 3 cups water
CREAMY BASIL SAUCE
- 1 cup water or veggie stock
- ½ cup basil fresh and loose packed (or 1.5 tbsp dried and ideally fresh spinach to add color)
- 2 tbsp sunflower seed butter or ½ tbsp tahini or 2 tbsp other seed butters
- 2 tbsp oats ground into flour or 2.5 tbsp of oat flour
Instructions
- Add all the soup ingredients to a pot and bring to a boil.
- 2A: Reduce the heat to a simmer, then take out some of the soup (or blend in the pot if your immersion blender can handle the heat) and blend it with your immersion blender, or in any blender, or even use a potato masher or a fork. 2B: In a blender or container for an immersion blender, add all the Creamy Basil Sauce ingredients except for the oat flour and blend until smooth. Finally, mix in your oat flour after blending (blending it can make the sauce a bit gummy) until it's smooth and there are no clumps.
- Now, simply pour the Creamy Basil Sauce into the blended tomato soup, mix well, and bring the soup up to a light simmer before turning off the heat. Ladel into a bowl and top with fresh sliced basil or even a dusting of dry oregano.
