This recipe was inspired by my favorite childhood dish: tomato basil pasta. This is a dairy-free version of the store-bought tomato basil sauce that I fell in love with as a seven-year-old.
Creamy Tomato Basil Soup
Dairy-free
Yield: approx. 3 servings
Prep Time: 10 min
Bake Time: 1 hr 12 mins
Cook Time: 25 mins
Total Time: approx. 1 hr 50 mins
Ingredients:
5 roma tomatoes, sliced in halves
1/4 cup extra-virgin olive oil
1 small onion, diced
1/3 cup chopped carrots
4 garlic cloves, minced
3 cups vegetable broth
1 tbsp balsamic vinegar
1 tsp thyme leaves
1 packed cup of basil leaves
1/2 plant milk
Salt and pepper to taste
Croutons -
6 slices of grain bread
1/2 cup vegan mozzarella
Directions:
Preheat the oven to 350°F then line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzling 2 tablespoons of the olive oil, and sprinkling with salt and pepper. Roast for 1 hour (the insides should still remain juicy).
Add the remaining 2 tablespoons of olive oil to a large saucepan over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, for approx. 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
Cool slightly and pour the soup into a blender. Blend until smooth. Add the basil and pulse until combined. Finally, add the plant milk and blend to well-incorporate.
To make the croutons, set the oven temperature to 400 °F. Then, sprinkle 3 slides of bread with cheese. Then make sandwiches by placing the remaining slices on top. Drizzle olive oil on the sandwiches before transferring to the oven to bake for 8 min, before taking out to turn over and bake for another 4 min.
Let cool before slicing into the croutons to allow the cheese to fully gel them together.
Enjoy!!
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive
With love,
Merry
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