Creamy Tomato Soup Dairy Free Paleo Vegan Sandi S Allergy Free Pour the tomato puree into a 2 quart saucepan and add the broth (if using), the coconut milk, and the seasonings and spices. whisk together and heat over medium heat until it comes to a simmer, stirring regularly. pour into bowls and serve hot with a drizzle of canned coconut milk. Taste and add additional salt, pepper, or basil, as desired. garnish with a little fresh basil and enjoy! *alternatively, you can put all the roasted veggies, garlic, broth, and basil directly into the dutch oven soup pot and use an immersion blender to puree the soup. prep time: 15 minutes. cook time: 1 hour.
Creamy Roasted Tomato Soup Paleo Gluten Free And Vegan Instructions. heat a large dutch oven or soup pot over medium heat. add 1 tablespoon of olive oil to the pan. once hot, toss in the diced onions, season with salt and pepper, and stir and cook until translucent, about 3 minutes. add in the carrots, celery, and garlic, stir, and cook for 3 4 minutes. How to make cream of tomato soup. heat a large saucepan over medium heat. when the pan is hot, swirl in the extra virgin olive oil. add in the leeks and a sprinkle of salt. sautรฉ until the leeks are softened but not browned, about 3 to 5 minutes. next, add the minced garlic and cook for about 30 seconds, or until fragrant. Add the oil to a soup pot on medium high to medium heat. once hot, add sliced onion and minced garlic. sautรฉ for approximately 3 โ 5 minutes or until onion wilts and becomes a bit translucent. add tomatoes and chicken stock to your pot. (no need to chop the tomatoes. In a medium sized soup pot, heat the olive oil and vegan butter over medium high heat until the butter is melted. add the chopped onion and minced garlic to the pot and sautรฉ until fragrant and slightly caramelized, about 3 minutes. add the canned crushed tomatoes, veggie stock, tomato paste, and seasonings to the pot.
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