As fall and cooler temperatures slowly start to descend upon us (even for those of us in Texas - yay!), warm, comforting soup starts sounding very appealing. >>> Enter creamy tomato basil soup. I wasn't a fan of this soup as a child, but it was my sister's favorite. My, my, how my taste buds have changed over the years:) The old recipe I used to make was a La Madeline knock-off, which tasted just like the restaurant version...but was loaded with cream and butter. For those with a milk allergy, IBS or lactose intolerance, that's a no-go. But what if they want to enjoy tomato basil soup too?? The basil in my garden was begging me to come to their rescue. :)
Ten ingredients, a simmer, a blend, then a simmer again, and it's ready to enjoy.
I made two batches, one the old way, and one the new way, so I could match flavor. My dairy and butter-loving husband got confused and thought the vegan soup was the "real" thing - ha! This soup is vegan, gluten-free, nut-free, soy-free and identical in flavor to the dairy-laden version! And though it has coconut milk, the tartness from the tomatoes and lemon juice mask the coconut-y flavor very well.
This delicious soup pairs wonderfully with gluten-free toasted bread, and a salad.
And for my Plan To Eat friends, here's the recipe link.