February 22, 2015
With the recent weather here in NJ being in the single digits, all I can think about is good ole’ soup. Soup is so warm, comforting, and chock-full of delicious ingredients. My favorite soup ever? Yeah, you guessed it, Creamy Tomato.
There’s just something about tomato soup and a nice grilled cheese that is so hard to deny. Sadly though, whenever I try to order it at a restaurant, it is almost alwaysssss 90% heavy cream, and 10% tomato. Though that makes it really delicious, my stomach can’t handle the dairy, so I always have to opt for something else. Because this is a frequent dilemma of mine, I decided to take matters into my own hands.
This soup tastes JUST like the real thing. Don’t be thrown off by the “vegan” label. Coconut milk is the best substitute for non-dairy recipes. It acts just like heavy cream, and no, you can’t taste the coconut one little bit. This recipe is seriously such a breeze. It takes about 30 minutes, and is a total of three steps. Okay i’m done convincing you, go warm up with this deliciousness!
Creamy Tomato Soup (Vegan)
Yields: about 6 cups
*As for dairy-free grilled cheese, I like “Daiya” cheddar style slices which you can purchase here.
Most days, you can find me shooting and styling my new favorite outfits, or cooking up something delish in the kitchen!
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