20 Minute Fire Roasted Tomato and Basil Soup
A quick and delicious gluten-free, dairy-free, paleo, and vegan soup
This Fire Roasted Tomato and Basil Soup tastes so good and is easy to make! It’s sure to be a crowd pleaser – you’ll love it!
If you’ve never tried homemade soup before, you might be under the impression that it involves countless ingredients and long hours simmering on the stove. This recipe proves that doesn’t have to be the case to cook delicious and nutritious soup right at home.
It only takes 20 minutes and 9 ingredients to create the Fire Roasted Tomato & Basil Soup—and you probably have most of the ingredients on hand already. Plus, it’s gluten- and dairy-free, paleo, and vegan. I hope you enjoy it as much as I do!
Creamy Fire Roasted Tomato and Basil Soup Recipe
Gluten Free | Paleo | Vegan | Dairy Free
- 2 28 oz cans of fire-roasted tomatoes
- 1.5 cups broth (of your choice)
- 2 cans of light coconut milk
- 2 tbsp of tomato paste
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 1/2 tsp garlic
- 1 tsp of oregano
- 1/4 cup of fresh chopped basil
Add all the ingredients to a large saucepan, stir, and bring to a boil. Cover and simmer on low for 15 minutes. Use an immersion blender to blend the soup until smooth.
Protein Add On: 1 lb. of cooked shredded chicken. Boil chicken breast ahead of time and shred the chicken.
Slow Cooker Option: Cook on low for 5-6 hours.
Serve the soup warm topped with fresh basil.
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