This Whole 30 and Paleo Tomato Basil soup is creamy, flavorful, and incredibly easy to make.
This Whole 30/Paleo Tomato Basil soup is a favorite in our house! It is made at least every other week during the winter season. I love to pair it with a simple salad for myself and Tyler and the kids like it with a yummy grilled cheese! It is super easy to make and is transformed into creamy goodness with an immersion blender. The dairy-free creaminess comes from the unsweetened Nutpods that I love so much!
Simple ingredients I use to makeWhole 30 Tomato Basil Soup
- Avocado oil or extra virgin olive oil
- Onion
- Garlic
- Whole canned tomatoes
- Crushed fire tomatoes
- Vegetable Broth
- Bay leaf
- Fresh Basil
Ingredients
- 2 tbsp extra virging olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 cup fresh basil, chopped + basil leaves for garnish
- 2 tsp salt
- 1 tsp pepper
- 1 28 oz can whole peeled tomatoes (San Marzano)
- 1 28 oz can crushed fire roasted tomatoes
- 1 cup Vegetable broth
- 1 cup unsweetened Nutpods creamer (dairy-free)
Instructions
- Add olive oil to large pot or dutch oven over medium high heat. Saute onion, garlic and fresh chopped basil until onions are soft (about 5-6 minutes). Add salt and pepper.
- Add tomatoes and broth and mix well. Cover and simmer for 10-15 minutes. Turn off the heat and using an immersion blender blend soup until desired creaminess. Add Nutpods creamer, stir and heat over low heat for 5 more minutes. Serve with fresh basil.
Tried this recipe?Let us know how it was!
