Creamy Tomato Soup - Gluten and Dairy Free

Ingredients
  • 1 onion diced
  • 3 cloves garlic
  • 2 Tbsp avocado oil
  • 2 cans (28 oz) diced tomatoes
  • 1 can (15.5 oz) garbanzo beans, strained and rinsed
  • ½ cup chopped, roasted red peppers
  • ½ cup red wine
  • 1½ cans, 13.5 oz coconut milk
  • 1½ tsp salt
  • ½ tsp pepper
  • ½ tsp dried basil

Directions

  1. In a soup pot, over medium heat, sauté diced onion and garlic cloves in the avocado oil for 5 minutes
  2. Add diced tomatoes, garbanzo beans, roasted red peppers, salt, pepper, basil. Bring to a boil, then reduce heat and simmer for 30 minutes
  3. Stir in the coconut milk
  4. Add ingredients to a high speed blender and blend until creamy
  5. Garnish with some olive oil and cracked pepper, if you like!

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