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Creamy Dairy-Free Tomato Basil Soup

You can use a stock pot on the stove instead of slow cooker. Once ingredients are blended bring soup to a boil, then turn heat down to low. Simmer for about 1 hour. Add cream and serve.

Whole Family option: Replace coconut cream with 1 1/3 cups of whipping cream. Add ½ cup Parmesan cheese to soup and top with a scoop of orzo pasta. 

Ingredients

Paleo Pesto:

  • cup of walnuts pine nuts or cashews would work too
  • 2 cups of fresh basil
  • 1 cup kale
  • cup of olive oil
  • 2-3 cloves of garlic
  • squeeze of lemon juice
  • pinch of kosher Salt

Soup:

  • 4- 14 oz cans fire roasted diced tomatoes
  • 2 cups chicken stock
  • 1 cup Paleo pesto regular pesto would work if not avoiding dairy
  • 1 cup full fat coconut milk whoe milk or cream would work if not avoidong dairy
  • 1 large onion, or 2 medium diced
  • 2 tbsp avocado oil
  • 1 pinch kosher salt & pepper to taste

Instructions

Paleo Pesto:

  1. Place walnuts into a food processor. 
  2. Add basil, kale and salt. Blend - you may need to use a spatula to keep them moving.
  3. Drizzle in oil and continue blending.
  4. Blend (stopping to scrape sides) until smooth in texture.

Soup:

  1. Heat a sauté pan to medium and add oil and diced onion. Sauté until onions are transparent.
  2. Stir in pesto.
  3. Add tomatoes. Sauté until warm.
  4. Transfer mixture to a 5-quart slow cooker.
  5. Add chicken stock and cook on low for 1-2 hours, then transfer soup a few cups at a time to a blender-- soup option (our Blend-tec works great for this) and puree until smooth.
  6. Return soup to slow cooker and continue cooking for another hour. Stir in coconut cream.
  7. Adjust seasonings if needed and serve.

Recipe Notes

Instant Pot Directions

  1. Sauté diced onion in oil until translucent on the IP sauté setting.
  2. Add tomatoes, pesto, and chicken broth. Stir well.
  3. Seal lid and set to soup setting. Adjust time for 15-20 minutes.
  4. Allow for a natural release.
  5. Once cooled slightly, transfer to blender and blend in batches. Puree until smooth.
  6. Add soup back to the IP and add in the coconut cream.
  7. Seal lid and and set to soup setting. Adjust time for 5 minutes.
  8. When done, manually release steam carefully.
  9. Adjust seasoning and serve.