A cleanse should be enjoyable, and with this dinner option, it is. Indulge your taste buds in the thick and creamy flavors of tomato and basil. This soup is oil-free and full of vegetables, making it the perfect addition to your evening routine. This soup isn't all you get to enjoy at dinnertime. Pair the creamy goodness with a warm salad loaded with vegetables.
1/2 cup White onion (diced)
1 medium Garlic clove garlic (peeled and minced)
1 medium Carrot (peeled and chopped)
1 medium Celery stalk (chopped)
3 cups Roma tomatoes (coarsely chopped)
1/4 cup Tomato paste
1/3 cup Fresh basil leaves
1/2 tsp Raw apple cider vinegar
1 1/2 cups Unsweetened almond milk or coconut milk
2 Bay leaves
Sea salt (to taste)
Freshly ground black pepper (to taste)
Heat 2 tablespoons of the vegetable broth in a large heavy saucepan over medium heat. Add the onions and cook for about 3 minutes, or until they become translucent. Stir in the garlic and cook for another minute.
Add the carrots and celery, and cook for 1 minute. Add the tomatoes, 2 cups vegetable broth and the tomato paste. Bring the mixture to a boil, and reduce the heat to medium-low and simmer, covered, for about 15 minutes, stirring frequently.
Remove the soup from+ heat and let cool. Transfer the cooled soup to a blender, add the basil and the apple cider vinegar, and blend until fairly smooth.
Pour the soup into a saucepan, and stir in the almond milk and the bay leaves. Reheat the soup over medium heat. For a thicker consistency, allow the soup to reduce, stirring frequently, for 20 to 30 minutes. Remove the bay leaves with a slotted spoon, season the soup with sea salt and pepper to taste, and serve.