Due to a persistent case of eczema I am dairy free as well as gluten free for 60 days. So I decided to try some creamy vegan soups. First up is tomato basil.
I read a number of recipes and the one I'm using came from https://lovingitvegan.com/vegan-tomato-basil-soup/#recipe - I followed it with no substitutions.
It was super easy to follow and with the exception of the whole tomatoes and fresh basil, I had everything on hand. I am guessing it cost about $20 to make and so far far we have had 6 servings and there is enough leftover for 3 more bowls. That puts it at $2.22 a serving.
The recipe was very easy to put together. Having a food processor made the chopping simple to do. I underestimated the pot size I would need so had to size up after sauteing the veggies.
Once all the vegetables were chopped it was just a simple process of sautéing the onions and adding all of the ingredients except for the fresh basil and coconut cream. I let everything simmer for about an hour but it could have cooked a bit longer without sacrificing the taste. The texture was perfect.
The hardest part of the recipe was using the immersion blender - for some reason, it just scares me using it in a hot pan!
The soup was a success. Everyone who tried it liked it. I would definitely make this again. Even if I was eating dairy. For my second bowl, I added a drizzle of balsamic vinegar. It took it up a notch.
My soup rankings to date
#1 Broccoli Cheddar Soup
#2 Vegan Tomato Basil Soup
#3 Chicken and Wild Rice Soup (I made it again and it was SOOO good!)
#4 Polish Dill Pickle Soup
#5 Cream of Vegetable Soup (Dolly Parton's Dixie Stampede Soup
#6 Mulligatawny (Soup Nazi Copycat recipe)
#7 Shrimp Ramen
#8 Cream of Mushroom
#9 Cabbage Roll Soup (I made this twice it was soooo good!)
#10 Texas Chili (still Tim's favorite)
#11 Tom Ka Gai
#12 Clean out the Fridge Veggie Soup
#13 Italian Sausage Soup
#14 Simple Lentil Soup