Tomato Basil Cream Soup

 

 

 


For 6 Servings:

3 cloves garlic
2 tbs olive oil
2-3 ripe tomatoes, cubed
2 carrots, chopped
1 small red beet, peeled, cubed
1 big can crushed tomatoes (28oz)
3 cups of vegetable stock
1 tbs sea salt
1/2 tsp fresh pepper
1/4 tsp crushed pepper flakes (or some drops of hot sauce)
1 cup fresh basil, chopped
1/3 cup almond milk
1/3rd cup coconut milk

Sauté garlic with oil in a stock pot for 1 min. Add the cubed tomatoes, chopped carrots and beets and cook for 10 minutes or until the carrots are soft.
Add the crushed tomatoes, stock, and spices, simmer on low heat for 20 minutes.

Let the soup cool down a bit, blend portions in a blender until smooth. Add chopped basil, nut milks and salt if necessary, let sit on low heat for some time. If you haven’t added pepper flakes, you might want to add some drops of hot sauce now. Serve with a small dollop of coconut milk. ©2012 Sabineart.com

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