Enjoy Dairy Free Creamy Tomato Basil Soup Recipe by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Enjoy Dairy Free Creamy Tomato Basil Soup Recipe

When it comes to creamy soups with rich and thick broths, the recipes often call for dairy products such as heavy cream, milk or butter. Well, if you are a vegan and are hankering for a creamy, rich soup, this may be just the recipe you're looking for. It's a creamy tomato soup that is both hearty and healthy.

The recipe calls for coconut milk rather than dairy products to thicken the consistency and to add to the rich flavor. You may substitute light coconut milk if you are watching fat and calories, but it tastes best with whole coconut milk.

Coconut milk and coconut oil have some great health benefits. They are best purchased organic to ensure they have not been contaminated with pesticides or hydrogenated. Organic coconut products have been misrepresented as fattening and even unhealthy when in fact quite the opposite is true.

The benefits of both coconut oil and coconut milk range from strengthening the immune system to boosting heart health. They also have anti-viral, anti-microbial and anti-cancer properties. The tomatoes add a bevy of additional health benefits, including the antioxidant lycopene, vitamin A and potassium.

The olive oil and garlic in this recipe aren't without their health merits. Olive oil is rich in omega 3 fatty acids and also contains compounds called polyphenols, which are another powerful antioxidant compound. The organic garlic adds natural antibiotic and antioxidant properties as well.

Here is the recipe for this creamy tomato basil soup.

Ingredients:

2 14.5 oz. cans or jars of organic petite diced tomatoes
1 14.5 oz. can of organic coconut milk
1 t organic, cold filtered extra virgin olive oil
1 T organic crushed garlic
1 medium yellow onion, chopped fine
1 t fresh ground pepper
1 t sea salt
1-2 t corn starch (optional, for additional thickening if desired)
4 T fresh sweet basil, coarsely shredded

Begin by sauteing the onion in the olive oil along with the crushed garlic in a sauce pan large enough to accommodate all of the ingredients. Once the onions become translucent, add the tomatoes, coconut milk, pepper, and sea salt. Turn stove to medium heat. You may use a wire whisk to blend everything together if you find the coconut milk is hard to blend.

Once all of the ingredients are thoroughly blended, bring the soup to a boil just for a minute or two. Turn the heat back down to medium. If you find that the soup is not thick enough for your taste, add one to two teaspoons of corn starch. Simmer for roughly 30 minutes on low.

Once the soup is done cooking, add the fresh sweet basil and blend into the mixture, or you may wish to keep it in on top as a decorative garnish.

Sources:

http://www.thaifoodandtravel.com/fe...
http://www.brighthub.com/health/alt...
http://organizedwisdom.com/Coconut_...
http://www.essortment.com/all/healt...