Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1 red onion, (diced)
  • 2 carrots, (diced)
  • 3 cloves garlic, (minced)
  • 5 vine-ripened tomatoes, (diced)
  • 1 tbsp tomato paste
  • 8 fresh basil leaves
  • 3 cups low sodium chicken broth* ( (or vegetable broth if vegan/vegetarian))
  • 2 tsp sea salt, (plus more to taste)
  • 1/4 tsp ground black pepper, (plus more to taste)
  • 3/4 cup unsweetened almond milk*

Instruction

  • Heat the olive oil in a large, deep stock pot over medium heat.
  • Add the onion and carrots and saute for 8-10 minutes, until tender.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
  • Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
  • Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
  • Return to the pot, if applicable, and then add the almond milk and stir to combine.
  • Season to taste with any additional salt and/or pepper.