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The Best Tomato Basil Soup Recipe (And It’s Healthy!)

It seems like the last of the cold winter has finally ended and spring is slowly but surely upon us!

I feel like this is a kind of weird time for a lot of food blogs and recipes. I like to keep things seasonal and fun, but on the whole I usually just cook whatever I want then post it on here for you guys to see/read. So when it’s too cold for winter food and not warm enough yet for summer food, what’s a foodie like me to do?

The answer: revamp recipes and make them even better!

Like my cauliflower soup recipe from the other day, I also made a tomato soup a while ago. It was good, but I’ve definitely come a long way since my primordial blogging days. So I decided to revamp things. Unlike my last recipe, this soup’s flavor is a lot mellower if you can believe it. Sure, it’s loaded with basil. But the almond milk (or whatever milk substitute you decide to use) really cuts the acidic notes of the tomatoes, making the soup much creamier and more palatable.

I’ll be honest, this soup is by far one of the best soups I’ve made in a while. Even better, it’s super easy. Cooking in a slow cooker is one of my favorite methods these days, especially now that I’m training more clients and getting them in shape. I love how I can put ingredients together in my slow cooker early in the day and come home to a healthy and nutritious meal.

And that’s the real (simple) secret to this soup. Simply throw all the ingredients in and let it cook until everything is tender and soft. After letting it cool for a while (20-30 minutes), either blend with an immersion blender or a high speed blender (I’m impartial to my Vitamix).

I know spring is here, but there’s always time and room for a good bowl of soup that’s loaded with antioxidants like lycopene. Remember how important it is to eat fruits and veggies from a wide variety of colors and textures. They ALL provide beneficial nutrients that can promote health and prevent disease.

tomato soup One last note before I end this uncharacteristically short post. This soup is vegan, gluten-free, and technically paleo I believe (not sure about the almond milk). So for all you health nuts or allergy-prone readers, you can definitely enjoy this soup without worrying about a night of awful stomach cramps or even a trip to the hospital. Make adjustments and substitutions as needed. As always, it’s your body and your diet. Do what works for you!

 

Print Recipe
Vegan and Paleo Slow Cooker Tomato Basil Soup
Prep Time 15 minutes
Cook Time 4-5 hours
Servings
Ingredients
Prep Time 15 minutes
Cook Time 4-5 hours
Servings
Ingredients
Instructions
  1. Put all ingredients except for almond milk in slow cooker. Cook on high for 4-5 hours or low 7-8.
  2. Let soup cool then puree using an immersion blender or high speed blender. After pureed, add the almond milk. Serve hot and garnish with additional basil.
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