Low Iodine Blender Tomato Soup
Total time30 min
Prep time10 min
Cook time20 min
5.0(22)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed and peeled
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 2 cans (28 oz each) whole peeled tomatoes, with juices
- 1 cup low-sodium chicken broth
- 1 tsp sugar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ⅓ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- fresh basil leaves, for serving (optional)
- crusty bread or crackers, for serving (optional)
Instructions
- 1
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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