Low Iodine Cream of Tomato Soup with Basil
Total time50 min
Prep time15 min
Cook time35 min
4.8(11)
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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 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups low-sodium chicken broth
- 1 tsp granulated sugar
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ 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. - ¼ cup fresh basil leaves, loosely packed, plus more for serving
Instructions
- 1
Melt the butter with the olive oil in a large saucepan or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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