Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

  • 2 tbsp EVOO
  • 1/2 cup onion chopped
  • 1 tbsp minced garlic
  • 1/2 cup carrots diced
  • 28 oz can diced tomatoes
  • 4 cups low sodium vegetable broth (or chicken broth)
  • 1 tsp salt
  • 1 Tbsp dried basil
  • 1 cup unsweetened almond milk
  • 1/2 cup Parmesan cheese
  • salt and pepper to taste

  1. Heat oil in large pot over medium heat. Add carrots, onion, and garlic. Saute until veggies are tender.
  2.  Add tomatoes and broth. Cook until comes to a boil. Reduce heat to low. Gently boil for 12 - 15 minutes. 
  3. Add seasoning. Cook for 2 more minutes. Remove from heat and carefully blend with a hand immersion blender. 
  4. Add almond milk. Cook until thoroughly. DO NOT BOIL.
  5. Serve.
  6. Enjoy!!!

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1 comment

  1. I love tomato basil soup and your recipe looks delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Miz Helen


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