Name: Tomato Basil Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tablespoon of Extra Virgin Olive Oil; 1/4 Cup Green Onions, diced; 1 28 Oz. Can of Crushed Tomatoes; 1 15 Oz. Can of Chickpeas, drained and rinsed; 1 Cup Chicken Broth; 1/2 Cup Milk of Your Choice (I prefer Malk brand unsweetened almond milk); 1 Cup Fresh Basil Leaves; Salt & Pepper, to taste; 1/2 Teaspoon Crushed Red Pepper Flakes

Description

This soup is so creamy, you almost won’t believe it’s dairy-free!

Ingredients

Scale

1 Tablespoon of Extra Virgin Olive Oil
1/4 Cup Green Onions, diced
1 28 Oz. Can of Crushed Tomatoes
1 15 Oz. Can of Chickpeas, drained and rinsed
1 Cup Chicken Broth
1/2 Cup Milk of Your Choice (I prefer Malk brand unsweetened almond milk)
1 Cup Fresh Basil Leaves
Salt & Pepper, to taste
1/2 Teaspoon Crushed Red Pepper Flakes

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Instructions

In a medium pot, add olive oil and onions. Saute for 1 minute.
Stir in the tomatoes, chickpeas, broth, salt, and pepper. Bring to a boil and simmer uncovered for 15 minutes.
Add in the milk, basil leaves, and red pepper flakes.
Remove from heat and blend using an inversion blender.

Notes

Recipe adapted by Spinach4Breakfast

Keywords: tomato soup, fodmap safe soup, fodmap safe soup recipes