¼cupcream of choicecoconut, soy, oat, or rice milk all work wonderfully!
Salt and pepper to taste
8large basil leavestorn or chopped finely
⅓cupvegan parmesan cheeseoptional
In the food processor or a blender, combine tomatoes, shallots, and garlic. Pulse until smooth and no lumps remain.
In a large pot on the stove, place the tomato mixture as well as olive oil, stock, paprika, and sugar.
Bring soup to a simmer and let boil on low for 15 minutes.
Remove the soup from the heat and stir in the cream of choice and the fresh chopped basil leaves. If you are adding in parmesan cheese, now is the time to do so. Place back on the stove on low heat for 3 minutes.
Done! Serve immediately for best taste.
This soup will keep in the fridge for up to 5 days in a sealed container. You can freeze the soup after making it. Let the soup cool and then place in an airtight freezer safe container. Soup will keep for up to 3 months in the freezer.Nutrition is automatically calculated and may not reflect ingredients that you choose. Always use this as an estimate. LivingBeyondAllergies.com