Tomato Basil Soup Puree

This dairy-free grain-free soup is decadent, creamy, and perfect for a weeknight dinner. Plus it comes together in around 30 minutes and can last up to six months in the freezer. The real star of the show is the toasted pine nuts generously dumped on top of the soup with a drizzle of extra virgin olive oil. I prefer to add them in whole at the very end before eating. However you could also add them in before you puree the soup, making the pine nuts visibly undetectable but giving the soup a lot more texture throughout. Either way is the right way if you catch my drift.

Pro tip: double the batch for an easy food prep meal for later in the week/month.

Ingredients

• 4 cans of diced tomatoes
• 1 large yellow onion diced
• 8 cups chicken stock
• 4 cloves of garlic minced
• 2 tablespoons maple syrup
• 1-2 tablespoons avocado oil
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 1 tablespoon dried basil (could also use a handful of fresh basil if in season)
• 2 tablespoons arrowroot powder (I use this one: https://amzn.to/41M1yCm)
• 1/2 cup of pine nuts

Instructions

1. In a big pot over medium heat, sauté the onions and garlic in the avocado oil.
2. Once the onions start to brown (about 10 minutes), add in the canned tomatoes (juice and all), dried basil, maple syrup, chicken stock, arrowroot powder, and salt and pepper. Let simmer for 20 minutes or so.
3. Pull the pot off the heat and use an immersion blender to puree the soup. Puree to your liking.
4. Then in a small nonstick skillet over low heat, toast the pine nuts. No need to add any butter or oil to the pan – the pine nuts are fatty enough and only take a few minutes before they’ll turn golden brown.
5. Serve soup in a bowl and top with the toasted pine nuts and a drizzle of olive oil.

• Servings : 10Ready in : 30 MinutesCourse : Lunch & Dinner