Lactose-Free Creamy Tomato Soup

Directions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened (about 5 minutes). Stir in the minced garlic and cook for another minute.

2. Pour in the crushed tomatoes and vegetable broth. Stir to combine, then bring to a gentle simmer. Let it cook for 10–15 minutes to allow the flavours to meld.

3. Use an immersion blender directly in the pot to purée the soup until smooth. (Alternatively, transfer the soup in batches to a blender and then return it to the pot.)

4. Stir in the coconut milk, sugar (if using), dried basil, salt, pepper, and nutritional yeast. Simmer for another 5 minutes to heat through.

5. Taste the soup and adjust the seasoning with more salt, pepper, or sugar if needed.

6. Ladle the soup into bowls and garnish with fresh basil leaves, a drizzle of olive oil, or a sprinkle of black pepper.