Dairy-Free Creamy Tomato Soup
Ingredients
- 2 28 oz cans whole tomatoes
- 4 tablespoon olive oil If not sensitive to dairy, can substitute 2 tbs of butter.
- 1 medium yellow onion diced
- 3 tablespoon garlic minced
- ½ C vegetable stock
- ⅛ teaspoon crushed red pepper flakes
- 1 tablespoon dried basil
- 2 tbsp balsamic vinegar
- to taste salt and pepper
Instructions
- Dump all ingredients in dutch oven over medium high heat. Bring to boil.
- Allow to boil for five minutes.
- Blend with immersion blender.
- Serve with crusty bread or grilled cheese.
