Dairy-Free Creamy Tomato Soup is a healthful crowd pleaser

Growing up, I loved a warm bowl of Campbell's Tomato Soup with a side of buttery toast cut in triangles. Even today, as winter continues to rear its blustery head in Houston, nothing sounds better to me than a big pot of creamy tomato soup.

While I haven't had a bowl of Campbell's in at least two decades, I do make tomato soup at home all the time. Usually I have the ingredients stocked in my pantry and it doesn't require a trip to the grocery store.

I happen to be wrapping up Whole 30, so luckily this recipe doesn't contain dairy, gluten or grains. It's full of rich flavor from layers of sautéed leeks and carrots and garlic. A cup of full-fat coconut milk makes it creamy, without making it taste like coconut. After the vegetables soften, purée the soup well with an immersion blender (the bonus is you won't have to transfer the hot soup to a blender). If you don't have an immersion blender, a Vitamix or Cuisinart works just as well.

To add a bit more flavor, purée a handful of fresh basil into the soup. Or serve with an optional dollop of pesto swirled on top. Or just throw on a sprinkling of micro-greens for a touch of color. Some farmers markets, including Memorial Villages Farmers Market near my house, sells amazing basil micro-greens that would be perfect here.

I'll have to forego the buttery toast this time around, but if you're making this for your kiddos, I highly recommend a gooey grilled cheese nestled on the side.

Dairy-Free Creamy Tomato Soup

From Marcia Smart, inspired by Nom Nom Paleo's Cream of Tomato Soup

Serves 6

1 tablespoon avocado oil or olive oil

2 leeks, white and light green part sliced thin

½ yellow onion, diced

2 carrots, diced

4 cloves garlic, diced

1 28-ounce can stewed tomatoes (I use Cento or Muir Glen)

1½ cups chicken stock

½ cup basil (optional)

1 cup full-fat coconut milk (shake the can before you open it)

Kosher salt

Freshly ground pepper

Instructions: In a medium pot over medium-high heat, warm the oil until it's shimmering. Add the leeks and onion and sauté for 3-4 minutes, stirring often, until softened. Add the carrots and garlic and sauté for an additional minute. Add the tomatoes and chicken broth and simmer over medium heat for another 10-15 minutes.

Use an immersion blender to purée the soup, or transfer it to a blender or food processor (you may need to blend in batches if you don't use an immersion blender). If you opt to use the basil, add it to soup before its puréed.

Once puréed, add the coconut milk, salt and pepper and stir to combine. Taste for seasoning, adjust if necessary, and serve.

Marcia Smart is a food writer and cooking instructor in Houston. Follow her on Instagram: @smartinthekitchen. Her website is smartinthekitchen.com.