How to Make Dairy-Free Creamy Tomato Soup

Simple Summary

This dairy-free creamy tomato soup is a comforting, velvety blend of ripe tomatoes and coconut milk, perfect for those avoiding dairy without sacrificing richness and flavor.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Beginner

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 (14 oz) can full-fat coconut milk
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.

2. Add minced garlic and cook for another 30 seconds until fragrant.

3. Pour in the canned tomatoes with their juices, vegetable broth, and tomato paste. Stir to combine.

4. Add dried basil, oregano, sugar, and red pepper flakes (if using). Season with salt and black pepper to taste.

5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.

6. Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.

7. Return the pot to low heat and stir in the coconut milk. Heat gently for 5 minutes, stirring occasionally.

8. Taste and adjust seasoning if needed.

9. Serve hot, garnished with fresh basil leaves.

Chef's Notes

• For a smoother soup, strain through a fine-mesh sieve after blending.
• If you prefer a thinner consistency, add more vegetable broth or water.
• To enhance the flavor, roast the canned tomatoes in the oven at 400°F (200°C) for 20 minutes before adding them to the soup.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• For a nut-free option, replace coconut milk with unsweetened oat cream.

Nutritional Info

Per serving (approximate):

• Calories: 220
• Protein: 3g
• Fat: 18g (mostly healthy fats from coconut milk and olive oil)
• Carbohydrates: 15g
• Fiber: 3g
• Vitamin C: 20% of daily value
• Vitamin A: 15% of daily value
• Potassium: 10% of daily value

This soup is rich in lycopene, an antioxidant found in tomatoes, and provides a good source of vitamins and minerals.

Serving Suggestions

• Serve with a side of crusty bread or dairy-free garlic bread for dipping.
• Top with homemade croutons or a sprinkle of nutritional yeast for added texture.
• Pair with a crisp green salad for a complete meal.
• For a special touch, drizzle with a swirl of extra virgin olive oil or coconut cream before serving.
• Enjoy as a starter for a plant-based dinner party or as a comforting lunch on a cool day.