Dairy Free Tomato Soup

Name: Dairy Free Tomato Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving
Ingredients: 8 roma tomatoes; 1 white onion; 3-4 garlic cloves; 1 Jalapeño; 4 stalks fresh tarragon; ¼ cup olive oil; 4 tbsp Italian seasoning; 1 tbsp flour or cornstarch; 2 cups vegetable broth; dash salt and pepper; ⅔ cup coconut cream

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings
4
Calories
403 kcal
Course
Appetizer, Soup, Lunch, Dinner
Cuisine
American

Dairy Free Tomato Soup

Ava Cruz

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Make this delicious homemade, Dairy Free Tomato Soup in under an hour. Fresh ingredients like tomatoes, onion, jalapeno, and more come together with warm spices to create a truly comforting dish. It's great for meal prep as well!

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Ingredients

Servings

8 roma tomatoes
1 white onion
3-4 garlic cloves
1 Jalapeño
4 stalks fresh tarragon
¼ cup olive oil
4 tbsp Italian seasoning
1 tbsp flour or cornstarch
2 cups vegetable broth
dash salt and pepper
⅔ cup coconut cream

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Instructions

Preheat oven to 425°F.
First, prepare the fresh ingredients: Quarter the tomatoes and white onion, mince garlic, dice and de-seed jalapeno, and wash fresh tarragon.
Place tomatoes, white onion, garlic, jalapenos, and tarragon in a 9x13 Pyrex pan or oven safe casserole dish. Then, drizzle with olive oil and season with 2 tablespoons of Italian seasoning. Mix so everything is evenly coated.
Roast tomatoes and vegetables in the oven for 28-30 minutes. Toss 1-2 times to prevent vegetables from burning.
Once the tomatoes and vegetables are done roasting, strip the tarragon from its stalks. Pour all of the ingredients from the ceramic dish into a Dutch oven or large stove top pot.
Heat Dutch oven to medium-high heat. Then, add in flour and stir.
Pour in broth. Let the soup come to a boil.
Next, stir in coconut cream and reduce heat to a simmer.
Using your immersion blender, slowly start to blend the soup together. Be careful to have enough liquid covering the blade of the immersion blender. It can splatter, and if it’s piping hot, that can hurt. Blend until all ingredients are combined.
Stir in remaining Italian seasoning and any other seasonings you like to add like more fresh tarragon, basil, garlic salt, or red pepper flakes. Be sure to taste your creation because it might be perfect just the way it is!
Serve hot with a Three-Cheese Grilled Cheese, Homemade Croutons, salty pesto, or freshly shaved parmesan cheese.

Notes

I love to store portions of this soup in mason jars. They make it so easy to pour it into a microwave safe bowl for reheating. Keep in the refrigerator for up to 4 days or the freezer for up to 3 months.
If you don't have an immersion blender, transfer soup to a regular countertop blender, then back to the soup pot once blended smooth. You may need to do this in batches depending on how large your blender is.
I have not tested this recipe with canned tomatoes because the freshness of a roasted Roma tomato is just TOO GOOD. You’ll need to be careful if you decide to use canned tomatoes. Their liquid quantity will alter the rest of the recipe.

Nutrition Information

Show Details

Serving 1 serving Calories 403kcal (20%) Carbohydrates 15g (5%) Protein 8g (16%) Fat 35g (54%) Saturated Fat 21g (105%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Sodium 467mg (19%) Potassium 604mg (17%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 403 kcal

% Daily Value*

Serving	1 serving
Calories	403kcal	20%
Carbohydrates	15g	5%
Protein	8g	16%
Fat	35g	54%
Saturated Fat	21g	105%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Sodium	467mg	19%
Potassium	604mg	13%
Fiber	5g	20%
Sugar	8g	16%