Dairy Free Tomato Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
276 kcal
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Course
Lunch
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Cuisine
American, International
Dairy Free Tomato Soup
Description
This Dairy Free Tomato Soup begins by gently cooking diced onions and halved cherry tomatoes in olive or similar oils until softened and caramelized, enhancing natural sweetness. Garlic and dried herbs add fragrant depth before adding crushed tomatoes, fresh basil, broth, and balsamic vinegar. The mixture simmers to blend and concentrate flavors.
After simmering, the soup is puréed to a smooth consistency and enriched with coconut milk, which contributes a creamy texture and subtle sweetness while keeping it dairy-free. Seasoned with salt and pepper to taste, the soup has a balanced tomato character complemented by herbal and tangy notes.
Serve warm, optionally topped with fresh basil, making a soothing meal or appetizer. This soup stores well refrigerated for several days and can be frozen for extended preservation. Reheating gently maintains its creamy texture.
Blend hot soup in batches to avoid overflow and facilitate even blending.Store soup sealed in the refrigerator up to 4-6 days for freshness.Freeze cooled soup for up to 3 months in freezer-safe containers; thaw overnight before reheating.Reheat gently on stovetop or microwave, stirring occasionally to maintain texture.Alternative tomatoes such as fire-roasted or diced can be used instead of crushed tomatoes.Cherry tomatoes may be substituted with grape or heirloom varieties.Balsamic vinegar may be replaced with coconut sugar if desired for sweetness.
Ingredients
- 2 tablespoon olive oil avocado oil, coconut oil, or vegan butter
- 1 large yellow onion diced, or 2 medium yellow onions
- 1 pint cherry tomato halved (about 1 ½ cups
- 4 large garlic minced, cloves
- 1 teaspoon oregano or thyme, dried
- 2 crushed tomatoes I recommend San Marzano, or whole peeled tomatoes, 28 ounces
- ⅓ cup basil removed from stem and chopped, fresh
- 2 ½ cups vegetable broth or chicken broth if not vegan, low-sodium
- 2 tablespoon balsamic vinegar
- ½ - 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- ⅔ cup coconut milk light or full-fat
Instructions
- In a large soup pot or Dutch oven, heat the olive oil, coconut oil, or vegan butter over medium heat. Add the diced onion and cook for 3-5 minutes, then add the cherry tomatoes and cook for another 2 - 3 minutes until the onions are translucent and the tomatoes are caramelized.
- Add the minced garlic and dried oregano (or thyme). Sauté for 1 minute until fragrant.
- Add the crushed tomatoes, chopped basil, vegetable broth (or chicken broth), balsamic vinegar, salt, and black pepper. Mix well and bring the mixture to a rapid boil.
- Reduce the heat and let the soup simmer for 20 - 25 minutes.
- Carefully use an immersion blender directly in the pot or transfer the soup in batches into a blender (do not over-fill the blender with hot soup) to blend until smooth.
- Transfer the blended soup back to the pot on the stovetop, stir in the light coconut milk, and let the soup simmer for 5 minutes. Taste and adjust the seasoning to your liking.
- Serve warm, topped with fresh basil, a swirl of coconut milk, croutons, and side grilled cheese. Enjoy!
Notes
- Blend hot soup in batches to avoid overflow and facilitate even blending.
- Store soup sealed in the refrigerator up to 4-6 days for freshness.
- Freeze cooled soup for up to 3 months in freezer-safe containers; thaw overnight before reheating.
- Reheat gently on stovetop or microwave, stirring occasionally to maintain texture.
- Alternative tomatoes such as fire-roasted or diced can be used instead of crushed tomatoes.
- Cherry tomatoes may be substituted with grape or heirloom varieties.
- Balsamic vinegar may be replaced with coconut sugar if desired for sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 860mg | 36% |
| Potassium | 1512mg | 32% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 1548IU | 31% |
| Vitamin C | 68mg | 76% |
| Calcium | 177mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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