Hey friends!
Feeling cozy and craving some comfort food? I’ve got the perfect recipe for you!
Today, I’m sharing my delicious dairy-free tomato soup.
It’s creamy, rich, and packed with flavor—without any dairy!
Perfect for a chilly day or when you need a quick, hearty meal.
Grab your ingredients, and let’s warm up with a bowl of goodness!
Possible Ingredient Alternatives
For this dairy-free tomato soup recipe, olive oil or avocado oil can be substituted with grapeseed oil or sunflower oil, which have neutral flavors and high smoke points suitable for sautéing. Chicken broth can be replaced with vegetable broth for a fully vegetarian option without significantly altering the flavor profile. Full-fat coconut milk, which provides creaminess, can be substituted with unsweetened cashew cream or pureed silken tofu for those avoiding coconut. These alternatives will maintain a creamy texture while offering different nutritional benefits. If using cashew cream or silken tofu, start with a smaller amount and adjust to taste, as their flavors are milder than coconut milk. For any of these substitutions, the cooking method remains the same, but you may need to adjust seasoning slightly to compensate for flavor differences.
Preparation Time | 10-15 minutes |
Cooking Time | 25-35 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 40-45 g
- Carbohydrates: 60-70 g
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 white or yellow onion, sliced
- 1 tablespoon minced garlic
- 3 pounds ripe tomatoes
- 32 ounces chicken or vegetable broth
- 4 tablespoons tomato paste
- 1/2 cup full-fat coconut milk, unsweetened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup fresh basil, finely chopped
Step 1: Sauté Aromatics
Heat 2 tablespoons of olive or avocado oil in a soup pot over medium-high to medium heat.
Add 1 sliced white or yellow onion and 1 tablespoon of minced garlic to the pot.
Sauté for approximately 3 to 5 minutes, or until the onion wilts and becomes slightly translucent.
Step 2: Cook Tomatoes and Stock
Add 3 pounds of fresh tomatoes and 32 ounces of chicken or vegetable stock to the pot.
It’s not necessary to chop the tomatoes, as they will be blended later.
Cover the pot and cook on medium-high heat until the tomato skins wrinkle and pull back from the flesh, which should take about 10 to 15 minutes.
Step 3: Blend the Soup
Carefully pour the contents of the pot into a large blender.
Add 4 tablespoons of tomato paste, 1/2 cup of canned full-fat unsweetened coconut milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Blend until smooth.
If your blender is not large enough, blend the soup in two batches to ensure everything is well-combined.
Step 4: Return to Pot and Add Basil
Pour the blended soup back into the pot.
Stir in 1/3 cup of finely chopped fresh basil to infuse the soup with fresh, herbal notes, and mix everything until well combined.
Step 5: Serve and Garnish
Ladle the fragrant and creamy soup into bowls.
For an additional burst of flavor and a touch of color, garnish each serving with a sprinkle of extra basil if desired.
Enjoy your homemade tomato basil soup warm!