creamy dairy free tomato soup

Dairy Free Tomato Soup

Creamy Dairy Free Tomato Soup (Vegan, Paleo)

The Recipe for this Dairy Free Tomato Soup

If you are looking for a soup to to warm up from the inside out, then this dairy free tomato soup is just what you need! It is in the 20’s here in NYC … This soup was a life saver for dinner tonight. The best thing about this recipe is you can double the batch and freeze to have in a pinch. There will be batches of this delicious soup in my freezer ALL winter long.

creamy dairy free tomato soup bowl bread spoon basil

Tomato soup brings back so many memories for me. I remember growing up and my mom making it for us with grilled cheese, yum! But a typical can of the condensed stuff has about 1200mg of sodium, not to mention a whole bunch of ingredients that most of us would have difficulty pronouncing. Gross! So if you get the nostalgic feels from tomato soup but don’t want to chow down on a bowl of condensed chemicals try this homemade recipe!! I’m sure you won’t be disappointed! It has all the good stuff, including that creamy velvety texture that makes tomato soup so delicious.

The Ingredients

Tomatoes – The tomatoes are obviously star and key ingredient of this dish, duh! So for this recipe I love love San Marzano tomatoes. This is not a sponsored post, but I think this brand really makes a difference when you need the tomatoes to really show up for you. I used the whole peeled tomatoes, which is not a problem when you use the immersion blender, however if you are not using a blender and want a chunkier texture, I would suggest lightly chopping the tomatoes before adding them in.

Broth – To keep it vegan for this recipe I used vegetable broth, but I’ve also made it with bone broth, which is just as delicious and has lots of added health benefits, if you eat meat. This is a link to one of my go to brands bare bones! Also Beyond has an amazing Veggie Based bone broth, if you are vegan they add all kinds of good stuff like tumeric and other anti-inflammatory goodness. That you can get here.

The “Dairy” – So If you want to keep this dairy free, I HIGHLY recommend forager 1/2 & 1/2. Again this is not a sponsored post! Just a brand I truly, truly love! It’s made from cashews and the creamiest dairy free milk option I have found to yet. They have some amazing products, you can see where you can find them locally here. If you can’t find them near you, coconut milk will also work. Or if you are not dairy free you can use regular 1/2 & 1/2 or milk.

creamy dairy free tomato soup  bowl bread

Other Tips & Tricks

The recipe calls for 15 minutes of simmering time, however the longer you cooker the more the flavors will develop, so feel free to cook it a little longer.

I can’t recommend enough doubling up your batch of this and freezing for a weeknight when you don’t want to cook, but are craving something warm and homemade!

I used my immersion blender in this recipe, if you don’t have one, you are really missing out. It makes making soups and mashes a breeze. Also it’s such a small kitchen appliance, if I can fit one in my NYC apartment, you can probably fit one anywhere. I’ve had a few but the cusinart below has definitely been my favorite one. If you don’t have one, you and can pour the soup into a blender in batches. If you do this make sure you let it cool first!

creamy tomato soup with basil spoon mason jar

Creamy Dairy Free Tomato Soup

Given it's creamy velvety texture you'd never know this soup is dairy free and vegan! Perfect to be a stand alone dish or as a delicious side! This soup will warm you up from the inside out!
Prep Time 5 mins
Cook Time 25 mins
Course Dinner, lunch, soups
Cuisine American, paleo, vegan
Servings 4

Ingredients
  

  • 3 Tablespoons Olive Oil
  • 4 Cloves garlic crused
  • 1/2 small or medium diced onion diced
  • 1 Cup Vegetable Broth Or bone broth if not vegan
  • 28 oz can San Marzano canned and peeled tomatoes
  • 1/2 Cup Cashew Milk 1/2 & 1/2 I use Foragers, you can also you use regular 1/2 & 1/2 or milk if you dont need dairy free
  • 1/4 cup Fresh Basil chopped fine extra to garnish

Instructions
 

  • In a medium pot add olive oil, crushed garlic, and diced onion. Cook on medium heat until onions are translucent and garlic is fragrant. About 2-3 minutes.
  • Add canned tomatoes, broth, 1/2 & 1/2, salt and pepper. Continue to cook on medium heat until boiling.
  • Once boiling, lower to heat to medium low and let simmer for additional 15 minutes.
  • Remove from heat. Use an immersion blender to blend until smooth.**
  • Garnish with additional fresh basil, croutons, or parmesan cheese (if not dairy free/paleo)

Notes

*If you do not have an immersion blender, you can simply transfer soup to regular blender. Make sure you wait until soup has cooled slightly. Or use the link below to get the immersion blender that I love and use for all my soups 🙂 
Keyword creamy, dairy free, paleo, soup, tomato, vegan

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