Are you craving a velvety, rich tomato soup without the dairy? Get ready to transform your meal time with this incredibly easy and delicious dairy-free cream of tomato soup that will make your taste buds dance! In just 40 minutes, you'll create a restaurant-quality dish that's not only dairy-free but packed with vibrant flavors and wholesome ingredients. Whether you're lactose intolerant, following a plant-based diet, or simply looking for a healthier alternative to traditional cream soups, this recipe is your ultimate culinary solution.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cans (14 oz each) diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cans of diced tomatoes, 1 cup of vegetable broth, 1 chopped onion, 2 minced cloves of garlic, 1 tablespoon of olive oil, 1 teaspoon of dried basil, 1/2 cup of coconut milk, and salt and pepper to taste.
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, pour in the two cans of diced tomatoes (with their juices) and the vegetable broth. Stir well to combine all the ingredients.
- Sprinkle in the dried basil and season with salt and pepper to taste. Stir everything together and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This will allow the flavors to meld together and the soup to thicken slightly.
- After 20 minutes, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid.
- Once blended, return the soup to the pot (if using a regular blender) and stir in the coconut milk. Heat the soup over low heat for an additional 5 minutes, allowing the coconut milk to warm through.
- Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh basil or a drizzle of coconut milk if desired.
Tips
- Use high-quality canned tomatoes for the best flavor - look for brands with minimal additives.
- For extra smoothness, strain the soup after blending to remove any tomato seeds or skin.
- If coconut milk isn't your preference, try alternative dairy-free milks like almond or oat milk.
- Fresh basil as a garnish can elevate the soup's flavor profile dramatically.
- For a protein boost, consider adding white beans or tofu during the blending process.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
Nutrition Facts
Calories: 119kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
