Creamy Dairy Free Tomato Soup
This dairy free tomato soup is creamy and rich without dairy. Light coconut milk replaces the heavy cream, and caramelized cherry tomatoes do the sweetening, so there's no added sugar. Gluten-free, vegan, and ready in about 30 minutes.
Ingredients
- 2 tablespoon olive oil, avocado oil, coconut oil, or vegan butter
- 1 large yellow onion or 2 medium yellow onions, diced
- 1 pint cherry tomatoes, halved (about 1 ½ cups)
- 4 large cloves of garlic, minced
- 1 teaspoon dried oregano, or thyme
- 2 (28-ounce) cans of crushed tomatoes or whole peeled tomatoes, I recommend San Marzano
- ⅓ cup fresh basil, removed from stem and chopped
- 2 ½ cups low-sodium vegetable broth, (or chicken broth if not vegan)
- 2 tablespoon balsamic vinegar
- ½ - 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- ⅔ cup light or full-fat coconut milk
Instructions
- Cook the onion and tomatoes. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and cherry tomatoes and cook 5 to 7 minutes, until the onions turn translucent and the tomatoes collapse and brown in spots.
- Add the garlic and oregano. Stir in and cook 1 minute, until fragrant.
- Simmer. Add the crushed tomatoes, broth, balsamic vinegar, salt, and pepper. Stir and bring to a boil, then reduce the heat and simmer 20 to 25 minutes.
- Blend. Add the fresh basil, then blend with an immersion blender until smooth. If using a countertop blender, work in batches and vent the lid.
- Stir in the coconut milk. Turn the heat to low, add the coconut milk, and simmer 5 minutes to warm through. Taste and adjust the seasoning.
- Serve. Top with fresh basil and serve with grilled cheese or croutons.
Notes
Coconut milk: light or full-fat both work. Add it after blending with the heat turned down, not while the soup is boiling.
Tomatoes: don't rush the cherry tomatoes. They should collapse and brown in spots, which is where the sweetness comes from. Whole peeled tomatoes work in place of crushed since everything gets blended.
Storage: keeps 4 to 6 days in the fridge or 3 months in the freezer. Cool completely before freezing and thaw overnight in the fridge.
Sodium: use low-sodium broth and no-salt-added crushed tomatoes if you're watching salt, and wait to season until the end.
Nutrition
Calories: 276kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 860mg | Potassium: 1512mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1548IU | Vitamin C: 68mg | Calcium: 177mg | Iron: 6mg
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