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Dairy Free Tomato Soup Recipe

Dairy Free Tomato Soup Recipe

This Dairy Free Tomato Soup Recipe is a creamy, flavorful soup made without any dairy products. It’s perfect for those who are lactose intolerant, vegan, or simply prefer a healthier alternative. Packed with fresh tomatoes and aromatic herbs, this soup is a comforting, nutritious meal that’s easy to prepare and enjoy year-round.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Dairy-Free
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large fresh tomatoes or 2 cans of crushed tomatoes
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup vegetable broth more for thinning, if needed
  • 1/2 cup dairy-free milk e.g., coconut milk, almond milk, or oat milk
  • 1 teaspoon dried basil or 2 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • Optional: fresh herbs for garnish e.g., basil, parsley

Equipment

  • Large pot or saucepan
  • Immersion blender or regular blender
  • Knife and chopping board
  • Ladle
  • Can opener (if using canned tomatoes)

Method
 

  1. Prepare tomatoes (peel and chop fresh tomatoes or use canned).
  2. Cook onion and garlic in olive oil until soft.
  3. Add tomatoes and broth to the pot, bring to a boil.
  4. Simmer for 20-25 minutes.
  5. Blend the soup until smooth.
  6. Add dairy-free milk, basil, oregano, salt, and pepper. Simmer for 5 minutes.
  7. Serve and enjoy!

Notes

  • Tomato Varieties: If using fresh tomatoes, try Roma or plum tomatoes for a more flavorful soup.
  • Creamy Texture: For an extra creamy texture, consider adding a tablespoon of cashew cream or coconut cream.
  • Vegan Option: Ensure the vegetable broth is vegan, as some broths may contain animal-based ingredients.
  • Spice it Up: For a spicier soup, add a pinch of red pepper flakes or jalapeños.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Reheat on the stovetop or in the microwave, adding extra broth if necessary to loosen the soup.
  • Dairy Free Tomato Soup Recipe