Dairy Free Tomato Soup
This Dairy Free Tomato Soup uses freshly roasted tomatoes and fresh garden herbs for a simple yet flavorful soup.
Why you’ll love this Dairy Free Tomato Soup Recipe
- Easy to make
- Pairs great with grilled cheese, crusty bread, croutons or biscuits
- Substitute the butter and heavy cream with dairy free swaps for a cozy, dairy free tomato soup
- Uses fresh garden produce like tomatoes and fresh basil and thyme
Gather the Ingredients
Roma Tomatoes
Crushed Tomatoes
Chicken Broth– you can use broth, stock or bone broth.
Onion
Garlic
Sugar– granulated sugar.
Basil– fresh is best.
Thyme– I like to use fresh, but you can use dried.
Salt and Pepper
Olive Oil
Butter– you can use regular or dairy free. My go-to dairy free butter is Country Crock’s Plant Butter.
Heavy Cream– you can use regular or dairy free. My favorite brand to use is Trade Joe’s, but I also like Silk.
How to make Dairy Free Tomato Soup
Roast the tomatoes. You can also add the onion and garlic to get even more flavor!
Add everything to a stock pot or Dutch oven and simmer.
Blend together and enjoy!
Tips and Tricks for making this Dairy Free Tomato Soup Recipe
- Use ripe tomatoes. These make for the best flavor!
- Adjust the sugar to your liking. You can always add more so start small and keep tasting until you get your desired flavor profile. It also depends on your tomatoes. The riper the tomato the more naturally sweet the soup will be and it probably won’t need as much added sugar to balance out the acidity.
- Use an immersion blender to blend the soup together. If you don’t have an immersion blender you can do blend in a high speed blender, but it will most likely take a few batches to blend up the whole soup.
- Feel free to add more herbs and spices. There’s not too many spices that wouldn’t pair well with tomatoes! Try adding a bit of smoked paprika or crushed red pepper for an added depth of flavor.
Dairy Free Tomato Soup
This Dairy Free Tomato Soup uses freshly roasted tomatoes and fresh garden herbs for a simple yet flavorful soup.
Ingredients
Roasted Tomatoes
- 10 Roma tomatoes, rinsed and dried
- 2-3 Tablespoons extra virgin olive oil
- Salt and pepper to season
Soup
- 2 Tablespoons butter, dairy free if needed or sub olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 Tablespoon fresh thyme, minced (or 1 teaspoon dried)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 28 oz crushed tomatoes
- 1 cup fresh basil, roughly chopped
- 2 cups chicken or vegetable broth
- 1-3 Tablespoons sugar, adjust to your liking
- 3/4 cup heavy cream, dairy free if needed
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Cut the tomatoes in half lengthwise and add to the baking sheet, cut side up.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for 60-90 minutes, or until the tomatoes are softened and have a slight bit of char to them.
- Heat the butter in a Dutch oven or large pot over medium-high heat.
- Add the onion and sautée for 5 minutes, or until translucent.
- Add the garlic, thyme, salt and pepper and sautée for 30 seconds, stirring frequently.
- Add the crushed tomatoes, basil, chicken stock, and roasted tomatoes to the pot and bring to a simmer. Once simmering, decrease the heat to low.
- Use an immersion blender and carefully blend to your desired consistency.
- Taste the soup and add the sugar and adjust to your liking. Also add any additional salt and pepper as needed.
- Stir in the heavy cream.
- Serve warm and top with freshly grated Parmesan cheese or any additional toppings you’d like. Enjoy!
Notes
Use ripe tomatoes. These make for the best flavor!
Feel free to add more herbs and spices. Try adding a bit of smoked paprika or crushed red pepper for an added depth of flavor.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
