Growing up in Chicago, my kitchen was always a place of warmth and laughter, especially when my babcia was around. Her stories of the old country would fill the room as she simmered hearty soups and stews, the aromas wrapping us in a cozy embrace. One dish that always stood out was her tomato soup, a simple yet comforting staple that she somehow made magical. Inspired by those cherished memories, I’ve crafted my own version—a creamy dairy-free tomato soup that captures the essence of her love while catering to my family’s modern dietary needs.
My husband and kids, Ella and Peter, are my biggest fans and toughest critics. They love this creamy dairy-free tomato soup for its rich texture and vibrant flavor, and I love it because it’s quick and easy to whip up on a busy weeknight. Plus, it’s a nod to my Polish roots with a creative twist that makes it uniquely ours.
Why You’ll Love This Recipe
This creamy dairy-free tomato soup is a game-changer for anyone seeking comfort without the dairy. It’s velvety smooth, thanks to the clever use of coconut milk, and it’s packed with the robust flavor of ripe tomatoes. It’s also vegan, gluten-free, and perfect for those chilly Chicago nights when you need something to warm you from the inside out. The best part? It’s ready in under an hour, making it an ideal weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole tomatoes
- 1 cup vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the canned tomatoes (with their juice) and vegetable broth. Bring the mixture to a simmer and let it cook for 20 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and stir in the coconut milk and balsamic vinegar. Season with salt and pepper to taste.
- Simmer the soup for an additional 10 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh basil leaves.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, use high-quality canned tomatoes as they form the base of the soup’s flavor. If you’re using a blender, ensure the soup has cooled slightly before blending to avoid any hot splashes. Adjust the seasoning to your preference, and if you like a bit of heat, consider adding a pinch of red pepper flakes.
COOKING TOOLS
When I make this creamy dairy-free tomato soup, my go-to tool is the Silicone Utensils Set. The heat-resistant spatula makes stirring a breeze, and the ladle is perfect for serving. For chopping onions and garlic, the MOSFiATA 8″ Professional Chef’s Knife is indispensable. It’s sharp, precise, and makes prep work a pleasure.
Variations and Substitutions
If you’re not a fan of coconut milk, almond milk or cashew cream are excellent substitutes that will still provide that creamy texture. For a protein boost, consider adding cooked chickpeas or lentils. You can also spice things up with a dash of smoked paprika or cayenne pepper for a smoky kick.
Serving Suggestions
This creamy dairy-free tomato soup pairs beautifully with a slice of crusty bread or a grilled cheese sandwich for a complete meal. For a lighter option, serve it alongside a fresh green salad. A glass of crisp white wine or a warm cup of herbal tea makes for a perfect accompaniment.
FAQs
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
How can I make this soup spicier?
To add some heat, include a pinch of red pepper flakes or a diced jalapeño when sautéing the onions.
Final Thoughts
Creating this creamy dairy-free tomato soup has been a delightful journey back to my roots, blending nostalgia with modern dietary needs. I hope this recipe brings as much warmth and joy to your table as it does to mine. Remember, cooking is all about love and creativity, so feel free to make it your own!
👉 I hope you loved making this creamy dairy-free tomato soup—it’s like a warm hug in a bowl. If you’re looking for more cozy recipes, you might enjoy my Creamy Potato Leek Soup, Vegan Chili, or Mushroom Risotto. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Creamy Dairy Free Tomato: 5 Easy Soup Recipes in 15 minutes
A rich and velvety tomato soup made without dairy, perfect for a comforting meal.
Keep the screen of your device on while you follow the steps.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the canned tomatoes (with their juice) and vegetable broth. Bring the mixture to a simmer and let it cook for 20 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and stir in the coconut milk and balsamic vinegar. Season with salt and pepper to taste.
- Simmer the soup for an additional 10 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh basil leaves.