Dairy Free Tomato Soup
This creamy dairy free tomato soup is full of flavor and made with simple pantry ingredients like canned crushed tomatoes and coconut milk. This quick and easy recipe perfect for a chilly day or anytime you're craving the nostalgia of a childhood classic.
Servings: 12 servings
Calories: 239kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 6 cloves garlic 1 tablespoon, minced
- 1 pinch coarse salt
- 3 28-ounce cans can crushed tomatoes
- 4 cups chicken stock
- 2 15-ounce cans full-fat coconut milk
- 1/2 tablespoon dried basil
- 1/2 tablespoons dried parsley
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 - 1 teaspoon salt
Instructions
- Sauté the vegetables. Heat olive oil over medium high heat in a large stockpot or dutch oven. Add the diced onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the onions are translucent - about 5 minutes.
- Simmer the tomatoes. When the onions are translucent and fragrant, stir the remaining ingredients to the pot and bring the mixture to a boil. Lower the heat and simmer covered for 20 minutes.
- Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.
- Puree the soup. Remove the bay leaf, then use an immersion blender to blend the soup directly in the pot until it reaches a smooth, creamy consistency.If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious of the steam (make sure the lid is slightly open) and don't over fill your blender.
Nutrition
Serving: 1.5cups | Calories: 239kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Cholesterol: 2mg | Sodium: 400mg | Fiber: 3g | Sugar: 8g | Vitamin C: 15mg