Classic Dairy-Free Creamy Tomato Soup
Classic Dairy-Free Creamy Tomato Soup is a comforting and delicious dish that’s perfect for cozy evenings or a quick lunch. This dairy-free version maintains the rich and creamy texture of traditional tomato soup while using alternative ingredients to guarantee it is suitable for those avoiding dairy. It’s a simple yet satisfying recipe that can be enjoyed on its own or paired with crusty bread.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Carrot, chopped | 1 medium |
| Canned diced tomatoes | 28 ounces |
| Vegetable broth | 2 cups |
| Coconut milk | 1 cup |
| Fresh basil leaves | 1/4 cup, chopped |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat, then add chopped onion and carrot, sautéing until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in canned tomatoes and vegetable broth, bringing to a boil before reducing the heat and simmering for 15 minutes.
- Blend the soup until smooth using an immersion blender or traditional blender.
- Stir in coconut milk and fresh basil, heating through for a few more minutes.
- Season with salt and black pepper to taste before serving. Enjoy!
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Roasted Garlic and Tomato Soup
Roasted Garlic and Tomato Soup is a flavorful twist on the classic tomato soup, bringing in the rich, deep flavors of roasted garlic while maintaining a creamy, dairy-free base. This comforting soup is perfect for chilly evenings and offers a delightful way to enjoy the richness of tomatoes without the use of dairy. Pair it with crusty bread for a satisfying meal.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, fresh | 2 pounds |
| Garlic bulbs | 2 heads |
| Olive oil | 3 tablespoons |
| Yellow onion, chopped | 1 medium |
| Vegetable broth | 3 cups |
| Coconut milk | 1 cup |
| Fresh basil leaves | 1/4 cup, chopped |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, and wrap in foil. Roast for about 30-35 minutes until soft and golden.
- On the same tray, add halved whole tomatoes, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25 minutes.
- In a large pot, sauté chopped onion in olive oil until translucent. Add roasted tomatoes and squeezed garlic cloves.
- Pour in vegetable broth and bring to a boil, then simmer for 15 minutes.
- Blend the soup to a smooth consistency. Stir in coconut milk and fresh basil, then heat through.
- Season with salt and black pepper to taste before serving. Enjoy!
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Coconut Cream Tomato Basil Soup
Coconut Cream Tomato Basil Soup is a rich and velvety dairy-free alternative to traditional tomato soup. With the addition of coconut cream, this dish brings a hint of sweetness that perfectly complements the acidity of tomatoes, while fresh basil adds a fragrant herbaceous note. This comforting bowl of goodness is perfect for a quick lunch or cozy dinner, especially when paired with a side of crusty bread or a fresh salad.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, fresh | 2 pounds |
| Coconut cream | 1 cup |
| Fresh basil leaves | 1/2 cup, chopped |
| Yellow onion, chopped | 1 medium |
| Garlic cloves, minced | 2 cloves |
| Vegetable broth | 3 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent.
- Add chopped fresh tomatoes to the pot and cook until softened, about 5-7 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Blend the mixture until smooth, then stir in the coconut cream and chopped basil. Heat through.
- Season with salt and black pepper to taste before serving. Enjoy your Coconut Cream Tomato Basil Soup!
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Spicy Chipotle Tomato Soup
Spicy Chipotle Tomato Soup is a bold and flavorful twist on traditional tomato soup, perfect for those who enjoy a kick in their meals. This dairy-free soup combines the richness of tomatoes with the smoky heat of chipotle peppers, creating a comforting yet exciting dish. Ideal for a chilly day or when you’re craving something with a bit more spice, this soup can be served on its own or with a side of crusty bread for dipping.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Chipotle peppers in adobo sauce | 2 peppers, chopped |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Cumin powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro, for garnish | Optional, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent.
- Add the canned tomatoes (with juice) and chopped chipotle peppers to the pot, stirring to combine.
- Pour in the vegetable broth and add cumin. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend until smooth using an immersion blender, or carefully transfer to a blender in batches.
- Season with salt and black pepper to taste. Garnish with fresh cilantro if desired before serving. Enjoy your Spicy Chipotle Tomato Soup!
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Vegan Tomato and Roasted Red Pepper Soup
Vegan Tomato and Roasted Red Pepper Soup is a delicious and creamy blend that brings together the natural sweetness of roasted red peppers and the tartness of tomatoes, making it a delightful option for those seeking a dairy-free meal. This soup is not only full of flavor but also quick to prepare, offering a satisfying dish that pairs wonderfully with crusty bread or a fresh salad.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Roasted red peppers, jarred | 1 cup |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Coconut milk | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil, for garnish | Optional, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
- Add the canned tomatoes (with juice) and roasted red peppers, stirring until well combined.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
- Stir in the coconut milk, and season with salt and black pepper to taste. Garnish with fresh basil if desired before serving. Enjoy your Vegan Tomato and Roasted Red Pepper Soup!
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Creamy Tomato and Sweet Potato Soup
Creamy Tomato and Sweet Potato Soup is a hearty and nutritious dish that combines the velvety texture of sweet potatoes with the zesty brightness of tomatoes. This vegan soup is not only satisfying but also packed with vitamins and minerals, making it a perfect choice for a comforting meal, especially during colder months. Serve it alongside a slice of whole-grain bread or a fresh green salad for a complete dining experience.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Sweet potato, peeled and diced | 1 medium |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Coconut milk | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, for garnish | Optional, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until they are soft and fragrant.
- Add the diced sweet potato and cook for a few minutes before mixing in the canned tomatoes (with juice) and vegetable broth.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 20 minutes or until the sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
- Stir in the coconut milk, and season with salt and black pepper. Garnish with fresh parsley if desired before serving. Enjoy your Creamy Tomato and Sweet Potato Soup!
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Tomato and Coconut Curry Soup
Tomato and Coconut Curry Soup is a vibrant and aromatic dish that beautifully blends the sweetness of tomatoes and coconut milk with the warm spices typical of curry. This vegan soup is not only comforting but also showcases a rich, creamy texture that is perfect for any occasion. Paired with crusty bread or served over rice, this soup is a delightful meal that will please any palate.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Coconut milk | 1 can (13.5 ounces) |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Fresh ginger, minced | 1 tablespoon |
| Vegetable broth | 4 cups |
| Curry powder | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro, for garnish | Optional, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, minced garlic, and fresh ginger until fragrant.
- Stir in the curry powder and cook for an additional minute to release the flavors.
- Add the canned tomatoes (with juice), vegetable broth, and coconut milk to the pot and bring the mixture to a simmer.
- Let the soup simmer for about 15-20 minutes to allow the flavors to meld, stirring occasionally.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender. Season with salt and black pepper. Garnish with fresh cilantro if desired before serving. Enjoy your Tomato and Coconut Curry Soup!
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Herbed Tomato and Cauliflower Soup
Herbed Tomato and Cauliflower Soup is a delightful and nourishing dish that combines the rich flavors of ripe tomatoes with the creaminess of cauliflower, all elevated by aromatic herbs. This vegan-friendly soup is easy to prepare and offers a comforting bowl of goodness, perfect for lunch or dinner. Its smooth texture and fresh herby notes will leave everyone wanting more.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Cauliflower florets | 1 medium head |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 4 cups |
| Fresh basil, chopped | 1/2 cup |
| Fresh parsley, chopped | 1/4 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
- Add the cauliflower florets and cook for a few minutes until slightly softened.
- Stir in the canned tomatoes (with juice) and vegetable broth, then bring to a simmer.
- Cook until the cauliflower is tender, about 15-20 minutes. Add the chopped basil and parsley.
- Blend the soup until smooth using an immersion blender or regular blender. Season with salt, black pepper, and a splash of lemon juice before serving. Enjoy your Herbed Tomato and Cauliflower Soup!
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Lemon Basil Tomato Bisque
Lemon Basil Tomato Bisque is a bright and vibrant dairy-free soup that combines the sweetness of ripe tomatoes with the invigorating zing of lemon and the aromatic essence of fresh basil. This light yet creamy bisque is perfect for a cozy evening or a light lunch, inviting the flavors of summer into every spoonful.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Coconut milk | 1 can (13.5-ounce) |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 3 cups |
| Fresh basil, chopped | 1 cup |
| Olive oil | 2 tablespoons |
| Lemon juice | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the canned tomatoes (with juice) and vegetable broth, bringing the mixture to a simmer.
- Stir in the coconut milk and allow the soup to simmer for an additional 10 minutes.
- Remove from heat, then add the fresh basil, lemon juice, salt, and black pepper.
- Blend the soup until creamy using an immersion blender or by carefully transferring it to a regular blender. Serve warm and enjoy your Lemon Basil Tomato Bisque!
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Creamy Tomato Soup With Nutritional Yeast
Creamy Tomato Soup with Nutritional Yeast is a hearty and comforting dairy-free dish that elevates the classic tomato soup with the addition of nutritional yeast, giving it a rich and cheesy flavor without any dairy. This soup is perfect for warming up on a chilly day and pairs wonderfully with crusty bread or grilled sandwiches.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Nutritional yeast | 1/2 cup |
| Coconut milk | 1 can (13.5-ounce) |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 3 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until they become fragrant and translucent.
- Add the canned tomatoes (with juice) and vegetable broth; bring the mixture to a simmer.
- Stir in the coconut milk and nutritional yeast, allowing the soup to simmer for an additional 10 minutes.
- Season with salt and black pepper to taste, then blend the soup until creamy using an immersion blender or by carefully transferring it to a regular blender.
- Serve warm, garnished with fresh parsley, and enjoy your Creamy Tomato Soup with Nutritional Yeast!
Tomato and Carrot Soup With Coconut Milk
Tomato and Carrot Soup with Coconut Milk is a vibrant and nourishing dairy-free soup that combines the sweetness of carrots with the tanginess of tomatoes, all enriched by creamy coconut milk. This delightful dish is perfect for a light lunch or as a starter for dinner and is sure to please both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| Whole tomatoes, canned | 2 (28-ounce) cans |
| Carrots, peeled and chopped | 2 large |
| Coconut milk | 1 can (13.5-ounce) |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 2 cloves |
| Vegetable broth | 3 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil, chopped | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
- Add the chopped carrots, canned tomatoes (with juice), and vegetable broth; bring to a boil and then reduce to a simmer for about 15-20 minutes, until the carrots are tender.
- Stir in the coconut milk and simmer for an additional 5 minutes to combine the flavors.
- Season with salt and black pepper to taste, then blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with fresh basil, and enjoy your Tomato and Carrot Soup with Coconut Milk!
