Dairy-free creamy tomato soup

Dairy-free creamy tomato soup is a delicious and healthy recipe that can be enjoyed by everyone, even those who are lactose intolerant or vegan. This soup is made with simple ingredients such as tomatoes, onion, garlic, and coconut milk, which makes it creamy without the use of dairy. The recipe is easy to make and can be prepared in under an hour, making it a perfect weeknight meal option.

Tomatoes are the star ingredient of this recipe, and they provide numerous health benefits. Tomatoes are a great source of vitamin C, which is important for the immune system and can help prevent chronic disease. They are also rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer. Additionally, tomatoes contain potassium, which can help lower blood pressure and reduce the risk of heart disease.

Coconut milk is used to make the soup creamy, and it also provides some health benefits. Coconut milk contains lauric acid, a type of saturated fat that has been shown to increase HDL cholesterol (the “good” cholesterol) and improve heart health. It also contains medium-chain triglycerides (MCTs), which are easily digested and can provide a quick source of energy.

Overall, dairy-free creamy tomato soup is a nutritious and delicious recipe that is perfect for anyone looking for a healthy and easy-to-make meal option.

Dairy-free creamy tomato soup

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Recipe by admin

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This dairy-free creamy tomato soup is made with simple ingredients such as tomatoes, onion, garlic, and coconut milk, which makes it creamy without the use of dairy. It is easy to make and can be prepared in under an hour, making it a perfect weeknight meal option.

Ingredients

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 28-ounce can of diced tomatoes

• 1 cup vegetable broth

• 1 can (13.5 oz) full-fat coconut milk

• Fresh basil for garnish (optional)

Directions

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic to the pot and sauté for 5-7 minutes, or until the onion is translucent.
• Add the dried basil, dried oregano, salt, and black pepper to the pot and stir to combine.
• Add the diced tomatoes and vegetable broth to the pot and bring the mixture to a boil.
• Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the tomatoes are soft and the flavors have melded together.
• Using an immersion blender or transferring the soup to a blender in batches, blend the soup until smooth.
• Return the soup to the pot and add the can of coconut milk. Stir to combine and let the soup simmer for another 5-10 minutes.
• Serve the soup hot, garnished with fresh basil leaves if desired.

Notes

• If you prefer a chunky soup, you can skip blending the soup and simply serve it as is.
• This soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
• You can substitute other types of broth, such as chicken or beef