This dairy free tomato soup is the diary free version of your classic tomato soup.
If the tomato soup you buy in the store brings back warm childhood memories for you like it does for me, you’ll really enjoy this soup!
For a tomato soup that is less like the canned stuff and has more complex flavor, see the recipe notes.
The first published recipe for tomato soup appeared in New Cookery Book in 1857, and 40 years later Campbell Soup Company helped popularize the soup by introducing condensed tomato soup.
This dairy free tomato soup is inspired by canned tomato soup because that’s the flavor most of us think of when we think of tomato soup.
However, if you want a tomato soup with more complex flavors, all you need to do is sauté 1/2 an onion and 2 cloves of garlic before adding the tomatoes and following the rest of the recipe.
In either case, the soup is very easy and simple to make.
Vegetable STOCK VS Vegetable BROTH
The most notable difference between vegetable stock and vegetable broth is how much salt is in it.
Stock has little to no salt, while broth is well seasoned.
This makes stock very versatile, whereas broth is basically ideal for soups.
WHAT ABOUT STORE-BOUGHT STOCKS AND BROTHS?
Commercial brands tend to use the terms “stock” and “broth” interchangeably, and store-bought stocks and broths are usually more broth than stock.
They tend to be lightly flavored, lack the body of a homemade stock, and they result in a less flavorful dish.
Do you taste the coconut milk?
Nope, the coconut milk does not add any flavor to the soup. It simply adds extra creaminess.
Make Ahead of Time
You absolutely can make this soup ahead of time. In fact, people often say that soup is better the next day because the flavors have had more time to develop.
How To Store Dairy Free Tomato Soup
Let the soup cool completely. Then, place it in an air tight container.
Refrigerate for up to four days.
How To Freeze Dairy Free Tomato Soup
Let the soup cool completely. Then place in a freezer safe air tight container or a freezer safe resealable bag.
Freeze for up to three months. After three months the soup is still safe to eat but the quality begins to degrade.
To defrost, thaw the soup in the fridge overnight and reheat.
Dairy Free Tomato Soup
This dairy free tomato soup is the diary free version of your classic tomato soup. If the tomato soup you buy in the store brings back warm childhood memories for you like it does for me, you'll really enjoy this soup!
For a tomato soup that is less like the canned stuff and has more complex flavor, see the recipe notes.
Ingredients
- 1 28-ounce can of crushed tomatoes, with their juice
- 1 cup low sodium vegetable stock
- 2 tablespoons tomato paste
- 1 tablespoon sugar or to taste
- 1/2 cup full fat coconut milk
- Salt to taste
Instructions
- Pour crushed tomatoes and their juices into a pot. Add vegetable stock, tomato paste, and sugar.
- Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
- Stir in coconut milk. Add salt to taste.
Notes
If you want a tomato soup with more complex flavors, add 1/2 an onion and 2 cloves of garlic.
Before following any of the steps to this recipe, first dice the onion and mince the garlic, then saute the onion until translucent, then add the garlic, and saute it for a minute. Then, follow the rest of the recipe, and end with blending the soup until smooth.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 597mgCarbohydrates: 29gFiber: 4gSugar: 20gProtein: 4g