Description
This Dairy-Free Tomato Soup is loaded with so much amazing flavor and is creamy without any added dairy. Made with fresh ingredients, all in one pot, in under 30 minutes. Comforting, warm, vegan and gluten free!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced – about 1/3 cup
- 2 large carrots – peeled and diced – about 1 cup
- 2 ribs of celery – diced
- 3–4 cloves of garlic -minced
- 1 + 1/2 tablespoons tomato paste
- 1 tablespoon flour – I used gluten free all purpose flour
- 3.5 cups vegetable stock
- 1 (28-ounce) can of whole peeled tomatoes or diced tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- Fresh basil – optional for topping
- Red pepper flakes – optional for topping
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add 1 tablespoon of olive oil to the pan. Once hot, toss in the diced onions, season with salt and pepper, and stir and cook until translucent, about 3 minutes. Add in the carrots, celery, and garlic, stir, and cook for 3-4 minutes.
- Add in the tomato paste, stir, and cook for a few minutes. Then stir in the flour and cook for 1 minute, then stir in the stock.
- Pour the tomatoes into a large bowl and break them up using your hands (if using whole canned tomatoes). You can also add them to the pot and break them up using a wooden spoon.
- Pour the tomatoes into the pot along with the seasoning, salt and pepper.
- Stir everything together, and adjust the seasoning, if needed. Bring the soup to a boil, then, cover the pot, and simmer on low-medium heat for 15-20 minutes.
- After 20 minutes, remove the soup from the heat and use an immersion blender to blend the soup until smooth. I like to run the blender through the soup in a figure-8 motion to get it all nice and blended. This takes a couple of minutes. You can also do this in batches in a blender then just add the soup back to the pot you cooked it in.
- Stir unsweetened coconut milk for that nice creamy finish to the soup, if preferred.
- Serve hot and garnish with fresh basil and red pepper flakes.
Notes
- I used whole canned tomatoes but you can also use diced tomatoes in this recipe. I suggest using a good organic brand since the tomatoes are the highlight of this recipe.
- For the Italian seasoning, you can use a blend of dried basil, oregano, and parsley, store-bought Italian seasoning, or even herbs de Provence (my personal favorite). When adding the herbs to the soup, rub the seasoning between your hands over the soup to bring out even more flavor.
- Use gluten-free all-purpose flour to keep this recipe 100% gluten-free.
- Store leftover soup, fully cooled in an airtight container in the fridge for up to 4 days, or freeze it in individual freezer-friendly containers for up to 2 months. Defrost in the refrigerator overnight and reheat on the stove or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: healthy dinner ideas
- Method: stovetop
- Cuisine: Italian
