Creamy Dairy-Free Tomato Soup

Another hit from my cookbook, Garden Grown! Shhh, don’t tell anyone I’m sharing it here too 😉

It’s warm and comforting, steaming with the delicious scent of childhood, my dairy-free version of the tomato soups of our youth is made extra creamy with white beans and olive oil. It hits the spot served with a grilled cheese or side salad.

Creamy Dairy-Free Tomato Soup

Makes 4 servings

Soup Ingredients:

  • 6 to 8 large tomatoes, quartered, or 2 cups baby tomatoes, halved
  • 2 yellow onions, quartered
  • 6 garlic cloves, unpeeled
  • 4 tablespoons extra virgin olive oil, divided
  • 2 medium carrots, peeled and chopped
  • One 14-ounce can diced tomatoes
  • Two 14-ounce cans cannellini beans, rinsed and drained
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon red pepper flakes
  • 3 cups chicken broth, veggie broth, or water
  • Sea salt and black pepper, to taste

Crouton Ingredients:

  • 1 heaping cup cubed crusty bread cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder

Directions:

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Place the tomatoes (cut-side up), onion, and garlic cloves on the baking sheet. Drizzle 2 tablespoons of olive oil over them, then sprinkle with salt and black pepper. Roast for 50 to 60 minutes, until the edges of the tomatoes start to shrivel up. Peel the garlic and discard the peels. Increase the oven temperature to 400°F.
  3. Meanwhile, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. 
  4. Stir in the roasted tomatoes, diced tomatoes, onion, and garlic, beans, broth, vinegar, maple syrup, dried basil, parsley, and red pepper flakes, and simmer for 20 minutes or up to an hour, stirring occasionally. The longer you cook it, the more the flavors will develop.
  5. While the soup is simmering, mix the cubed bread, olive oil, salt, and garlic powder in a medium bowl. Bake at 400°F for 10 to 12 minutes, stirring at least once, until golden brown (see Tip 1). 
  6. Let the soup cool for a few minutes, then pour it into a blender with the fresh basil leaves, working in batches. Blend until smooth. (See Tip 2.) 
  7. Ladle the soup into bowls, top with croutons and an optional basil leaf, then drizzle with olive oil.
  8. Enjoy!

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