Make this delicious homemade, Dairy Free Tomato Soup in under an hour. Fresh ingredients like tomatoes, onion, jalapeno, and more come together with warm spices to create a truly comforting dish.
Table of Contents
About this Soup
Soup has a bad reputation of being an all day affair. Not only is this not true, but it deters a lot of people from learning to make it from scratch! I'm here to tell you that you can whip up a delicious soup in under an hour. Meet this homemade, Dairy Free Tomato Soup.
Homemade, Dairy Free Tomato Soup tastes best with fresh ingredients. Juicy, plump tomatoes, fragrant herbs and spices, and flavorful vegetables all have something unique in terms of flavor to bring to the table. All of this paired with a creamy, yet dairy free base? It really does make MAGIC!
Make a big batch and store in the refrigerator to enjoy all week or freeze to enjoy later. No matter what you choose, it's going to taste divine. And if you've got leftover tomatoes, make this Homemade Italian Roma Tomato Sauce.
Or if you want to try other simple soup recipes, check out this Healthy Chicken Tortellini Soup, this Vegetarian Stuffed Pepper Soup, or this Spicy Butternut Squash Soup that I think you'll love, too!
Recipe Ingredients
- Tomatoes: I used Roma tomatoes in this soup recipe. Because they're a little firmer, they help keep our creamy soup on the thicker side.
- Veggies: In addition to the tomatoes, this recipe includes onion, garlic, and jalapeño. And don't worry, this soup isn't spicy! The jalapeño is for flavor, not heat.
- Tarragon: Use the fresh stuff. It really takes this soup to the next level. You can also substitute basil if you can't find it at the grocery store.
- Coconut Cream: A dairy free way to make our soup nice and creamy. Use coconut cream from a can. You can also substitute evaporated milk. Just note that the soup will no longer be dairy free.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat oven to 425°F. Start by preparing the fresh ingredients: Quarter the tomatoes and white onion, mince garlic, dice and de-seed jalapeno, and wash fresh tarragon and place in a 9x13 Pyrex pan or oven safe casserole dish. Then, drizzle with olive oil and season with 2 tablespoons of Italian seasoning. Mix so everything is evenly coated.
2. Roast tomatoes and vegetables in the oven for 28-30 minutes. Tossing at the halfway point prevent vegetables from burning.
3. Once the tomatoes and vegetables are done roasting, strip the tarragon from its stalks. Pour all of the ingredients from the ceramic dish into a Dutch oven or large soup pot heated over medium high heat. Add flour and broth. Stir then let the soup come to a boil.
4. Then stir in coconut cream and reduce heat to a simmer.
5. Using your immersion blender, slowly start to blend the soup together. Be careful to have enough liquid covering the blade of the immersion blender. It can splatter, and if it’s piping hot, that can hurt. Blend until all ingredients are combined, then stir in salt + pepper and remaining Italian seasoning.
6. Serve hot with a Three-Cheese Grilled Cheese, Homemade Croutons, salty pesto, or freshly shaved parmesan cheese.
Recipe FAQs
I love to store portions of this soup in mason jars. They make it so easy to pour it into a microwave safe bowl for reheating. Keep in the refrigerator for up to 4 days or the freezer for up to 3 months.
The microwave or stove top will both work. If you microwave be sure to cover it with a paper towel or splatter guard, because it WILL splatter. I recommend 30 second intervals and stirring between each to avoid cold or hot pockets.
I used Roma tomatoes in this soup. Because they're a little firmer, they help keep our creamy soup on the thicker side. Something like plum tomatoes, which are pretty similar to Roma would also work well. I have not tried canned tomatoes and would substitute with caution because the liquid content will alter the rest of the recipe.
There's so many tasty toppings for tomato soup, but here are a few of my favorite topping ideas: homemade croutons, crusty bread, pumpkin seeds, tortilla strips, Ritz crackers, a dollop of sour cream or drizzle of greek yogurt, a sprinkle of cheese, avocado slices, or fresh herbs like basil, parsley, or cilantro.
If you don't have an immersion blender, this recipe becomes slightly more difficult. You'll have to transfer the soup (likely in portions) to your blender and blend until smooth before returning to the pot. It's possible, but will require many more dishes. I highly recommend getting yourself an immersion blender! It comes in handy for so many soup, sauce, and dressing recipes.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Dairy Free Tomato Soup
Equipment
- Cutting Board
- Knife
- 9x13 oven safe dish
- Measuring cups and spoons
- Immersion blender
- Dutch oven or large stock pot
Ingredients
- 8 roma tomatoes
- 1 white onion
- 3-4 garlic cloves
- 1 jalapeno
- 4 stalks fresh tarragon
- ¼ cup olive oil
- 4 tbsp Italian seasoning
- 1 tbsp flour or cornstarch
- 2 cups vegetable broth
- dash salt and pepper
- ⅔ cup coconut cream
Instructions
- Preheat oven to 425°F.
- First, prepare the fresh ingredients: Quarter the tomatoes and white onion, mince garlic, dice and de-seed jalapeno, and wash fresh tarragon.
- Place tomatoes, white onion, garlic, jalapenos, and tarragon in a 9x13 Pyrex pan or oven safe casserole dish. Then, drizzle with olive oil and season with 2 tablespoons of Italian seasoning. Mix so everything is evenly coated.
- Roast tomatoes and vegetables in the oven for 28-30 minutes. Toss 1-2 times to prevent vegetables from burning.
- Once the tomatoes and vegetables are done roasting, strip the tarragon from its stalks. Pour all of the ingredients from the ceramic dish into a Dutch oven or large stove top pot.
- Heat Dutch oven to medium-high heat. Then, add in flour and stir.
- Pour in broth. Let the soup come to a boil.
- Next, stir in coconut cream and reduce heat to a simmer.
- Using your immersion blender, slowly start to blend the soup together. Be careful to have enough liquid covering the blade of the immersion blender. It can splatter, and if it’s piping hot, that can hurt. Blend until all ingredients are combined.
- Stir in remaining Italian seasoning and any other seasonings you like to add like more fresh tarragon, basil, garlic salt, or red pepper flakes. Be sure to taste your creation because it might be perfect just the way it is!
- Serve hot with a Three-Cheese Grilled Cheese, Homemade Croutons, salty pesto, or freshly shaved parmesan cheese.
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Homemade Tomato Soup calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Samantha Price says
My absolute favorite! I use a regular blender since I do not have an immersion blender, and it works just fine! We love to add tortellini into this soup! Definitely a household favorite!!!
Courtney Paige says
That's great to hear! The blender is great for soups 🙂
Sydney Van Acker says
I need to buy an immersion blender because I see this as a staple of mine in the winter. I had to transfer to a blender which worked great, but lots of dirty dishes. Honestly, WORTH IT
Courtney Paige says
The flavor speaks for itself, perfect with my mom's homemade grilled cheese.