Are you craving a warm, comforting bowl of soup but need to avoid dairy and gluten? This creamy tomato soup recipe is the perfect solution! It’s incredibly easy to make, bursting with fresh tomato flavor, and surprisingly creamy without a single drop of cream or dairy. This healthy meal is perfect for a quick weeknight dinner or a light lunch, proving that delicious and dairy-free can go hand in hand. Get ready to experience homemade cooking at its finest, even with dietary restrictions!
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes, undrained
- 4 cups vegetable broth (low sodium preferred)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast (for creaminess)
- Optional: Fresh basil leaves for garnish
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of our delicious dish.
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Simmer the soup: Add the crushed tomatoes, diced tomatoes (with their juices), vegetable broth, oregano, basil, salt, and pepper to the pot. Bring the mixture to a gentle simmer, then reduce the heat and cook for at least 15 minutes, or up to 30 minutes for a richer flavor. The longer it simmers, the more the flavors meld together.
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Blend for creaminess: Carefully transfer the soup to a blender (or use an immersion blender). Add the nutritional yeast and blend until completely smooth and creamy. Be cautious when blending hot liquids. If using a regular blender, vent the lid slightly to prevent pressure buildup.
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Serve and enjoy: Pour the soup into bowls and garnish with fresh basil leaves, if desired. This easy recipe is perfect served with a side of gluten-free bread or crackers for dipping.
Cooking Tips for the Best Results:
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Roast the tomatoes: For an even deeper, richer tomato flavor, roast the tomatoes before adding them to the soup. Simply toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
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Adjust seasonings: Taste the soup before serving and adjust the seasonings to your preference. You might want to add more herbs, spices, or a pinch of sugar to balance the acidity of the tomatoes.
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Make it spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
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Add other vegetables: Feel free to add other vegetables like carrots, celery, or zucchini to the soup for added nutrition and flavor.
Variations:
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Creamy Coconut Tomato Soup: Substitute coconut milk for the vegetable broth for a richer, sweeter flavor.
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Roasted Red Pepper Tomato Soup: Add a roasted red pepper for a smoky sweetness.
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Tomato Basil Soup with a Twist: Experiment with different herbs and spices, such as thyme, rosemary, or even a touch of smoked paprika.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200
- Protein: 5-7g
- Fat: 5-7g
- Carbohydrates: 20-25g
- Fiber: 4-5g
This dairy-free and gluten-free creamy tomato soup is a healthy, delicious, and easy recipe perfect for anyone looking for quick dinner ideas or simply a comforting and flavorful meal. Enjoy!