Tomato soup was an all time childhood favorite and tasted best paired with a grilled cheese or even with cheez its on top! Did anybody else do the cheez it thing?!

This is the perfect recipe for kids and adults of all ages, and is a perfect homemade family recipe. If only I knew then what I know now about the food industry I would be much more aware of the health dangers that came along with one can of tomato soup! Once I started cooking food for myself and family with REAL ingredients, no more store bought pre-made soups, there was no turning back to what we were all used to as kids. Read more about harmful ingredients to avoid in my blog post here

This soup is dairy- free and gluten-free but of course can dairy can be substituted. I designed to split the 1/2 cup milk in half and opted to use 1/4 cup of coconut milk and 1/4 cup of coconut creamer for extra creaminess. I HIGHLY recommend.

At the end when you are blending everythign together, you can use an immersion blender or a  high-powered blender. I use the Vitamix, its the BEST for making soups + smoothies and it can even warm the soup as it blends. Win Win!

Creamy Tomato Soup

Prep Time15 mins
Cook Time15 mins
Course: Main Course, Soup
Keyword: dairy free, gluten free, tomato soup from scratch
Servings: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 cloves garlic minced
  • 15 medium ripe tomatoes cut into chunks (or 3 -28oz cans plum tomatoes)
  • 5 fresh basil leaves chopped
  • 1/3 cup tomato paste
  • 1 cup organic vegetable stock
  • 1/2 cup dairy-free coconut milk/creamer or organic milk/creamer
  • salt and pepper to taste

Instructions

  • Prepare all the vegetables to start: chop the onion, carrots, tomatoes and basil leaves. Mince the garlic and set everything aside.
  • Place a large pot over medium heat. Once the pot has heated, add the oil and then the onions and garlic.
  • Saute the onions and garlic until the onions begin to soften. Add the carrots, tomatoes, basil leaves and salt and pepper and stir. Let everything cook for a few minutes, stirring often until everything begins to soften slightly.
  • After about 5-6 minutes, add the vegetable stock and tomato paste and stir to combine.
  • Add a lid to the pot and let the soup come to a slow boil. Once it reaches a boil, turn the heat to low and let soup simmer for about 20 minutes, stirring every 3-5 minutes or so.
  • Once the soup has finished simmering and the carrots have softened, remove the pot from the heat and puree the soup using an immersion blender or Vitamix.
  • After you pureed the soup put it through a strainer to catch any seeds or skin particles.
  • Then add milk and or cream and stir to combine.
  • Ass a few fresh basil leaves for garnish, serve!

This soup freezes well and can be warmed up right in a saucepan on your stove.

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