Dairy-Free Tomato Soup Recipe: With Fresh Tomatoes Or Canned

A comfort food loaded with veggies this dairy-free tomato soup recipe is a healthy twist on a classic! This tomato soup can be made with fresh tomatoes or canned tomatoes depending on what's in season. Likewise, it can be ultra-creamy or left with some texture.

Lastly, you can top it with your favorite gluten-free crackers, chips, or even roasted chickpeas! 

For many people, soup, particularly healthy tomato soup is a winter-time comfort food easily paired with grilled cheese.

Though I can’t deny the deliciousness of grilled cheese, as a Certified Nutrition Coach, this tasty, dairy-free tomato soup is a summertime favorite (like this grilled veggie quinoa salad) in our house!

Like so many people, I grew up on good old fashion Campbells Tomato Soup. I probably ate at least one can of soup a week when I was younger.

Even when I moved out on my own, the soup was cheap and required very little cooking (thank god because the kitchen was not a place I spent time!).

 

What Makes This Recipe Creamy?

While I do use coconut milk frequently in place of traditional cream, I also don't want to be overdosing on coconut milk.

Thus, this healthy tomato soup recipe uses chickpeas to amp up its creaminess instead! By blending chickpeas into the soup mix you end up with a perfectly pureed tomato soup.

As a result, it's thick, creamy and if you roast the chickpeas prior, you'll be adding in even more flavor.

 

Texture Of The Soup

The tomato soup can take on any texture of your preference! Because you'll be liquifying the soup after it's been cooked, you can simply opt for a chunkier soup or an ultra-smooth one (kinda like this low sodium potato leek soup).

Personally, I like my soup mostly smooth but with a few pieces for texture. I use a handheld immersion blender to whip up my soup and it works perfectly. I use it in this vegan broccoli cheese soup too.

Unlike using a food processor or Vitamix, you're in complete control of the texture and there's no mess by transferring it to and from anything.

 

Canned Versus Fresh Tomatoes 

I initially made this dairy-free tomato soup recipe with canned tomatoes and it turned out beautifully.

In contrast, last summer I came home with a crazy amount of tomatoes and made it fresh! It was a great way to use them up, just like this Israeli salad and these tomato desserts.

Basically, the dairy-free tomato soup with fresh tomatoes is just as delicious as with canned, and just like this tomato confit it's a great way to use up tomatoes from the garden. Learn to grow a salsa garden and enjoy the flavor of homegrown tomatoes!

 

Choosing Bone Broth

This tomato soup recipe does call for broth- and any and all broths seem to work! I normally have homemade chicken broth on hand as it's one of the three foods I believe should be in every toddler's diet.

However, this isn't often the case with everyone. While straight water will work in a pinch, my go-to solution is actually having bone broth powder on hand.

Yup, you read that right- bone broth powder!

As a result, this is a life-saver for me because all you need to do is whisk it into some boiling water and you're good to go! Which makes things like gluten-free chicken and rice soup just so easy and nourishing to whip up. All the quality of homemade bone broth without the eight hours of work.

Perfect Supplements has the best one I've found (grass-fed, non-GMO, no random ingredients). You can use code mamabear10 to save some money too.

What To Pair It With

I personally believe that this tomato soup is a recipe all on its own. That is to say, it's filling and nourishing. However, if using it as a side dish it pairs well with just about anything.

We use our tomato soup with:

• grilled veggie wraps
• any summertime sandwich
• vegan salt and pepper chips
• as an appetizer on special occasions

Toppings

When I first created this dairy-free tomato soup recipe I was not gluten-free. Thus, the topping in the recipe card is of homemade, crispy tortillas.

That said, you can definitely make those gluten-free (simply use a gluten-free wrap), nowadays I top my tomato soup with roasted chickpeas or my favorite gluten-free crackers.

How To Make The Vegan Tomato Soup Recipe

First, preheat the oven to 350 degrees.

In a large pot heat the avocado oil over medium to high.

Then, add in the onions and garlic and sauté until onions are soft.

Add in the carrots, pepper, celery, and seasonings. Cover. Let cook for 2-3 minutes.

Add in the tomatoes, broth, and chickpeas.

Bring to a boil.

Reduce heat and let simmer for twenty minutes ensuring carrots are soft.

Meanwhile, make the tortilla chips.

Cut the wraps into triangles. Use a brush to brush the avocado oil onto them and sprinkle with sea salt.

Place them in a foil lined tray into the oven.

Bake for five minutes, check, flip and bake again until just brown (about three minutes).

Keep a close eye on the tortillas as they burn so quickly.

Remove from the oven and let sit.

Use an immersion blender to emulsify the soup (alternatively, you could ladle it out into a powerful blender too).

Once liquified to your liking (I like to leave a bit for texture), serve and top with the tortilla chips.
Serves four.

Bring back memories of your childhood with this vegan tomato soup recipe! It’s easy to make, loaded with hidden veggies, and hearty enough to be filling.

In particular, with grilled cheese, by itself with homemade tortilla chips, this homemade tomato soup recipe is a classic. You can use it as comfort food in the winter, or an appetizer to a bigger meal. Similarly, it works beautifully to use up all the extra tomatoes at the end of summer!