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Homemade Dairy Free Tomato Soup

4/27/2022

Does this spring have you cold and needing to warm up? The weather thus far has been far from feeling like spring, but know there are ways to nourish the body with warmth without feeling heavy and weighed down from thick/heavy food.

This homemade tomato soup is a perfect addition to your recipe box for a lighter and healthier soup.

Homemade Dairy Free Tomato Soup
Total Time: 20-30 minutes

Ingredients:
1-2 tsbp olive oil
1 small onion, chopped
2 large garlic cloves, chopped
1 28 oz can San Marzano whole peeled tomatoes
3 cups vegetable broth
1 tbsp tomato paste
1-2 tsp sugar
2-3 tbsp fresh basil, chopped (or 1 tsp dried)
1/2 tsp dried oregano
3/4 tsp salt
1/8 tsp pepper
1/3 cup nondairy cream or coconut milk (can start w/ 1/4 cup and add more if necessary)

Directions:
In a soup pot saute the onion and garlic in the olive oil for several minutes. Once translucent, add the spices, mix well and cook for 1-2 minutes.

Next, add the tomato paste, tomatoes, broth and bring to a boil. Reduce to a simmer and add the sweetener. Simmer for 15-18 minutes until the tomatoes can easily be sliced with a spoon.

Remove from heat and pour the soup into a blender and puree well with the cream of choice. If using a hand immersion blender, add in the cream and blend until pureed. Top with basil and serve warm!

Let's Connect! Check out my other soup recipes below!

7-Ingredient Creamy Asparagus Soup

Vegan Roasted Red Pepper + Carrot Soup

Vegan Carrot Apple Fennel Soup

6 Comments

Dairy Free All-Spiced Blueberry Crisp

4/13/2022

8 Comments

I found this beautiful mid century Scandinavian woven tablecloth and it reminded me of summer. Summer will be here soon and ironically, I had a bag of hand-picked blueberries that I picked last summer from a local blueberry forest / farm.

Although I am posting this in the spring, I decided to mix the best of summer and winter together by concocting an all-spiced blueberry crisp. Whipped coconut cream is an excellent addition to any fruit crisp!

I make my crisps a bit more on the healthier side, so if you like it sweeter, adjust the sweetener ratio.

"Blueberries, strawberries and blackberries are true super foods. Naturally sweet and juicy, berries are low in sugar and high in nutrients - they are among the best
foods you can eat."
- Joel Fuhrman

Dairy Free All-Spiced Blueberry Crisp
Prep Time - 10 minutes
Bake Time - 28-30 minutes
Pan - 8 or 9 inch diameter pie pan

Filling Ingredients:
4 cups blueberries (frozen is okay)
1/2 lemon squeezed
2 tbsp corn starch
2 tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp all spice
pinch of nutmeg

Topping Ingredients
1 cup old fashion rolled oats
1/2 cup almond or pastry flour
3 tbsp agave or maple syrup
1/4 cup coconut or canola oil
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp all spice
pinch of nutmeg

optional topping: whipped coconut cream

Directions:
Preheat oven to 375 degrees. Spray or grease an 8 or 9 inch round or square pan.

In a bowl, mix all of the filling ingredients together until well combined and pour it into the pan. Either use the same bowl or mix together the rolled oats, spices and the flour until well combined. Add the wet ingredients and mix well. Pour the topping on top of the fruit and bake for about 28-30 minutes. Topping should be slightly golden brown.

Serve with coconut whipped cream!

Let's Connect! Enjoy my other crisp recipes below!