Homemade Dairy Free Tomato Soup

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