Creamy Dairy Free Tomato Basil Soup- Quick and Easy

Name: Creamy Dairy Free Tomato Basil Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 4 Beefsteak tomatoes or other large tomato (quartered); 20 oz Cherry Tomatoes; 1 White Onion (quartered); 2 Tbsp Olive Oil; 4 cup Chicken Broth; 1 Tbsp Italian Seasoning; 1 tsp Parsley (Dried); 1 Tbsp Garlic (minced); 2 Tbsp JOI Cashew Base; 1/2 cups Basil (Fresh); 2 tsp Salt; 2 tsp Black Pepper; 1/4 tsp Red Pepper Flakes

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This dairy-free tomato basil soup is a comforting and wholesome dish made with ripe tomatoes, fresh basil, and creamy coconut milk. Bursting with natural sweetness and herby notes, it offers a rich, creamy consistency without any dairy. Perfect as a light meal or paired with some grilled cheese sandwiches or salad, this soup is a delicious and nourishing choice for any season.

This creamy dairy-free tomato soup is a healthier alternative to the famous canned tomato soup that everyone loves. I love having a bowl of hot soup on a chilly night and this is a great recipe to make for lunches for the entire week because it heats up quickly and goes great with a few fresh veggies on the side or a grilled cheese if you have time!

Why You'll Love This Recipe

Allergy-Friendly: It's dairy-free, making it suitable for those who need or prefer no dairy without sacrificing the creaminess of the traditional tomato basil soup.
Fresh, Simple Ingredients: The recipe uses real, fresh ingredients like roasted tomatoes and fresh herbs, delivering authentic flavor and plenty of nutrients.
Easy to Make: With minimal ingredients and prep, it’s perfect for busy weeknights or to meal prep for lunches for the week during the cooler months.
Versatile: This tomato basil soup recipe can be enjoyed on its own on a cold day, paired with a salad or sandwich, or customized with toppings like croutons or roasted veggies.

Ingredients You Will Need

Fresh Tomatoes: have a sweet, juicy flavor and a firm texture, they are low in calories and high in water content. They are high in vitamins A and C so they support the immune system and are also high in fiber and antioxidants. This recipe calls for both cherry tomatoes and

Yellow Onion: are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.

Garlic Cloves: are known for their anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.

Olive Oil: It is really important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.

Chicken Broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, or coloring, and that is organic.

JOI Cashew Base: This is a base of ground cashews that when mixed with liquid makes a cashew milk that is super creamy and delicious.

Basil: has a bright, sweet, and slightly peppery flavor, making it a versatile herb in both savory and sweet dishes. Nutritionally, basil is rich in antioxidants, vitamin K, and essential oils that may have anti-inflammatory and antimicrobial properties.

Red Pepper Flakes: A concentrated source of heat due to the presence of capsaicin, the compound responsible for the spicy sensation. They also provide a modest amount of vitamin A, which is essential for eye health and immune function. Additionally, the capsaicin in red pepper flakes has been associated with various health benefits, including potential pain relief and metabolism-boosting effects.

Recipe Variations

JOI: This is very similar to cashew butter, but when blended with water it makes cashew milk. If this is not something you have on hand, you can also use 2 cups full fat coconut milk or cashew milk.
Chicken Broth: If you are looking to add some protein to this soup, you can use chicken bone broth.
Vegan: To make this recipe a vegan soup, just swap out the chicken broth for vegetable broth.
Coconut milk: This can be substituted with any dairy-free milk of your choice. If you choose to not make this dairy-free, heavy cream or half and half are great options.

Instructions

Step 1: Line a sheet pan with parchment paper. Add beefsteak tomatoes, grape tomatoes, and white onion to the pan. Coat in 2 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast for about 35 minutes or until soft.

Step 2: When the tomatoes are done roasting, add them to a large pot along with the remainder of the ingredients (garlic, chicken broth, JOI nut base, Italian seasoning, parsley, red pepper flakes, basil, salt and pepper.

Step 3: Bring the soup to a boil and then use the immersion blender (or other high-powered blender) to blend the soup until smooth.

Step 4: Bring the soup back to a boil and let it simmer for about 10 minutes so it thickens.

Recipe Tips and Tricks

Blending: I use an immersion blender, but if you do not have one, you can use any high-powered blender, just be sure to leave the lid slightly open so that the steam can escape.
Making it thicker: If for some reason the soup does not thicken, sometimes I will add a slurry of 1 teaspoon arrowroot powder and 1 teaspoon of water to the soup and let it simmer.

Storage Tips

Refrigerator: This homemade tomato soup is stored well in an airtight container for up to 5 days in the refrigerator. Either microwave or bring to a boil on the stove to reheat.

Freezer: If you are meal-prepping for a future date and decide to make a large batch, this creamy tomato basil soup freezes well in a freezer-safe container for up to 3 months in the freezer.

What To Serve It With

Salads: Dairy-free Caesar Salad, Apple Pecan Salad, Fall Kale Salad, Wedge Salad
Toppings/Extras: Croutons, sprouts, extra fresh basil leaves, a pinch of red pepper flakes, parmesan cheese, coconut cream, grilled cheese sandwich
Other Soups You Might Like: Tortilla soup, Pasta Fagiole, Minestrone, Lasagna Soup

FAQs About Dairy-Free Tomato Basil Soup

Can I use dried basil instead of fresh basil?

I do not recommend using dried basil. Even if basil can be hard to come by, fresh is the best! If you have to use dried, 2-3 tablespoon of dried basil would be the substitution, however, it may not have the exact same flavor in the soup.

Should I remove the skin of the tomatoes?

Nope! No need to remove the skins on the tomatoes, they will get blended up into the soup and add lots of nutrients, as well.

How do you make tomato soup less acidic?

Tomato basil soup will naturally be a more acidic food, however, you can add a teaspoon of maple syrup to help mellow it. Roasting the tomatoes will also naturally help decrease the acidity.

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