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This dairy-free tomato soup is made using roasted tomatoes, fresh basil, caramelized shallots, & a few other key ingredients to give it a complex flavor (and canned tomato soup a serious run for its money).
This soup reminds me of the changing seasons. It holds onto the bright and rich flavors of summer but serves them up in a cozy twist preparing us for the colder months ahead.
Although it's still technically summer until the 22nd of September, fall has always been a favorite season of mine. Between the changing colors of leaves, sweater weather, warm baked apples with dairy-free salted caramel sauce, and the crisp air, I just love it all.
Ingredients For Dairy-Free Tomato Soup
- Roma tomatoes (also called plum) - the riper and juicier the better.
- Garlic cloves - to create the flavor early on.
- Shallots - caramelizing them first adds dimension to the soup.
- Tomato paste - helps give the soup a really concentrated tomato flavor and gives it lots of umami notes.
- Broth - either chicken or vegetable is great.
- Fresh thyme sprigs - add more flavor.
- Fresh basil leaves - give it freshness and goes so well with tomatoes.
- Olive oil - for roasting the tomatoes and also adding depth and richness to the soup.
- Salt & pepper - to taste.
- Dairy-free butter (optional) - gives it a richer flavor and creamier texture.
- Cashew cream (optional add-in) - if you want an even creamier soup.
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this dairy-free roasted tomato soup using what you already have? Here are some ideas…
- No Roma or plum tomatoes? - use heirloom tomatoes if you have access to them.
- No shallots? - use a red, yellow, or white onion instead.
- No fresh thyme? - sub ½ teaspoons of dried thyme in its place.
- No tomato paste? - use 4 tablespoons tomato sauce or puree instead, but you'll have to cook it down a little longer to reduce it to have a similar concentrated flavor.
Frequently Asked Questions
When I first made this soup, my tomatoes were pretty unripe. So, to speed up the process, I put them in a paper bag and folded over the top, and left them on the counter for a couple of days. Once their skin had turned a deeper hue of red and they were soft to the touch, I knew dairy-free tomato soup was on the menu.
You can make this soup in a standup blender, just make sure to leave plenty of room at the top. Also, you'll likely have to do it in two batches.
The fresh basil leaves add another dimension of flavor to the soup that wouldn't be the same with dried basil.
More Dairy-Free Tomato Recipes
Dairy-Free Roasted Tomato Soup With Basil
Ingredients
- 3 pounds roma or plum tomatoes
- 5 garlic cloves, peeled
- 4-5 tablespoons olive oil, divided
- 3 shallots, diced
- 2 tablespoons tomato paste
- 1½-2 cups chicken or veggie broth depending on how thick you want your soup
- 3 fresh thyme sprigs, leaves removed
- 1 cup fresh basil leaves + more for serving
- salt & pepper, to taste
Optional Add-ins
- 1 tablespoon dairy-free butter optional
- cashew cream optional
Instructions
- Preheat your oven to 400°F.
- Cut the tomatoes in half lengthwise, remove the stem, and place them on a parchment-lined baking tray in a single layer along with the peeled garlic cloves. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Bake for 45 minutes.
- When the tomatoes have about 15 minutes left in the oven, heat a soup pot over medium heat and add 1 tablespoon of olive oil. Once hot, add the diced shallot and cook for 10 minutes, stirring occasionally. Season with salt & pepper and stir in the tomato paste. Cook for another 2-3 minutes.
- Remove the roasted tomatoes from the oven and add them into the soup pot along with the garlic (plus the juicy bits on the baking sheet), broth, basil, and thyme leaves. Cook over medium-high heat for about 5-8 minutes. Turn off the heat.
- Go in with an immersion blender until you’ve reached your desired consistency - either completely smooth or with a little texture. Season with more salt and pepper to taste and stir in the dairy-free butter if using. Serve with cashew cream (optional) and drizzle with more olive oil.
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