Dairy Free Tomato Soup (Edit recipe)

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If you’re looking for a dairy free tomato soup that is kid approved (and husband who doesn’t like tomato soup approved) LOOK NO FURTHER. I used fresh tomatoes that are still hanging on from the garden for this, but you can also used canned tomatoes. Ellie gets very excited when it’s “grilled cheese and tomato soup night” and I get excited because this is a 15 minute meal. Grab your blender and let’s go!

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PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 4

Ingredients

0.25 whole Onion, chopped
2 cloves Garlic
4 cup Tomato, chopped (or one 14.5 oz can diced tomatoes)
0.75 cup Sun Dried Tomatoes
1.5 cup Vegetable Broth
0.5 cup Raw Cashews
0.5 cup Almond Milk
1 tsp dried Thyme
2 pinch Salt and Pepper, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend all ingredients and heat over stove top, or if you have a soup setting on your blender just set it to that and serve once it’s done!

Notes

I sauté the onion and garlic until soft and then add to blender but if you’re really quick on time, you can just pop them in without doing so (I’ve made this both ways and both are good). ❤️

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	121
Fat:	7 g
Carbohydrates:	11 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	385 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.