Dairy Free Tomato Soup
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!
10 minutes
5 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
Serves: 4
Ingredients
- 0.25 whole0.25 whole0.25 whole Onion, chopped
- 2 cloves2 cloves2 cloves Garlic
- 4 cup4 cup4 cup Tomato, chopped (or one 14.5 oz can diced tomatoes)
- 0.75 cup0.75 cup0.75 cup Sun Dried Tomatoes
- 1.5 cup1.5 cup1.5 cup Vegetable Broth
- 0.5 cup0.5 cup0.5 cup Raw Cashews
- 0.5 cup0.5 cup0.5 cup Almond Milk
- 1 tsp1 tsp1 tsp dried Thyme
- 2 pinch2 pinch2 pinch Salt and Pepper, to taste
Process
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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