Dairy-free Creamy Tomato Soup

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A lovely warm bowl of creamy tomato soup without the cream - the magic is in the olive oil (don't skimp!) and slowly cooked onions. When blended together they create a creamy soup that is satisfying and much healthier and lighter than a cream based soup. Pair it with a grilled panini or green salad for a delicious meal.

Prep Time10

Cook Time25

Course: Soup

Keyword: tomato soup

Servings: servings

Calories: 258kcal

Author: Christina Shoup

Ingredients

¼ cup olive oil
2 cups onions, thinly sliced about 1 large or 2 small onions
1 cup sliced carrots about 2-3 carrots
1 tsp kosher salt
½ tsp freshly ground black pepper
3 cloves garlic, sliced
1 tbsp tomato paste
1 tsp dried basil
¼ tsp red pepper flake optional
1 28-oz can of whole or crushed San Marzano tomatoes
1 qt chicken or vegetable stock divided
Flaky maldon salt for garnish

Instructions

Heat a large pot over medium-low heat. Add the olive oil and when it's warm enough to slide easily across the pan, add the onions, carrots, salt and pepper. Cook until very tender and only lightly golden, stirring occasionally, about 15 minutes.
Turn up the heat to medium-high. Add the garlic, tomato paste, basil and red pepper. Cook for about 1-2 minutes until the garlic is fragrant and the tomato paste gets slightly darker.
Add the tomatoes and 3 cups of the stock and bring to a boil. Reduce the heat until the soup is just simmering and let it cook for about 10 minutes allowing the flavors to meld.
At this point you can turn off the heat and let the soup cool a bit before blending or you can add the hot soup in two batches to a high speed blender. Carefully blend until smooth. If more liquid is needed, add a bit more stock.
I often serve straight from my blender but you can also return the soup to the pot and keep warm. Either way, be sure to taste for seasoning. More salt is often needed but it depends on how salty your broth is. Serve with a pinch of flaky salt, if desired.

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