Dairy Free Tomato Soup Recipe – Know the Secret Tips: Indulging in a warm bowl of tomato soup is a delight that has stood the test of time; but, for individuals who can’t consume dairy products, it might be difficult to find a recipe that is fulfilling.
Dairy Free Tomato Soup Recipe – Know the Secret Tips
Have no fear! A creamy tomato soup that does not contain dairy may be made with just a few simple substitutions and ingredients, and it will still be just as tasty. In the next blog article, I will walk you through a delectable recipe, provide you with some useful advice, and delve into the nutritional benefits that this dish that is both comforting and enjoyable offers.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 (28-ounce) cans of whole peeled tomatoes
- 1 (14-ounce) can of coconut milk
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
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Instructions
In a large saucepan, bring the olive oil to a temperature of medium. Cook the onion until it becomes translucent, which should take around five minutes.
In a pot, combine the following ingredients: minced garlic, dried basil, dried oregano, dried thyme, and dried red pepper flakes.
After a thorough stirring, continue cooking for one more minute until the aroma is released. Add the tomatoes that have been canned together with their juices.
When you want to break the tomatoes up into smaller pieces, you can use a wooden spoon. After bringing the mixture to a simmer, allow it to cook for approximately fifteen to twenty minutes while stirring it occasionally.
The saucepan should be removed from the heat once the tomatoes have become more pliable and the flavors have completed their blending.
Make sure the soup is completely smooth by blending it with an immersion blender. You also have the option of carefully transferring the soup in portions to a blender, blending it until it is completely smooth, and then returning it to the vessel.
Put the pot back on the stove over low heat and gently stir in the coconut milk. Continue to let the soup simmer at a moderate temperature for another five to ten minutes so that the flavors can combine.
Add salt and pepper to taste, and season with salt. When the soup has reached the desired temperature and has been seasoned to your satisfaction, take it off the heat.
Use a ladle to transfer the creamy tomato soup that does not contain dairy into dishes, and if wanted, garnish with fresh basil leaves. Enjoy while it’s still hot!
Tips for Success
Canned tomatoes of superior grade are the finest option for achieving the desired flavor. It is highly recommended that you go for San Marzano tomatoes.
In the event that you would like your soup to be more smooth, you can remove any tomato seeds or skin by straining it through a fine mesh strainer after it has been blended.
Change the consistency of the soup by adding more or less coconut milk, depending on your preference.
By using less coconut milk, you can have a thicker soup, and by adding more, you can achieve a thinner consistency.
You can personalize the soup by adding the herbs and spices that you enjoy the most. The addition of fresh basil or parsley is a wonderful touch.
For up to three to four days, any leftovers can be stored in the refrigerator in an airtight container. Alternatively, they can be frozen for extended preservation.
Nutrition
- Calories:Â 276kcal
- Carbohydrates:Â 43g
- Protein:Â 9g
- Fat:Â 11g
- Saturated Fat:Â 3g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 5g
- Sodium:Â 860mg
- Potassium:Â 1512mg
- Fiber:Â 10g
- Sugar:Â 17g
- Vitamin A:Â 1548IU
- Vitamin C:Â 68mg
- Calcium:Â 177mg
- Iron:Â 6mg
