Creamy & Light Tomato Soup
A light yet incredibly creamy tomato soup made dairy-free with unsweetened almond milk, offering comforting flavors without the heaviness. Perfect for a wholesome lunch or a warm appetizer.
For 4 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, granulated sugar (if using), salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a regular blender (fill only halfway, secure lid, and hold down with a towel) and blend until smooth. Return blended soup to the pot.
Stir in the unsweetened almond milk. Gently reheat the soup over low heat until warmed through, but do not bring it to a boil after adding the almond milk, as it can curdle.
Taste and adjust seasonings as needed, adding more salt, pepper, or sugar if desired.
Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest texture, pass the blended soup through a fine-mesh sieve after blending to remove any small bits of tomato skin or seeds.
- 2Always add almond milk off the heat or over very low heat, and never bring the soup to a rolling boil after it's been added. Gentle warming is key to preventing curdling.
- 3Tomatoes can be quite acidic. A small amount of sugar (or a tiny pinch of baking soda) helps to balance this, enhancing the natural sweetness of the tomatoes.
- 4This soup freezes beautifully. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Adapt it for your goals.
Roasted Tomato Depth
For a deeper, more complex flavor, roast fresh tomatoes (if using instead of canned), or even a few garlic cloves and onion halves, before adding them to the pot.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes along with the dried herbs for a subtle warmth, or a diced jalapeño with the onion for a more pronounced heat.
Herbaceous BoostHerbaceous Boost
Experiment with other fresh herbs like thyme or oregano, adding them in the last few minutes of simmering or as a fresh garnish.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant known for its potential role in protecting against certain diseases and promoting skin health.
Dairy-Free & Vegan Friendly
Utilizing unsweetened almond milk makes this soup suitable for those with dairy allergies, lactose intolerance, or following a vegan diet, while still providing a creamy texture.
Good Source of Vitamins & Minerals
This soup provides essential vitamins like Vitamin C and K from tomatoes, along with dietary fiber, contributing to overall well-being and digestive health.
Frequently asked questions
Yes, unsweetened cashew milk or oat milk can also be used for a creamy texture. Avoid coconut milk if you don't want a distinct coconut flavor. Always choose unsweetened varieties.
