Dairy-Free Creamy Tomato Soup

Serving Size: 4
Prep Time: 10 MIN
Run Time: 30 MIN

1 tbsp olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 (28-oz) can whole peeled tomatoes (or 4 fresh tomatoes, peeled and chopped)

1½ cups prepared plant-based milk (preferably cashew or oat milk)

1 cup vegetable broth

1 tsp dried basil (or 2 tbsp fresh basil)

½ tsp dried oregano

½ tsp salt (adjust to taste)

¼ tsp black pepper

Optional: A pinch of red pepper flakes (for heat)

To start, prepare 1½ cups of cashew or oat milk, which will add a creamy or neutral smooth finish to the soup. Set it aside. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Next, add the tomatoes (including their juices), basil, oregano, salt, and black pepper to the pot. Stir well to combine, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 10–12 minutes, stirring occasionally to ensure the flavors meld together.

Once cooked, remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth, or carefully transfer it in batches to a high-speed blender. Return the pureed soup to the pot over low heat and stir in the prepared plant-based milk. Mix until fully incorporated, then taste and adjust the seasonings as needed. For extra spice, add a pinch of red pepper flakes.

Finally, ladle the creamy tomato soup into bowls and garnish with fresh basil, a drizzle of olive oil, or a sprinkle of black pepper. Serve warm with crusty bread or a vegan grilled cheese for a comforting and wholesome meal.