Warming Homemade Tomato Soup (Dairy Free) Recipe

"This soup is dairy free, easy to make and my family loves it! I do not put extra veggies in the directions, however, I DO saute some other veggie (carrot, zucchini, etc) and hide it in there for more nutrition. This time I used the stems from the red Swiss chard. If you are using canned chicken broth, leave out the salt. Homemade chicken 'bone broth' has the most nutrition bang for your buck. I usually use the Tofutti cream cheese, but if you're avoiding the soy, you can make a homemade sub with cashews."

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (312.6 g)
Calories 371.2
Total Fat - 21.1 g
Saturated Fat - 12.9 g
Cholesterol - 69.4 mg
Sodium - 840.8 mg
Total Carbohydrate - 29.2 g
Dietary Fiber - 2.1 g
Sugars - 4.5 g
Protein - 16.8 g
Calcium - 123.8 mg
Iron - 2 mg
Vitamin C - 3.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a medium skillet (or directly in the stock pot), saute the onions, garlic (and any veggies you desire) in the coconut oil until soft (5 minutes).

Step 2

Place in a large stock pot, add the tomatoes, puree, broth and spices and bring to a simmer; simmer for 20 minutes, stirring periodically.

Step 3

Add the cream cheese and simmer for a few minutes longer, stirring to break up and help dissolve.

Step 4

If using a blender, cool the soup enough to blend safely. In batches, blend the soup and return to the pot. If you have a stick blender, just put it in the soup (without cooling) and carefully blend until soup is smooth.