Name: Dairy Free Creamy Tomato Soup recipe
Ingredients: 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its richer flavor and health benefits. It’s used to sauté the vegetables and adds a foundational layer of flavor to the soup.; 1 large Yellow Onion, diced: Yellow onion provides a foundational savory sweetness and aromatic depth to the soup. Dicing ensures even cooking and distribution of flavor.; 2-3 cloves Garlic, minced: Fresh garlic is crucial for its pungent and aromatic contribution. Mincing ensures the garlic flavor infuses the soup evenly. Adjust the amount to your garlic preference.; 2 lbs Ripe Tomatoes, roughly chopped: The heart of the soup! Use the ripest, juiciest, and most flavorful tomatoes you can find. Roma Tomatoes: A classic choice for tomato soup due to their meaty texture and lower water content.; Heirloom Tomatoes: For a more complex and nuanced flavor, use a mix of heirloom tomatoes. Their diverse flavors will shine through.; Canned Whole Peeled Tomatoes (High Quality): In a pinch, or during off-season, high-quality canned whole peeled tomatoes are a good substitute. Look for San Marzano tomatoes for superior flavor. If using canned, drain some of the excess liquid to prevent a watery soup.; 1 (15 oz) can Tomato Sauce: Tomato sauce adds concentrated tomato flavor and helps to thicken the soup naturally. Choose a brand with no added sugar or unnecessary additives.; 4 cups Vegetable Broth: Low-sodium vegetable broth is recommended to control the saltiness of the soup. Using a good quality broth or homemade broth enhances the overall flavor. Chicken broth can be used if you are not strictly vegetarian or vegan.; 1 teaspoon Dried Basil: Dried basil adds a classic Italian herb note that complements tomatoes perfectly. If using fresh basil, add it at the end of cooking for a brighter flavor.; ½ teaspoon Dried Oregano: Dried oregano adds an earthy and slightly peppery note that rounds out the herb profile of the soup.; ½ teaspoon Salt: Essential for seasoning and enhancing the flavors of all ingredients. Use kosher salt or sea salt for best flavor.; ¼ teaspoon Black Pepper: Freshly ground black pepper adds warmth and depth of flavor.; 1 cup Raw Cashews, soaked in hot water for at least 30 minutes (or overnight): Raw cashews are the secret ingredient for achieving that creamy, velvety texture without any dairy. Soaking softens them, making them blend into a perfectly smooth cream. Alternative for Nut Allergies: For nut allergies, substitute with 1 cup of cooked white beans (like cannellini or great northern beans) or 1 cup of silken tofu. These will provide a creamy texture, though the flavor profile might be slightly different.; 2 tablespoons Nutritional Yeast (Optional, but Recommended for Cheesy Umami): Nutritional yeast adds a subtle cheesy, umami flavor that enhances the overall richness of the soup and adds a depth of flavor often associated with dairy. It’s a vegan staple and adds a boost of B vitamins.; 1 tablespoon Lemon Juice: Fresh lemon juice adds a touch of acidity that brightens the flavors of the soup and balances the sweetness of the tomatoes.; Fresh Basil Leaves, for garnish (Optional): Fresh basil leaves, chopped or whole, provide a beautiful garnish and a final burst of fresh basil aroma.; Red Pepper Flakes, for garnish (Optional, for a touch of heat): A sprinkle of red pepper flakes adds a subtle kick of heat and visual appeal.; Dairy-Free Croutons or Toasted Bread, for serving (Optional): Dairy-free croutons or toasted crusty bread are perfect for dipping and adding texture to the soup.

Ingredients

Scale

For the Soup Base:

- 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its richer flavor and health benefits. It’s used to sauté the vegetables and adds a foundational layer of flavor to the soup.

- 1 large Yellow Onion, diced: Yellow onion provides a foundational savory sweetness and aromatic depth to the soup. Dicing ensures even cooking and distribution of flavor.

- 2–3 cloves Garlic, minced: Fresh garlic is crucial for its pungent and aromatic contribution. Mincing ensures the garlic flavor infuses the soup evenly. Adjust the amount to your garlic preference.

- 2 lbs Ripe Tomatoes, roughly chopped: The heart of the soup! Use the ripest, juiciest, and most flavorful tomatoes you can find.
  - - Roma Tomatoes: A classic choice for tomato soup due to their meaty texture and lower water content.
  - - Heirloom Tomatoes: For a more complex and nuanced flavor, use a mix of heirloom tomatoes. Their diverse flavors will shine through.
  - - Canned Whole Peeled Tomatoes (High Quality): In a pinch, or during off-season, high-quality canned whole peeled tomatoes are a good substitute. Look for San Marzano tomatoes for superior flavor. If using canned, drain some of the excess liquid to prevent a watery soup.

- 1 (15 oz) can Tomato Sauce: Tomato sauce adds concentrated tomato flavor and helps to thicken the soup naturally. Choose a brand with no added sugar or unnecessary additives.

- 4 cups Vegetable Broth: Low-sodium vegetable broth is recommended to control the saltiness of the soup. Using a good quality broth or homemade broth enhances the overall flavor. Chicken broth can be used if you are not strictly vegetarian or vegan.

- 1 teaspoon Dried Basil: Dried basil adds a classic Italian herb note that complements tomatoes perfectly. If using fresh basil, add it at the end of cooking for a brighter flavor.

- ½ teaspoon Dried Oregano: Dried oregano adds an earthy and slightly peppery note that rounds out the herb profile of the soup.

- ½ teaspoon Salt: Essential for seasoning and enhancing the flavors of all ingredients. Use kosher salt or sea salt for best flavor.

- ¼ teaspoon Black Pepper: Freshly ground black pepper adds warmth and depth of flavor.

For Creaminess and Body (Dairy-Free):

- 1 cup Raw Cashews, soaked in hot water for at least 30 minutes (or overnight): Raw cashews are the secret ingredient for achieving that creamy, velvety texture without any dairy. Soaking softens them, making them blend into a perfectly smooth cream.
  - - Alternative for Nut Allergies: For nut allergies, substitute with 1 cup of cooked white beans (like cannellini or great northern beans) or 1 cup of silken tofu. These will provide a creamy texture, though the flavor profile might be slightly different.

- 2 tablespoons Nutritional Yeast (Optional, but Recommended for Cheesy Umami): Nutritional yeast adds a subtle cheesy, umami flavor that enhances the overall richness of the soup and adds a depth of flavor often associated with dairy. It’s a vegan staple and adds a boost of B vitamins.

For Brightness and Finishing:

- 1 tablespoon Lemon Juice: Fresh lemon juice adds a touch of acidity that brightens the flavors of the soup and balances the sweetness of the tomatoes.

- Fresh Basil Leaves, for garnish (Optional): Fresh basil leaves, chopped or whole, provide a beautiful garnish and a final burst of fresh basil aroma.

- Red Pepper Flakes, for garnish (Optional, for a touch of heat): A sprinkle of red pepper flakes adds a subtle kick of heat and visual appeal.

- Dairy-Free Croutons or Toasted Bread, for serving (Optional): Dairy-free croutons or toasted crusty bread are perfect for dipping and adding texture to the soup.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sauté Aromatics and Build Flavor

1. Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. The pot should be large enough to accommodate all the soup ingredients.

1. Sauté Onion: Add the diced onion to the pot and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent browning and ensure even cooking. Sautéing the onion softens it and releases its sweetness, forming a flavorful base for the soup.

1. Add Garlic: Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic briefly releases its aromatic compounds and enhances the overall flavor of the soup.

Step 2: Simmer Tomatoes and Develop Depth

1. Add Tomatoes and Tomato Sauce: Add the chopped tomatoes (fresh or canned) and tomato sauce to the pot. Stir to combine with the sautéed onions and garlic.

1. Add Broth and Spices: Pour in the vegetable broth. Add the dried basil, dried oregano, salt, and black pepper. Stir well to combine all ingredients.

1. Bring to a Simmer, then Reduce Heat: Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes, or up to 30 minutes. Simmering allows the tomatoes to break down, soften, and release their juices, and it allows the flavors to meld and deepen. The longer simmering time enhances the richness and complexity of the soup.

Step 3: Blend for Creaminess (with Cashews)

1. Drain Soaked Cashews: Drain the soaked cashews and rinse them briefly under cold water. Soaking softens the cashews, making them blend into a perfectly smooth cream.

1. Blend Soup (in Batches or with Immersion Blender):
  - - Option 1: Stand Blender: Carefully transfer the hot soup to a blender in batches (do not overfill the blender, as hot liquids can expand and cause splattering). Remove the center cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape. Blend until completely smooth and creamy. Repeat with remaining soup batches.
  - - Option 2: Immersion Blender: Use an immersion blender directly in the pot to blend the soup until completely smooth and creamy. Be careful to keep the immersion blender submerged to avoid splattering hot soup.

1. Return Blended Soup to Pot (if using stand blender): If you used a stand blender, return the blended soup to the pot.

1. Stir in Nutritional Yeast (Optional): Stir in the nutritional yeast for a cheesy, umami flavor. Mix well to incorporate it evenly into the soup.

Step 4: Finish and Serve

1. Heat Through (if needed): If the soup has cooled down during blending, gently heat it through over low heat. Do not boil after blending, as it can affect the texture.

1. Stir in Lemon Juice: Stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.

1. Serve Hot: Ladle the Dairy-Free Creamy Tomato Soup into bowls.

1. Garnish (Optional): Garnish with fresh basil leaves, a sprinkle of red pepper flakes, and serve with dairy-free croutons or toasted bread, if desired.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Sugar: 10-15g
Sodium: 300-500mg
Fat: 10-15g
Saturated Fat: 1-2g
Unsaturated Fat: 8-12g
Carbohydrates: 25-30g
Fiber: 5-7g
Protein: 5-7g