30+ Flavorful Dairy-Free Tomato Soup Recipes to Warm Your Soul

Tomato soup is a timeless comfort food that can be enjoyed on chilly days or any time you’re craving something warm and comforting. But for those who are dairy-free, finding a version of this classic soup that still offers that creamy richness can be a challenge.

That’s where we come in!

We’ve gathered over 30 mouthwatering, dairy-free tomato soup recipes that deliver all the creamy goodness without any dairy.

Whether you’re following a dairy-free lifestyle, have allergies, or simply want to enjoy a lighter, healthier version, these recipes will satisfy your cravings.

From simple stovetop creations to slow-cooked masterpieces, you’ll discover a variety of flavors and techniques to suit your tastes.

So, grab your favorite bowl, and let’s dive into these creamy, comforting, and completely dairy-free tomato soup recipes that are sure to become staples in your kitchen!

30+ Flavorful Dairy-Free Tomato Soup Recipes to Warm Your Soul

Whether you’re new to dairy-free living or a long-time advocate, these 30+ tomato soup recipes will prove that dairy-free doesn’t have to mean flavor-free.

Each recipe is packed with vibrant tomato goodness and creative alternatives to traditional dairy ingredients, ensuring you get a rich and satisfying soup every time.

With so many options to choose from, you’ll never run out of new ways to enjoy this classic comfort food.

So go ahead and treat yourself to a bowl of creamy, dairy-free tomato soup—your taste buds will thank you!

Creamy Dairy-Free Tomato Basil Soup

This creamy tomato basil soup is the perfect blend of ripe tomatoes and fragrant basil. It’s a cozy and comforting dish, made even richer with the addition of coconut milk for a velvety texture. This dairy-free version is perfect for those with dietary restrictions but still provides that creamy, satisfying texture found in traditional tomato soups. The balance of sweet tomatoes, savory garlic, and aromatic basil creates a warm bowl of comfort.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup coconut milk (full-fat for creaminess)
• 1 cup vegetable broth
• 1 teaspoon dried basil (or 2 tablespoons fresh basil)
• 1 teaspoon sugar (optional)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes, until softened and fragrant.
2. Add the canned tomatoes (with juice), coconut milk, and vegetable broth to the pot. Stir to combine. Bring to a gentle simmer and cook for about 20 minutes, allowing the flavors to meld.
3. Add the dried basil, sugar (if using), salt, and pepper. Stir well.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender, then return it to the pot.
5. Taste and adjust seasoning as necessary.
6. Serve the soup hot, garnished with fresh basil leaves for a burst of color and flavor.

This creamy dairy-free tomato basil soup is rich and satisfying, making it a perfect choice for a comforting lunch or dinner. The coconut milk adds a luxurious creaminess without the need for dairy, and the fresh basil brings a touch of herbaceous freshness. It’s a great dish to prepare in advance, as the flavors deepen and improve over time. Whether you’re avoiding dairy or simply craving a hearty, flavorful soup, this recipe won’t disappoint. Pair it with a slice of crusty bread for an even more satisfying meal.

Roasted Tomato & Carrot Soup

This roasted tomato and carrot soup is bursting with flavor and a natural sweetness from the roasted vegetables. By roasting the tomatoes and carrots before blending them, you’re enhancing their flavors, creating a rich, deep taste without any added sugars or artificial ingredients. A dash of cumin adds a warm, earthy note, while the almond milk provides a subtle creaminess that complements the roasted veggies perfectly.

Ingredients:

• 6 medium ripe tomatoes, halved
• 2 large carrots, peeled and chopped
• 1 onion, quartered
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 cup unsweetened almond milk
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved tomatoes, chopped carrots, and quartered onion on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the vegetables to coat evenly.
3. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and caramelized.
4. Transfer the roasted vegetables to a large pot, add the vegetable broth and cumin, and bring to a boil over medium heat. Let it simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
6. Stir in the almond milk and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro.

The roasting of the tomatoes and carrots brings out their natural sweetness and depth of flavor, creating a hearty and flavorful base for this dairy-free soup. The cumin adds an unexpected yet delightful warmth to the overall taste, while the almond milk makes the soup wonderfully creamy without any dairy. This soup is a perfect winter comfort food, offering both nutrition and flavor. It’s also a great make-ahead option, as the flavors continue to develop after sitting for a few hours or overnight. Pair with a light salad or toast for a wholesome meal.

Spicy Tomato Coconut Soup

This spicy tomato coconut soup is a bold and flavorful twist on the classic tomato soup. It combines the tanginess of ripe tomatoes with the richness of coconut milk, while a touch of heat from red pepper flakes adds a bit of kick. The ginger and garlic infuse the soup with an aromatic depth, making each spoonful both warming and satisfying. It’s a delightful option for those who like a bit of spice with their comfort food.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1/2 teaspoon red pepper flakes (or more to taste)
• Salt and pepper, to taste
• 1 tablespoon lime juice (optional)
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for about 5 minutes until fragrant and softened.
2. Add the canned tomatoes (with juice), coconut milk, vegetable broth, and red pepper flakes. Stir to combine and bring the mixture to a boil.
3. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches.
5. Taste the soup and adjust seasoning with salt, pepper, or more red pepper flakes for additional heat. Add lime juice for a hint of brightness if desired.
6. Serve the soup hot, garnished with fresh cilantro.

This spicy tomato coconut soup is a fantastic choice for those who crave bold, exciting flavors. The coconut milk adds a creamy texture that balances the heat from the red pepper flakes and the zing of ginger. The combination of sweet, tangy, spicy, and creamy elements makes this soup a deliciously unique take on traditional tomato soup. It’s perfect for warming you up on chilly nights or serving as an appetizer for a more elaborate meal. You can adjust the spice level to your liking, making it as mild or fiery as you prefer. Enjoy it with a side of grilled vegetables or a simple avocado toast for a well-rounded meal.

Tomato & Red Lentil Soup

This hearty tomato and red lentil soup is a nutritious and filling option that combines the tangy richness of tomatoes with the earthy flavor of red lentils. The lentils add protein and fiber, making this soup a great choice for a light but satisfying meal. A touch of turmeric adds a golden hue and a subtle warmth, while the blend of garlic and onions deepens the soup’s flavor. This dairy-free soup is both comforting and nourishing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Stir in the diced tomatoes, red lentils, vegetable broth, turmeric, cumin, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer the soup for 25-30 minutes, or until the lentils are tender and the soup has thickened.
4. Blend the soup with an immersion blender until smooth, or leave it chunky if you prefer a bit more texture.
5. Add lemon juice and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro or parsley.

This tomato and red lentil soup offers the perfect balance of flavors, combining the acidity of tomatoes with the earthy richness of lentils. The turmeric and cumin give the soup an inviting warmth, while the lemon juice adds a pop of brightness. It’s a nutritious, high-protein, and fiber-packed dish that is both satisfying and easy to make. This soup is great for meal prep and freezes well, making it an ideal dish for busy weeks. It can also be paired with a piece of crusty bread or a side salad to round out the meal.

Smoky Tomato Soup with Chipotle

For those who love a little smoky heat in their soup, this smoky tomato soup with chipotle delivers exactly that. The smoky chipotle peppers pair perfectly with the sweetness of the tomatoes, creating a deep, flavorful base. Coconut milk adds creaminess without dairy, and the touch of lime at the end brightens everything up. This soup is easy to prepare, bold in flavor, and perfect for warming up on cooler days.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2-3 dried chipotle peppers, stemmed and seeds removed
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Add the diced tomatoes, chipotle peppers, smoked paprika, vegetable broth, and coconut milk. Stir well and bring to a simmer.
3. Let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in lime juice and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This smoky tomato soup with chipotle is a bold and flavorful twist on the traditional tomato soup. The smokiness from the chipotle peppers adds depth and complexity, while the coconut milk brings creaminess without dairy. The lime juice at the end adds a refreshing zing that perfectly balances the heat. It’s an excellent choice for those who like a bit of spice with their soups, and it pairs beautifully with avocado toast or a side of roasted vegetables. This soup is a comforting and exciting dish that will leave you craving more.

Tomato and Sweet Potato Soup

This tomato and sweet potato soup is a comforting, nutritious, and flavorful option. The natural sweetness of the sweet potatoes complements the tangy richness of the tomatoes, while the cumin and cinnamon add an aromatic depth of flavor. This dairy-free soup is packed with vitamins and fiber, making it a great choice for a healthy meal. It’s also a delicious, naturally creamy option due to the pureed sweet potatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 medium sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 cup coconut milk (optional, for extra creaminess)
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the diced sweet potatoes, garlic, cumin, and cinnamon. Stir to coat the sweet potatoes with the spices.
3. Pour in the diced tomatoes (with juice) and vegetable broth. Bring the soup to a boil.
4. Lower the heat and simmer the soup for 20-25 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
6. Stir in coconut milk for added creaminess, and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This tomato and sweet potato soup combines the natural sweetness of sweet potatoes with the richness of tomatoes, creating a harmonious flavor profile that is both comforting and nutritious. The addition of cinnamon and cumin gives the soup a warm, spiced aroma that makes it perfect for chilly days. With its naturally creamy texture and nutrient-packed ingredients, this soup is not only satisfying but also a great way to get your daily dose of vitamins. It pairs well with a simple green salad or some crusty bread, making for a complete and wholesome meal.

Lemon-Garlic Tomato Soup

This lemon-garlic tomato soup is a refreshing, tangy twist on the classic tomato soup. The addition of fresh lemon juice and zest enhances the natural acidity of the tomatoes, while garlic provides a savory depth. It’s light, flavorful, and still creamy with the use of coconut milk. This dairy-free soup is perfect for those who enjoy a bright, zesty soup that isn’t too heavy but still incredibly satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice (more to taste)
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the diced tomatoes, vegetable broth, lemon zest, and lemon juice. Stir to combine and bring to a simmer.
3. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup until smooth, or blend it in batches in a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or basil.

The lemon-garlic tomato soup is a bright, refreshing take on the classic comfort food. The tangy lemon lifts the natural acidity of the tomatoes, while garlic provides depth and warmth. The coconut milk adds creaminess without dairy, making the soup light yet satisfying. This soup is perfect for a light lunch or as an appetizer for a larger meal. The lemony freshness makes it especially appealing on warmer days or when you’re in the mood for something a bit more vibrant. Serve it with a side of grilled vegetables or a fresh salad for a well-rounded, wholesome meal.

Roasted Tomato and Garlic Soup

This roasted tomato and garlic soup is a simple yet deeply flavorful dish, perfect for anyone who loves the savory richness of roasted tomatoes. Roasting the tomatoes and garlic enhances their natural sweetness and depth, creating a rich base for the soup. It’s naturally creamy from the blended tomatoes, and a touch of fresh basil and balsamic vinegar adds brightness to the final dish. This dairy-free soup is both comforting and nourishing.

Ingredients:

• 8 medium ripe tomatoes, halved
• 1 head garlic, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 4 cups vegetable broth
• 1 teaspoon dried basil (or 2 tablespoons fresh basil)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved tomatoes and garlic (cut side up) on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast in the preheated oven for 30-35 minutes, or until the tomatoes are soft and caramelized.
4. Transfer the roasted tomatoes and garlic to a large pot, and add the vegetable broth and dried basil.
5. Bring the soup to a simmer for 10-15 minutes, allowing the flavors to combine.
6. Use an immersion blender to blend the soup until smooth, or blend it in batches in a regular blender.
7. Stir in balsamic vinegar for extra depth, and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh basil leaves.

The roasted tomato and garlic soup offers a deep, savory flavor with a touch of sweetness from the roasted tomatoes. The caramelization during roasting intensifies the natural flavors, while the garlic adds a warm, aromatic richness. Balsamic vinegar brings a tangy brightness that balances the soup’s richness, and the fresh basil garnish

Spicy Tomato and Chickpea Soup

This spicy tomato and chickpea soup is a vibrant, protein-packed dish that combines the acidity of tomatoes with the hearty texture of chickpeas. The warmth of chili flakes and the richness of coconut milk make it a comforting and flavorful soup with a little kick. The addition of ginger and garlic brings an aromatic base, making it a well-rounded, satisfying meal. It’s perfect for those who love spicy, bold flavors and is naturally dairy-free.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili flakes (more for extra heat)
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic, grated ginger, cumin, coriander, and chili flakes. Cook for another 1-2 minutes until fragrant.
3. Add the diced tomatoes, vegetable broth, chickpeas, and coconut milk to the pot. Stir to combine and bring the soup to a simmer.
4. Let the soup cook for 20-25 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
6. Season with salt and pepper to taste and garnish with fresh cilantro.
7. Serve hot with a side of crusty bread or rice.

This spicy tomato and chickpea soup is an exciting twist on the classic tomato soup, featuring hearty chickpeas and a kick of spice. The coconut milk adds a creamy element without the need for dairy, while the cumin and coriander provide depth to the flavor profile. The ginger and garlic create an aromatic base that perfectly complements the tomatoes, making it a satisfying and comforting meal. The soup is also rich in protein, making it a filling and nutritious option. Pair it with a side of rice or warm flatbread for a complete meal.

Creamy Tomato & Avocado Soup

creamy tomato and avocado soup is a fresh and indulgent twist on the classic tomato soup. The avocado adds a rich, creamy texture without dairy, while the tangy tomatoes bring the traditional flavor. A hint of lime and fresh cilantro provides brightness, and the touch of cumin brings an earthy depth. It’s a light, refreshing soup perfect for a warm-weather meal or a light appetizer.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 ripe avocados, peeled and pitted
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic and cumin, and cook for another 1-2 minutes until fragrant.
3. Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes.
4. Once the soup has simmered, remove it from heat and add the avocado. Use an immersion blender to blend the soup until smooth and creamy.
5. Stir in lime juice and season with salt and pepper to taste.
6. Serve the soup hot or chilled, garnished with fresh cilantro.

cado soup is a refreshing and creamy variation on the classic tomato soup, with the added richness of avocado and the brightness of lime. The creamy texture makes it satisfying, while the fresh cilantro adds a burst of flavor. It’s a perfect light lunch or starter for a larger meal and is naturally dairy-free. Whether served hot or chilled, this soup is a delightful choice for those looking for a creamy yet fresh soup option. It pairs well with a crisp salad or grilled vegetables for a balanced meal.

Tomato and Kale Soup with Garlic & Lemon

This tomato and kale soup with garlic and lemon is a nutrient-packed, refreshing soup full of savory flavors and zesty brightness. The kale adds a nice earthy bitterness that balances the rich tomato base, while garlic and lemon elevate the soup with a burst of flavor. This healthy, hearty soup is a great option for those looking to enjoy a
Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh lemon zest, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the diced tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Add the chopped kale to the pot and cook for another 5-7 minutes until the kale is tender.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. 
   This tomato and kale soup is a refreshing and light soup with a hearty texture, thanks to the kale and tomatoes. The lemon juice adds a vibrant tang, brightening the entire dish, while the garlic brings warmth and depth of flavor. It’s a great option for anyone looking to eat more vegetables and enjoy a dairy-free, nutrient-dense meal. This soup is perfect for a cozy dinner or a nourishing lunch. Serve with a side of roasted vegetables or quinoa to make it a more substantial meal.

Tomato & Zucchini Soup with Fresh Herbs

This tomato and zucchini soup is a light, fresh, and flavorful option that pairs the richness of tomatoes with the mild sweetness of zucchini. Fresh herbs like basil and thyme elevate the soup, while the vegetable broth brings all the flavors together. This simple yet satisfying dairy-free soup is perfect for warmer weather or when you’re craving something light yet nourishing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened.
2. Add the diced tomatoes, chopped zucchini, vegetable broth, and dried thyme. Bring to a boil.
3. Reduce the heat and simmer for 20 minutes, until the zucchini is tender.
4. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky).
5. Stir in the fresh basil and season with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

This tomato and zucchini soup is a light, refreshing, and healthy choice for a dairy-free meal. The zucchini adds a mild sweetness that complements the tangy tomatoes, while the fresh basil gives the soup a fragrant, herbaceous finish. This soup is simple to prepare yet bursting with flavor, making it a perfect option for a quick weeknight meal or a light lunch. It’s also versatile and can be paired with grilled bread, a green salad, or even topped with a sprinkle of nutritional yeast for added richness.

Roasted Tomato and Bell Pepper Soup

This roasted tomato and bell pepper soup combines the sweet, smoky flavors of roasted vegetables with the bright acidity of tomatoes. Roasting the tomatoes and bell peppers enhances their natural sweetness and creates a depth of flavor. Coconut milk adds a creamy texture, making this soup both indulgent and dairy-free. It’s a vibrant,
ingredients:

• 6 medium tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved tomatoes and bell peppers on the baking sheet, drizzling with olive oil. Roast in the oven for 30-35 minutes until softened and charred.
3. In a large pot, sauté the chopped onion and minced garlic in olive oil over medium heat for about 5 minutes until softened.
4. Add the roasted tomatoes and bell peppers (skin removed) to the pot along with vegetable broth. Bring to a boil, then simmer for 15-20 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Stir in the coconut milk and smoked paprika, and season with salt and pepper to taste.
7. This roasted tomato and bell pepper soup is rich in flavor, with the roasted vegetables bringing out a deep sweetness that pairs perfectly with the creamy coconut milk. The smoked paprika adds a subtle smokiness, making the soup more complex and hearty. It’s a comforting dairy-free option that works well as a main dish or a starter. This soup can also be paired with grilled cheese (dairy-free, of course) or a fresh, crunchy salad for a complete

Tomato and Basil Soup

This classic tomato and basil soup is a timeless favorite that combines the richness of tomatoes with the fragrant aroma of fresh basil. The simplicity of the ingredients makes it an easy and quick dish to prepare while still delivering a deep, comforting flavor. It’s naturally dairy-free, with the fresh basil giving it an herbaceous kick. This
Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional, for depth)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the diced tomatoes and vegetable broth, bringing the soup to a simmer.
3. Let the soup simmer for 20-25 minutes, allowing the flavors to meld.
4. Add the fresh basil and season with salt and pepper. For extra depth, stir in balsamic vinegar.
5. Use an immersion blender to blend the soup until smooth or leave it chunky, depending on preference.
6. Serve hot, garnished with additional fresh basil.

This tomato and basil soup is light yet rich in flavor, with the freshness of basil enhancing the natural acidity of the tomatoes. The balsamic vinegar adds a layer of complexity, balancing the sweetness of the tomatoes and rounding out the flavor. It’s a perfect dairy-free comfort food that’s easy to make and satisfying. Pair it with a slice of crusty bread or a fresh green salad for a simple, wholesome meal.

Tomato and Cucumber Soup

his refreshing tomato and cucumber soup is an ideal summer dish. The combination of juicy tomatoes and crisp cucumbers creates a light yet flavorful soup with a clean, refreshing taste. Fresh herbs like dill and parsley elevate the soup, while lemon juice adds brightness. It’s dairy-free, vegan, and perfect for those looking for a chilled soup
ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Ice cubes (optional, for a chilled soup)

Instructions:

1. In a blender or food processor, combine the chopped tomatoes, cucumber, red onion, garlic, and vegetable broth. Blend until smooth.
2. Stir in the lemon juice, fresh dill, and parsley, then season with salt and pepper to taste.
3. For a chilled soup, add ice cubes to the blender or refrigerate the soup for at least 2 hours before serving.
4. Serve cold, garnished with additional fresh herbs.

This tomato and cucumber soup is light, refreshing, and bursting with fresh flavors. The cucumbers give the soup a crisp texture, while the tomatoes provide a rich base, complemented by the brightness of lemon juice and fresh herbs. It’s a perfect dairy-free soup for warm weather and an excellent appetizer or light meal. This soup pairs wonderfully with a light salad or a slice of whole-grain bread.

Tomato and Bean Soup

Tomato and bean soup is a hearty, protein-packed dish that combines the tangy flavor of tomatoes with the richness of white beans. The addition of garlic, herbs, and a dash of olive oil creates a deliciously savory and filling soup. This dairy-free, vegetarian soup is easy to prepare and is perfect for a quick, nourishing meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed (such as cannellini or great northern)
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for spice)
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Stir in the garlic and cook for another 1-2 minutes until fragrant.
3. Add the diced tomatoes, white beans, vegetable broth, oregano, and red pepper flakes (if using). Bring the soup to a simmer.
4. Cook for 20 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste and garnish with fresh parsley if desired.
6. Serve hot with a slice of crusty bread or a simple salad.

This tomato and bean soup is hearty and filling, with the white beans providing protein and a creamy texture that balances the acidity of the tomatoes. The oregano and red pepper flakes add depth and warmth, making it a comforting, satisfying meal. It’s easy to prepare, dairy-free, and perfect for a light yet filling lunch or dinner. Pair it with a green salad or a sandwich for a complete, wholesome meal.

Tomato and Roasted Garlic Soup

Roasted garlic and tomatoes come together in this flavorful soup, with the sweetness of roasted garlic balancing the tangy richness of tomatoes. The roasting process enhances the natural flavors, making it an aromatic and comforting dish. The addition of fresh herbs like thyme and rosemary provides a savory complexity, and the coconut milk adds a creamy texture without dairy.

Ingredients:

• 1 head garlic, halved
• 6 ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved garlic and tomatoes on a baking sheet, drizzling them with olive oil.
2. Roast the garlic and tomatoes for 30-35 minutes, until soft and caramelized.
3. In a large pot, sauté the chopped onion in olive oil over medium heat for 5 minutes until softened.
4. Add the roasted garlic and tomatoes to the pot, along with vegetable broth, coconut milk, thyme, and rosemary. Bring the soup to a simmer.
5. Simmer for 20 minutes, then use an immersion blender to blend until smooth.
6. Season with salt and pepper to taste and serve hot, garnished with fresh thyme.

The roasted garlic and tomato soup is rich, savory, and comforting, with the roasted garlic bringing a sweet, mellow depth of flavor that complements the tanginess of the tomatoes. The coconut milk adds a creamy richness, making it a perfect dairy-free alternative to traditional creamy soups. It’s a hearty and satisfying meal, perfect for cooler days. Serve it with a side of roasted vegetables or a slice of homemade bread for a complete, nutritious meal.

Spicy Tomato and Sweet Corn Soup

This spicy tomato and sweet corn soup combines the sweet, juicy flavor of corn with the acidity of tomatoes and a touch of heat from chili peppers. The combination of vegetables and spices creates a deliciously complex soup that’s both comforting and vibrant. It’s naturally dairy-free and packed with flavor, making it a great option for a Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 jalapeño pepper, chopped (optional for extra spice)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Stir in the minced garlic, jalapeño (if using), cumin, and smoked paprika, and cook for another minute until fragrant.
3. Add the diced tomatoes, corn, and vegetable broth to the pot. Bring to a simmer.
4. Simmer for 20-25 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste and garnish with fresh cilantro.
6. Serve hot with a squeeze of lime if desired.

This spicy tomato and sweet corn soup is a flavorful combination of sweet corn, tangy tomatoes, and warming spices. The addition of cumin and smoked paprika gives the soup depth, while the jalapeño adds a spicy kick. It’s a great dairy-free option that’s both satisfying and nutritious. The sweetness of the corn balances the heat from the chili, making it a perfectly balanced dish. Enjoy it with a side of tortilla chips or a simple avocado salad for a delicious, vibrant meal.

Note: More recipes are coming soon