Dairy Free Blender Tomato Soup

Total time30 min

Prep time10 min

Cook time20 min

Sweet onion and smashed garlic soften together as the base builds, with red pepper flakes adding a gentle kick and tomato paste deepening into that essential brick-red richness. Whole peeled tomatoes and their juices simmer down with broth, sugar, salt, and pepper until everything melts into one cohesive, velvety flavor. The whole batch gets blitzed in the blender until it's silky-smooth, then warmed back through until it's glossy and just thick enough to coat a spoon. A scattering of fresh basil on top brightens every bowl, and crusty bread on the side makes it feel like a full meal. This is the kind of cozy, deeply savory tomato soup that works beautifully for a dairy free table, no matter the season.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed and peeled
½ tsp red pepper flakes
2 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes, with juices
1 cup low-sodium chicken broth
1 tsp sugar
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
⅓ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

fresh basil leaves, for serving (optional)
crusty bread or crackers, for serving (optional)

Instructions

1
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.

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