Dairy Free Classic Creamy Tomato Soup

Total time45 min

Prep time10 min

Cook time35 min

Deep, brick-red flavor is the whole point here — onions and garlic sweat down until sweet, tomato paste gets cooked until it darkens and turns nearly savory-sweet, then whole San Marzano tomatoes go in with broth, oregano, and a pinch of red pepper flakes for warmth. Everything gets simmered low and slow until the tomatoes collapse completely, then blended smooth into that classic velvety texture people crave from this soup. A final swirl of fresh basil on top adds brightness and color right before serving. It's the kind of soup that tastes like it simmered all afternoon, with a silky consistency and rich tomato depth in every spoonful. This one is a genuinely solid pick for a dairy free rotation, no matter the season you're making it in.

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Ingredients

4 servings

3 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 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) whole peeled san marzano tomatoes
2 cups low-sodium chicken broth
1 tsp granulated sugar
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¾ 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.
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Melt 2 tbsp butter with the olive oil in a large saucepan or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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