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A large bowl of homemade tomato soup swirled with cashew cream and topped with green onion. Surrounding the bowl is a board with cashew cream, bread and on the other side is a linen napkin, spoon and bowl of chopped green onion.

Creamy Dairy-Free Roasted Tomato Soup (with Fresh Tomatoes)

Recipe By : Michelle McCowan
5 from 3 votes
Print Recipe
A simple yet flavourful Tomato Soup that's smooth, creamy and so delicious. Not to mention, dairy-free, gluten-free and sugar free.
Pin Recipe Watch Video
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Dietary GF, Nut Free, Soy Free, Sugar Free, Vegan
Season(s) Autumn, Winter
Difficulty Easy
Yield 1 Quart / 4 Cups

Equipment

  • Oven
  • Blender
  • Sheet Pan

Ingredients
  

  • 3 lb Tomatoes (about 8 - 10 medium sized)
  • 3 cups Non-Dairy Milk (I like using Homemade Tigernut or almond)
  • ½ medium Onion
  • 3 - 4 Garlic Cloves
  • 2 tablespoon Olive / Avocado Oil
  • 1.5 teaspoon Himalayan / Sea Salt

Instructions
 

  • First, preheat your oven to 350° F.
  • Next, chop the tomatoes into quarters and scoop out the seeds. (You can discard the seeds in the compost or wash and dry them to save and sprout.)
  • Chop the onion into large chunks and set aside. Press 3 - 4 garlic cloves with the flat edge of a chef's knife and chop in halves.
  • Add the de-seeded tomatoes, onion and garlic into a large bowl. Drizzle Olive Oil or Avocado Oil over the tomatoes, garlic and onion. Toss or mix well.
  • Spread the oiled tomatoes evenly on a baking sheet. Place in the oven and roast for 45 minutes, or until tomatoes and onion begin to brown and become fragrant.
  • Remove from the oven and let cool.
  • Transfer the tomatoes, onion and garlic to your blender jug once cooled. Add 3 cups of non-dairy milk (or any milk of choice), 1 teaspoon Himalayan or Celtic salt, and blend until smooth and creamy.
  • Once your Tomato Soup is blended into a smooth and creamy perfection, pour into a medium saucepan and heat on low. Stir consistently until it begins to steam or reaches your desired temperature.
  • Serve on its own or top with cultured cashew yogurt, plain cashew cream, or dunk in some flatbread too!

Notes

If you prefer an extra creamy Tomato Soup, add another cup (totalling 4 cups) of milk while heating. Children may prefer the added creaminess and reduced acidity.

Watch the Video!

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 979mg | Potassium: 1097mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3530IU | Vitamin C: 62mg | Calcium: 295mg | Iron: 2mg
Total Servings : 4 cups
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