Can I freeze this dairy-free tomato soup?

Absolutely, Just leave out the coconut milk before freezing (add it when reheating). Portion it into freezer-safe containers with some headspace, and it'll keep beautifully for up to 3 months. Thaw overnight in the fridge, then warm gently on the stove while stirring in that creamy coconut milk.

What's the best type of tomato to use?

I swear by good-quality canned crushed tomatoes - they're consistently flavorful year-round. But in summer? Roast fresh Roma tomatoes with garlic first for an incredible depth of flavor. Just peel them after roasting for the smoothest texture.

Any other dairy substitutes besides coconut milk?

Oh yes, Cashew cream makes an ultra-rich alternative (soak 1 cup cashews, blend with ¾ cup water). For nut-free, try silken tofu blended until smooth. Both give that luxurious mouthfeel without overpowering the tomato flavor.

Why does my soup taste too acidic?

A pinch of sugar or a teaspoon of maple syrup balances tart tomatoes perfectly. But first, make sure you're simmering long enough - those 20 minutes really mellow the acidity naturally. And always taste after adding the coconut milk - it works magic on sharp flavors.

Ready to make the creamiest dairy-free tomato soup ever?

Trust me, once you try this recipe, you'll never go back to the dairy version. It's that good. Now grab those cans of tomatoes and let's get cooking - your future self will thank you when you're cozying up with a bowl tonight. Follow us on Facebook for more delicious recipes.

35-Minute Dairy-Free Creamy Tomato Soup You'll Crave -

Name: 35-Minute Dairy-Free Creamy Tomato Soup You'll Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 2 cans (28 oz each) crushed tomatoes; 4 cups vegetable broth; 1 tsp dried basil; 1 tsp dried oregano; 1/2 cup coconut milk (full-fat); Salt and pepper to taste

35-Minute Dairy-Free Creamy Tomato Soup You’ll Crave

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A rich and creamy tomato soup made without any dairy. Perfect for those with lactose intolerance or following a dairy-free diet.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
2 cans (28 oz each) crushed tomatoes
4 cups vegetable broth
1 tsp dried basil
1 tsp dried oregano
1/2 cup coconut milk (full-fat)
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
Stir in crushed tomatoes, vegetable broth, basil, and oregano. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Blend the soup with an immersion blender until smooth.
Stir in coconut milk and season with salt and pepper.
Serve hot.

Notes

For extra creaminess, add more coconut milk.
Store leftovers in the fridge for up to 3 days.
Garnish with fresh basil or dairy-free croutons.

Find it online: https://recipeszest.com/dairy-free-creamy-tomato-soup-recipe/