Dairy Free Tomato Soup

There’s nothing like a hot bowl of creamy tomato soup on a cold day. My Creamy Dairy-Free Tomato Soup is a staple in our house. We usually enjoy it weekly! Plus, the combination of ingredients is super immune boosting.

All of my soups have a bone broth base. It’s incredibly nourishing to the body and supportive of the immune system. For more on bone broth (and the recipe!), read my recent blog post Homemade Bone Broth.

Immune Boost

Here’s a quick rundown of the other immune-boosting ingredients:

• Tomatoes – Great source of antioxidants like Vitamin A and Vitamin C.
• Onions – Contains trace mineral selenium, which reduces inflammation and stimulates immune function.
• Rosemary Essential Oil – Antibacterial, antifungal, and antioxidant.
• Thyme Essential Oil – Highly antibacterial, antifungal, and antimicrobial.

Dairy-Free

Now how do I make my dairy-free tomato soup super creamy? Rosemary Cashew Cheese. Yep, it’s that easy. I just add a scoop or two of my cashew cheese to the soup and it creates the most decadent creamy texture. If you don’t have time to make the cashew cheese, you can always substitute soy-free vegan mayo in a pinch. But, if you do have the time or already have it on hand – definitely add it in!

Creamy Dairy-Free Tomato Soup

Print Recipe Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Soup

Servings: 6 cups

Author: Katie Stewart Wellness

Ingredients

• 2 cups bone broth
• 1 24 oz can of organic diced tomatoes
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp avocado or coconut oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp rosemary cashew cheese sub vegan mayo
• 2 tsp honey
• Pink rock or grey sea salt to taste

Optional:

• 1 tbsp ghee

Instructions

• Set medium sized soup pot to medium heat, add avocado oil and sautee onions/garlic for about 3-4 minutes or until translucent.
• Add the diced tomatoes, tomato paste, and herbs to the pot.
• Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
• Add soup mixture to the blender with cashew cheese, honey, salt, and ghee (if using). Blend on high until well combined.
• Pour into bowls and serve immediately.