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+ servings
dairy free tomato soup recipe without milk or cream, no butter tomato soup non dairy

Dairy Free Tomato Soup

Kelly Jensen
This dairy free tomato soup recipe is a great meal to use that dried out loaf on your counter. Creamy, rich, herby, and hearty. A great soup to make with canned tomatoes and bread. Vegan and low sodium.
5 from 3 votes
Cook Time 50 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 343 kcal

Ingredients
  

  • 1/4 cup olive oil
  • 2 sweet onion medium, diced
  • 6 cloves garlic minced
  • 4 carrots peeled and sliced
  • 4 stalks celery diced
  • 2 cups cubed bread dairy free
  • 2 14-ounce cans Diced Tomatoes
  • 4 cups Vegetable Stock
  • 1/2 cup good white wine
  • 1 tsp dried basil
  • Crushed Red Pepper Flakes a pinch
  • 1/4 cup fresh basil julienned
  • Black Pepper to taste

Instructions
 

  • In a large stock pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 minutes until soft. Add the carrots and celery, and sauté for 10 more minutes.
  • Add the cubed bread to the pot, and sauté for an additional 5 minutes until bread begins to brown.
  • To the Soup pot, add the tomatoes, vegetable stock, white wine and remainder of spices to the pot and bring to a boil. Simmer uncovered for 45 minutes.
  • Whisk the soup roughly for a few minutes (or pulse with an immersion blender for a few seconds) and enjoy with a drizzle of olive oil and extra fresh basil before serving.

Nutrition

Calories: 343kcalCarbohydrates: 51gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 503mgPotassium: 398mgFiber: 6gSugar: 9gVitamin A: 5580IUVitamin C: 7mgCalcium: 160mgIron: 4mg
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