Creamy Spiced Tomato Soup
  • 3 tablespoons avocado or grapeseed oil
  • 1 medium sized onion, diced
  • 3 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 32 ounce can San Marzano tomatoes (not drained)
  • 3 cups So Delicious Dairy Free Almond Plus AlmondMilk, plus additional as needed
  • 1 teaspoon chili paste
  • 2 tablespoons tomato paste
  • Garnishes: cilantro, tomato, avocado, lime zest
  1. Heat the oil in a deep non-stick skillet over medium heat. Add the onion to the hot oil and cook until tender, but not browned.
  2. Stir in the flour and cook, stirring a few times, for about 1 minute. Add the baking soda, salt, pepper, tomatoes (breaking them up as you add them) and the 3 cups of So Delicious Almond Milk. Cook, stirring occasionally until thickened and well combined.
  3. Carefully transfer mixture to a blender* and blend until smooth (be careful when blending if it’s too hot as it may splatter). Transfer soup back to the pan and stir in chili paste, tomato paste and additional So Delicious Almond milk to achieve desired consistency (I like to add about another ½ cup). Continue cooking until heated through. Divide into serving bowls and garnish as desired with cilantro, tomatoes, avocado and lime zest.
*You may use an immersion blender if you prefer.
Recipe by Go Dairy Free at