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    You are at:Home»Dairy-Free Recipes»Creamy Roasted Tomato Soup with Fresh Herbs and Carrots

    Creamy Roasted Tomato Soup with Fresh Herbs and Carrots

    0
    By Alisa Fleming on June 25, 2022 Dairy-Free Recipes, Soup

    Neighbors, friends, and our own house garden have blessed us with so many types of fresh tomatoes this month. I suppose that’s why I always crave tomato soup in summer. Soup doesn’t always seem like warm weather fare, but when peak season produce is involved, it tastes so timely. That’s why I decided to reprise this classic dairy-free recipe for creamy roasted tomato soup.

    Dairy-Free Creamy Roasted Tomato Soup Recipe

    Creamy Roasted Tomato Soup made Dairy-Free and Plant-Based

    This very special, creamy, dairy-free roasted tomato soup recipe comes from the popular Shine Cafe in Morro Bay on the central coast of California. It’s filled with fresh and flavorful ingredients that can be found in most home gardens. But we won’t judge if you buy the vegetables at the store! And here are a few additional ingredient notes and substitution options, should you wish to mix things up.

    • Tomatoes: It doesn’t need to be Roma tomatoes. Whatever tomatoes look stunning and taste delicious will work very well in this recipe. If using smaller tomatoes, like cherry tomatoes, reduce the roasting time to 15 to 20 minutes.
    • Coriander: The original recipe called for 1 tablespoon of ground coriander, which was way too much in our opinion. We reduced it, but feel free to add it to taste. If you want to use just fresh herbs, you can add 1 tablespoon of cilantro in place of the coriander.
    • Coconut Milk: This is the regular coconut milk that comes in cans or little aseptic boxes, not the drinkable “beverage” sold in larger cartons. You can shake the can before measuring. Your using the milk, not just the cream in this roasted tomato soup recipe. If you’re averse to coconut, you can substitute 1 cup of silken tofu puree.
    • Salt: The amount needed depends on the saltiness of your stock and the sweetness of your tomatoes. Taste the soup before adding any salt, then add 1/4 teaspoon at a time until it reaches your desired flavor.

    Dairy-Free Creamy Roasted Tomato Soup Recipe

    Special Diet Notes: Creamy Roasted Tomato Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

    Dairy-Free Roasted Tomato Soup
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    The chefs at Shine Cafe pre-roast the tomatoes and garlic, but we've added roasting instructions for them in the recipe. You can roast them ahead, or right before preparing the soup.
    Author: adapted from Shine Cafe
    Recipe type: Soup
    Cuisine: American
    Serves: 6 servings
    Ingredients
    • 10 Roma tomatoes
    • 4 garlic cloves
    • 2 tablespoon oil, divided
    • 1 white onion, diced
    • 3 carrots, peeled and diced
    • 5 to 6 cups vegetable stock
    • 1 tablespoon fresh thyme
    • 1 tablespoon fresh marjoram
    • 1 tablespoon fresh basil
    • 1 teaspoon ground coriander, or to taste
    • 1 cup canned, full-fat coconut milk
    • Salt, to taste
    • Black pepper, to taste
    • Fresh herbs, for garnish (optional)
    Instructions
    1. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.
    2. Slice the tomatoes in half lengthwise, and deseed them.
    3. Put the tomatoes and garlic cloves (unpeeled) on the baking sheet. Drizzle with 1 tablespoon oil, and toss to coat. Turn the tomatoes cut side up.
    4. Roast for about 40 minutes, or until the tomato skins soften and break. Let cool.
    5. Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the onion and sauté until transparent, about 3 to 5 minutes.
    6. Add the carrots and stock, and cook until the carrots are soft, about 15 minutes.
    7. Add the roasted tomatoes, thyme, marjoram, basil, and coriander. Squeeze the roasted garlic from the cloves into the pot. Simmer for 10 minutes.
    8. Remove from the pot from the heat. Puree the mixture in a food processor or blender, and blend until smooth. Be careful of possible expansion of the hot liquid.
    9. Add the coconut milk and pulse or blend briefly to incorporate. Season with the salt and pepper.
    10. Serve immediately and garnish with more fresh herbs, if desired.
    Nutrition Information
    Serving size: about 1½ cups Calories: 202 Fat: 16.2g Saturated fat: 10.8g Carbohydrates: 17.7g Sugar: 10.7g Sodium: 639mg Fiber: 4.8g Protein: 3.4g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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