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.
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.
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.
- 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)
- Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Slice the tomatoes in half lengthwise, and deseed them.
- 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.
- Roast for about 40 minutes, or until the tomato skins soften and break. Let cool.
- 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.
- Add the carrots and stock, and cook until the carrots are soft, about 15 minutes.
- Add the roasted tomatoes, thyme, marjoram, basil, and coriander. Squeeze the roasted garlic from the cloves into the pot. Simmer for 10 minutes.
- 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.
- Add the coconut milk and pulse or blend briefly to incorporate. Season with the salt and pepper.
- Serve immediately and garnish with more fresh herbs, if desired.