Dairy-free Tomato Soup
This easy Dairy-free Tomato Soup Recipe is creamy and delicious. It's vegan and gluten-free, ready in 30 minutes with wholesome pantry ingredients.
Servings: 4 servings
Calories: 97kcal
Equipment
Ingredients
Soup
- 1 large yellow onion diced
- 1 stalk celery diced
- ½ teaspoon coarse sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground turmeric
- 2 cloves garlic finely grated or pressed
- 1 28-oz can whole, peeled tomatoes
- ¾ cup cooked chickpeas
- 2 medjool dates pitted and chopped
- 4 cups vegetable broth
Crunchy Chickpea Croutons
- 1.5 15.5 oz can chickpeas
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse sea salt
- ½ teaspoon garlic powder not garlic salt
- 1 pinch cayenne pepper
Instructions
For the Soup
- Dice onion. Heat dutch oven over medium heat and then add 1-2 Tablespoons veggie broth. Saute onion until translucent, stirring occasionally.
- Dice celery and add to the pot along with salt, pepper, red pepper flakes and turmeric. Cook, stirring for 2 minutes and then grate garlic over the pan and stir until fragrant. If pan becomes dry, add another Tablespoon vegetable broth.
- Add tomatoes with their juices and turn down heat to medium-low. Gently simmer for 5 minutes, crushing the tomatoes with the back of a wooden spoon.
- Stir in the remaining vegetable broth, turn up the heat until mixture begins to boil and then turn down to keep a low simmer. Stir in the chickpeas and chopped dates. Simmer for 20-25 minutes, until tomatoes are super tender.
- While soup is simmering on the stove, make the crunchy chickpeas.
- When tomatoes are tender, soup is done. Puree in the pot using an immersion blender. Keep blending until smooth and creamy. If you want super duper smooth and creamy tomato soup, transfer to a high speed blender and blend well. Then transfer back to the pot.
For the Crunchy Chickpeas
- Preheat oven to 425
- Drain, rinse and then drain chickpeas again. You should have just over 2 cups...since half of one can was used in the soup. Use a cotton dishcloth to rub them dry, and rub the skins off.
- Use a baking sheet large enough to fit all the chickpeas in one layer. Sprinkle with salt, garlic powder and cayenne. Use your hands to evenly coat beans with spices.
- Roast for 15 minutes. Shake the pan to roll them around and then put them back in the oven for another 10-15 minutes, until dried out and crispy.
Notes
Easy pureed vegetable soup: Use an immersion blender.
Super Creamy Vegan Tomato Soup: Use a high speed blender.
Nutrition
Calories: 97kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 680mg | Potassium: 215mg | Fiber: 4g | Sugar: 10g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg