Dairy-Free Creamy Heirloom Tomato Soup

A dairy-free version of this comfort food favorite.

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The end of summer is here, and that usually means garden tomatoes will soon be fleeting. It also means if you grow tomatoes in a garden yourself, you probably have a HUGE bounty right about now!

My mom has been growing heirloom tomatoes, and when she said she had a ton of extras, and would I like any, it was a very quick yes from me. I knew we wouldn’t eat them all by the time they went bad, so I decided to whip up a batch of tomato soup.

I wanted to make my soup dairy-free, as all of my family’s tummies just feel that much better without dairy. I used soy creamer, which makes this recipe dairy-free, but not Whole30 compliant. If you want to make this recipe Whole30, I would recommend you use a nut milk-based creamer, like Nutpods. The flavor may change slightly (soy tends to have a bit more of a vanilla taste to it), the creaminess will not.

I also used heirloom tomatoes in this recipe, and I prefer to use heirloom, as they are naturally a bit sweeter than other varieties. You can ABSOLUTELY use whatever variety of tomato you have (or want), just note that you may need to add a bit more balsamic vinegar if you want to sweeten it up a bit more.

Now, with a toddler around, you know we served this with a grilled cheese. But if you want to forego that staple, serve with some roasted or steamed broccoli, and/or some sliced sausages of your choosing.

One thing to note — In this recipe, I do not peel my tomatoes. I like my soup a little chunky, so don’t mind any peel remnants that add some texture to the soup. That being said, if you DO want to peel your tomatoes, this how-to from Mean Green Chef is a great recipe to follow for that.

Have you made this? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4)

INGREDIENTS:

  • About 2 lbs heirloom tomatoes, cored
  • 1/2 yellow onion, roughly diced
  • 3/4 cup soy creamer
  • 1 tsp. hot sauce
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Oregano to top

DIRECTIONS:

Heat your oven to 500, or the highest temperature it will go, and move your rack to the top rung. Place parchment paper (a Silpat works just as well!) on a sheet pan, and put your tomatoes on the pan. Roast for about 10-15 minutes. Some char is okay on the tomatoes, but you don’t want them to be black.

Once the tomatoes are done, remove them from the oven, and place them in a stockpot on medium-high heat. Add in the onion, salt, and pepper, and bring to a boil. Once boiling, cover and turn the heat down to a simmer. Continue to simmer for about 20 minutes.

After the tomatoes are simmered, add the balsamic vinegar and hot sauce, and stir. Then, blend the tomatoes until smooth, or your desired consistency. Once blended, add your soy creamer and stir. Taste test your soup – if it needs more sweetness, add more vinegar. If it needs more of a kick, add more hot sauce. If it needs a little “more”, add some more salt and pepper. Tailor to what you like best!

Lastly, SERVE!

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