Recipe: Dairy Free Cream of Tomato Soup

As a kid, I used to visit my grandparents a lot. My grandma used to make a cream of tomato soup that was amazing. My grandpa and I enjoyed doing a lot of things together and eating grandma’s cream of tomato soup was one of them.

When I grew up, I learned to make it myself and once I developed food allergies I decided to adapt this old school recipe to something I could still enjoy. For the record, if you make it with full fat milk or whipped cream, it tastes amazing too.

I am allergic to eggs, beans, most nuts, dairy, gluten and wheat. This is one of the reasons I follow a paleo food lifestyle because I don’t really have a choice. Went paleo back in January of this year when I completed the Whole30 challenge, minus the eggs of course.

Due to my egg allergy, chicken noodle soup is always out of the question. The noodles are always made from eggs. Last year while shopping in the states, my mum found a chicken noodle soup that was made with rice noodles. I was super excited to try it and sadly, it was disgusting.

There are only a few brands of pre-made soups that I can have. Mostly I enjoy them out of convenience. When you have to cook almost everything you eat in your life, having something quick and easy becomes a luxury that only people with special diets, food intolerance or allergies would understand.

This vegan soup is quick and easy to make, plus besides being dairy free, it is gluten free too! That is an added bonus for some of you. I hope you enjoy it and I dedicate this post to my grandmother who passed away this year on May 5, 2019. I hope it brings you as much joy as it does me.

Print Recipe

Paleo Dairy Free Cream of Tomato Soup

This creamy vegan tomato soup tastes like my grandma used to make. It is dairy free, gluten free and full of flavor!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: Dairyfree, Eggfree, Glutenfree, nutfree, Soyfree, Vegan, Vegetarian, Wheatfree

Servings: 2 people

Author: Erin Chapman

Cost: $6

Ingredients

• 1 can Full fat coconut milk
• 1 can Lite coconut milk (make sure it is the less fat one)
• 2 tbsp vegan butter
• 1 tsp baking soda
• 2 tbsp potato flour (tapioca flour works as well)
• 1 can diced tomatoes (less salt or regular is fine)
• 1 dash salt
• 1 dash pepper

Instructions

• Prepare your tomatoes by pouring entire contents of the diced tomato can into a bowl. Mix in the baking soda with a fork. It will bubble and froth. This is fine as it is reducing the acidity of the tomatoes so it won't curdle the milk.
• Heat vegan butter in a pan on low heat until it is melted.
• Remove from heat and stir in potato flour. You will have a thick paste.
• Return to medium heat and stir in the can of full fat coconut milk with a whisk until it is smooth and all the coconut cream is melted.
• Stir in the second can of coconut milk with a whisk.
• Gradually stir in the diced tomatoes, juice and all.
• Cook on medium heat for about 10 minutes stirring constantly while the soup thickens.
• At a dash of salt and pepper to the finished product. If you like, top with some vegan shredded cheese for extra flavor.
  

Notes

If you want to make a larger portion, just double the quantities. I usually freeze it or make it for lunches and keep it in the fridge for a couple of days. If you want to use whole canned tomatoes and cut them you can instead. I used the diced ones as it is easier and quicker. 

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