This classic tomato soup is packed full of flavour with a smooth and creamy texture while still being dairy-free. Made using basic pantry ingredients, this recipe is so easy and delicious!
In a large pot on medium/high heat, add a small amount of olive oil and saute chopped carrots and onions for 5-10 minutes until soft. Add in the garlic and cook for a further 2-3 minutes until fragrant.
Add in the tomato paste and stir through, cooking for another minute or two or until the paste starts to get a bit brown in colour.
Add the stock, herbs and canned tomatoes and to the pot. Bring to the boil and turn the temperature down to a simmer for around 30 minutes or until a deep red colour and the flavour has deepend.
If you have an immersion blender, blend the soup in the pot otherwise let cool down before pureeing in batches in your regular blender. Add back to the pot and optionally add a tablespoon of dairy-free butter and a splash of dairy-free milk or cream. Serve with crunchy croutons, a toasted cheese sandwich, or just on its own.
Notes
To make the croutons I served with the soup in the photos, cut up some stale bread and toss with a drizzle of olive oil, a sprinkle of garlic powder, a bit of nutritional yeast (for the cheesy flavour), and season with salt and pepper. Bake at 200°C until golden brown.For vegan/vegetarian soup, make sure to use either vegetable stock or a chicken style stock such as Massel.*I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.