Dairy-Free Tomato Soup with Pasta
Indulge in the comforting warmth of Dairy-Free Tomato Soup with Pasta—a delightful twist on a classic favorite that's perfect for any occasion. This recipe combines the rich, tangy flavor of crushed tomatoes with the aromatic blend of fresh basil and oregano, balanced by a hint of sweetness to counter acidity. The addition of unsweetened coconut milk lends a creamy texture without the use of dairy, making it an excellent option for lactose-free or vegan diets. Hearty small pasta, like ditalini or elbow macaroni, adds a satisfying bite, turning this soup into a complete meal. With simple, wholesome ingredients and easy preparation steps, this dish is ready in just 40 minutes, making it ideal for busy weeknights. Serve with a sprinkle of fresh basil and a drizzle of olive oil for a vibrant finish—it's the ultimate comfort food made dairy-free!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 3 cups Vegetable broth
- 1 cup Basil leaves, fresh (or 1 teaspoon dried basil)
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar (to balance acidity)
- 1 cup Unsweetened coconut milk (or another dairy-free milk of choice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Dried small pasta (like ditalini or elbow macaroni)
- 4 cups Water (for boiling pasta)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped yellow onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the canned crushed tomatoes, vegetable broth, basil leaves, dried oregano, and sugar to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
While the soup is simmering, cook the pasta separately. Bring 4 cups of water to a boil in a medium pot, then add the dried pasta. Cook according to the package instructions until al dente. Drain and set aside.
Once the soup has simmered, use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth. Be cautious when blending hot liquids.
Stir in the unsweetened coconut milk, salt, and black pepper. Taste and adjust the seasoning if needed.
To serve, ladle the tomato soup into bowls and top with a portion of the cooked pasta.
Optionally, garnish with additional fresh basil leaves or a drizzle of olive oil for added flavor.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 58.5 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 795 mg | 61% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5256 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
