Tomato Soup is a delicious warm meal during the colder months of the year. It also reminds me of my childhood when my dad would make Grilled Cheese Sandwiches with Tomato Soup for dinner now and then.
Once a month, we have friends over for Movie Night. It started as our Harry Potter Club, but now that we’ve watched all of those movies together, we are going to start picking a different movie each month. We always make food to share, but it can be difficult sometimes to find a good recipe. One of my friends has a severe dairy allergy, another doesn’t eat meat, and another has to watch their sugar.
Over the past year, I have learned a lot about cooking dairy-free and how to make substitutes. Because the allergy is severe, I have also made sure to use a different baking sheet than my go-to cooking stone if I know this friend will be eating the food.
Usually, tomato soup has some type of milk product in it. Most of the time, it’s half-and-half or heavy cream to help give the soup a creamy texture. Upon research on good ol’ Google, half-and-half can be substituted in a similar way to buttermilk. Of course, this is done with vegan/dairy-free butter and almond milk.
Now, there isn’t a way to substitute the parmesan cheese for the crisps unless you purchase vegan cheese. We have not tried any of that yet but just made sure to keep the parmesan crisps away from the rest of the food. They aren’t cooked in the same pan, so it was easy enough to do.
Step by Step
Prepare your vegetables by chopping the onion and carrot. Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables and minced garlic into the warm oil. Sauté for about 5 minutes.
Stir in the tomato pasta and cook for one minute. Continuously stir to make sure it doesn’t burn or stick to the pan.
Pour in the canned tomatoes, vegetable broth, and salt. Bring the soup to a simmer and cook for about 5 minutes.
Meanwhile, in a small measuring cup, melt 1/2 tbsp of butter (use vegan butter if you are keeping the soup vegan and dairy-free). Then pour in enough almond milk to fill to 1/3 cup. This is your dairy-free/vegan substitute for half-and-half. Or, if you aren’t worried about it being vegan, you can use regular half-and-half. Add this mixture to the soup and stir to combine.
Carefully pour the tomato soup into a large blender. Since it will be hot, you’ll need to blend without the center piece in the lid to allow steam to escape, so cover with a washcloth to prevent spills. Blend the soup until it’s smooth, for about 30 seconds.
To prepare the Parmesan crisps, heat a large nonstick skillet over medium-high heat. In a small mixing bowl, combine the panko, cheese, paprika, and cumin.
Cut in the butter until the mixture is crumbly.
Use a 1/8 cup measuring cup to scoop out the cheese mixture. Make sure it’s tightly packed to help keep it together.
Turn the cheese mixture out onto the pan and gently use a spatula to flatten it out slightly. Repeat with as many crisps will fit in your pan.
Cook for about 2 minutes per side, until they are browned on each side.
Remove the crisps from the pan and place on a wire cooling rack to cool and allow excess butter to drip off. Repeat for the remainder of the cheese mixture.
Serve the soup warm with the parmesan crisps as a garnish to dip in the soup. We also had some bread that Tyler picked out from the store that was extra crispy that went well with this, too. And it was an option as a garnish for my dairy-free friend.
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Tomato Soup (Vegan & Dairy-Free) with Parmesan Crisps
- 1 onion small
- 1 carrot
- 1/4 cup olive oil
- 6 cloves garlic minced
- 2 tbsp tomato paste
- 15 oz tomatoes, fire-roasted
- 15 oz tomatoes, with basil and oregano
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/2 tbsp vegan butter
- 1/3 cup almond milk
- 1/2 cup panko
- 1/2 cup parmesan cheese shredded
- 1/2 tsp paprika
- 1/4 tsp cumin
- 2 tbsp butter
- Chop the onion and carrot into small pieces
- In a large saucepan, heat the olive oil over medium-high heat
- Add the onion, carrot, and minced garlic to the pan and saute for about 5 minutes
- Stir in the tomato paste and cook, stirring continuously, for another minute
- Pour in the tomatoes (undrained), vegetable broth, and salt
- Bring the soup to a simmer and cook for about 5 minutes
- Meanwhile, in a small measuring cup, melt the vegan butter then add enough almond milk to fill to the 1/3 cup line
- Add the butter/milk mixture into the soup and stir to combine
- Carefully pour the soup into a large blender
- Remove the center piece of the lid to allow steam to escape, but cover with a washcloth to prevent splatters
- Blend the soup for about 30 seconds, until it is smooth
- Heat a large nonstick skillet over medium-high heat
- In a small mixing bowl, combine the panko, parmesan cheese, paprika, and cumin
- Cut in the butter until the mixture is crumbly
- Use a 1/8 cup measuring cup to scoop and tightly pack the mixture
- Turn the cheese mix out onto the heated pan and gently flatten with a spatula
- Cook for about 2 minutes on each side, until it’s browned
- Move to a cooling rack and repeat with the remaining cheese mixture
- Serve the soup warm with the parmesan crisps on the side