Tomato soup with a garnish of parsley in a white bowl next to parmesan crisp crumbles on a white surface (with logo overlay)

Tomato Soup (Vegan and Dairy-Free)

Delicious tomato soup doesn't have to come from a can, and won't always take a long time to make. This soup can be made in 20 minutes!

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

Soup

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 paste 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 centerpiece in the lid to allow steam to escape. Cover with a washcloth to prevent spills. Blend the soup until it’s smooth, for about 30 seconds.

Parmesan Crisps (not vegan/dairy-free)

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.

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.

Recipe

Tomato soup with a garnish of parsley in a white bowl next to parmesan crisp crumbles on a white surface

Tomato Soup (Vegan and Dairy-Free) with Parmesan Crisps

Delicious tomato soup doesn’t have to come from a can, and won’t always take a long time to make. This soup can be made in 20 minutes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Dish
Cuisine: American
Keyword: soup, tomato, vegetarian
Servings: 6
5 from 6 votes

Ingredients

Tomato Soup
  • 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
Parmesan Crisps
  • 1/2 cup panko
  • 1/2 cup parmesan cheese (shredded)
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 2 tbsp butter

Instructions

Tomato Soup
  • 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
Parmesan Crisps
  • 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
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Nutrition Facts
Tomato Soup (Vegan and Dairy-Free) with Parmesan Crisps
Amount Per Serving
Calories 243 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 817mg34%
Potassium 558mg16%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 8g9%
Protein 6g12%
Vitamin A 2490IU50%
Vitamin C 17.1mg21%
Calcium 188mg19%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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34 thoughts on “Tomato Soup (Vegan and Dairy-Free)”

  1. This looks delicious. Especially the Parmesan crisps! One of my friends is vegan, I’ll have to make this soup for him. I’m not vegan but I went to a vegan restaurant with him and tried vegan sushi! It was actually delicious. I’m going to save this.

    1. I have a friend who is vegetarian (tries for vegan as much as possible) and one who is severely allergic to dairy. When we all get together we tend to make vegan foods to cover everyone. I would love to try vegan sushi sometime!

    1. The parmesan crisps made a great addition to the soup. We just kept them completely separate so my dairy-allergy friend didn’t get cross-contamination! But if you can eat them, I highly suggest it 🙂

  2. Your Tomato Soup sure does look delicious. It is definitely perfect to make during colder months of the year. Especially today here is PA which was is super cold.

  3. I love tomato soup! During colder months, soup is my favorite thing to have at lunch. These Parmesan crisps look like the perfect addition!

  4. I had to smile when I read your experience as a child, occasionally having tomato soup with grilled cheese sandwiches. It was the same in my childhood as well, especially during winter and watching TV! My partner loves tomato soup and thinks of this as ‘comfort food’. I love the simplicity of creating this and was very surprised to see 20 minutes as being possible. I am going to give this a go, to see if I can replicate what you have done as it really does look delicious.

    1. We have made this a few times, and always within about 20 minutes. It’s such an easy soup and brings back all those memories, except this tastes much better than canned soup since it’s fresh!

  5. This looks like a hearty and so filling. I’ve never had carrots in my tomato soup. I love eating soup all year. This meal would be great with a grilled cheese sandwich. Yuum!

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