Comfort in a Bowl: A Cozy Tomato Soup for Chilly Autumn Evenings
There's something magical about a bowl of hot tomato soup that can instantly transport you back to childhood memories and wrap you in warmth. For me, this gluten-free and dairy-free tomato soup has become a cherished recipe that reminds me of those perfect autumn evenings when the wind whispers through changing leaves and the first hints of winter start to peek around the corner.
I first discovered the beauty of this recipe during a particularly challenging week. Work had been overwhelming, and I was feeling run down and exhausted. One crisp Saturday afternoon, after a long hike that left me both peaceful and weary, I came home craving something comforting yet light. That's when this tomato soup became my culinary savior.
The beauty of this recipe lies in its simplicity and versatility. It's creamy without dairy, rich without being heavy, and packed with vegetables that make it both nutritious and delicious. The coconut milk adds a subtle sweetness and incredible smoothness that makes you forget you're eating something that's actually good for you.
Gluten Free and Dairy Free Tomato Soup
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 stalk of celery, chopped
2 garlic cloves, minced
1 (15-ounce) can of chopped tomatoes
2 cups vegetable broth
Handful of fresh basil
1 (13.5-ounce) can of coconut milk
Salt and pepper to taste
Instructions
Sauté the Vegetables: Heat olive oil in a Dutch oven over medium-low heat. Add onions, celery, and carrots. Sauté for 5-6 minutes until softened and onions are translucent.
Add Garlic: Toss in minced garlic and continue sautéing for another minute, allowing the aromatics to release their fragrant oils.
Simmer the Base: Add tomatoes, vegetable broth, and fresh basil. Bring to a rapid boil, then reduce heat, cover, and simmer for 20 minutes. This allows the flavors to meld beautifully.
Cream It Up: Remove the lid and slowly stir in the coconut milk. Use an immersion blender to puree the soup until it's smooth and creamy. No immersion blender? No problem! Carefully transfer to a standard blender, working in batches if needed.
Final Touch: Return the soup to the pan, heat through for 5 minutes, and season with salt and pepper to taste.
Storage Tips
Refrigerating: Store in an airtight container for 4-5 days.
Freezing: To prevent separation, freeze the soup without coconut milk. Add the coconut cream when reheating. Defrost in the refrigerator and reheat on the stove or in the microwave.
Nutrition Information
Calories: 301 kcal
Carbohydrates: 13g
Protein: 3g
Fat: 28g
This soup is more than just a recipe—it's a reminder that sometimes, the simplest meals can be the most comforting. Whether you're looking for a quick weeknight dinner or a soul-warming dish on a chilly day, this gluten-free and dairy-free tomato soup has got you covered.
Pro tip: Pair it with a slice of gluten-free toast or a handful of your favorite crackers for a complete meal that feels like a warm hug.
Bon appétit!
