1 / 1
Easy Creamy Dairy-Free Tomato Soup
The secret to this velvety tomato soup isn't heavy cream, it's ordinary white sandwich bread. Blending torn bread directly into the broth creates a thick, luxurious body that feels incredibly rich while keeping the flavors bright and tomato-forward. A touch of brown sugar balances the acidity, and an optional splash of brandy adds sophisticated depth. You'll get all the comforting texture of a classic bisque without any dairy weighing it down.
Ingredients
- ¼ cup extra-virgin olive oil, plus extra for serving
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 bay leaf
- Pinch red pepper flakes (optional)
- 2 (28-ounce) cans whole peeled tomatoes
- 3 slices hearty white sandwich bread, crusts removed, torn into 1-inch pieces
- 1 tablespoon packed brown sugar
- 2 cups chicken or vegetable broth
- 2 tablespoons brandy (optional)
- Salt and pepper
Instructions
- 1Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Add the chopped onion, minced garlic, bay leaf, and red pepper flakes if using.
- 2Cook, stirring often, until the onion is translucent, 3 to 5 minutes. Stir in the canned tomatoes and their juices. Use a potato masher to break down the tomatoes until no pieces are larger than 2 inches. Mashing them now helps them break down faster as they simmer.
- 3Stir in the torn bread and brown sugar, then bring the soup to a boil.
- 4Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove and discard the bay leaf.
- 5Transfer half of the hot soup to a blender. Add 1 tablespoon of oil and process until the soup is completely smooth and creamy, 2 to 3 minutes. Blending the oil directly into the soup creates a stable emulsion for a richer mouthfeel.
- 6Pour the blended soup into a large bowl. Repeat the blending process with the remaining soup and the last 1 tablespoon of oil.
- 7Return all the blended soup to the pot. Stir in the broth and brandy, if using, and bring to a brief simmer over medium heat. Season with salt and pepper to taste, then ladle into bowls and finish with a drizzle of extra olive oil.
Notes
- Safety: When blending hot liquids, remove the center cap from the blender lid and cover it loosely with a folded kitchen towel to allow steam to escape.
- Vegetarian option: Use vegetable broth instead of chicken broth to keep this soup entirely plant-based.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
- Swap: Any hearty white bread works, but avoid sourdough or heavily seeded loaves, as they will alter the flavor and texture.