Name: Dairy-Free Tomato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: ¼ cup Olive Oil; ½ cup Onion (diced); 1 pinch Allspice; ¾ teaspoon Salt (Kosher); 2 cloves Garlic (minced); 56 ounces Crushed Tomatoes ((two 28 ounce cans)); 2 cups Vegetable Broth (low sodium); ½ Tablespoon Brown Sugar

Dairy-Free Tomato Soup

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This simple recipe for dairy-free tomato soup comes together with canned tomatoes for a delicious vegan and gluten-free soup everyone can enjoy.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 bowls 1x
Category: Soup
Cuisine: American

Ingredients

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¼ cup Olive Oil
½ cup Onion (diced)
1 pinch Allspice
¾ teaspoon Salt (Kosher)
2 cloves Garlic (minced)
56 ounces Crushed Tomatoes ((two 28 ounce cans))
2 cups Vegetable Broth (low sodium)
½ Tablespoon Brown Sugar

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Instructions

In a large pot heat ¼ cup olive oil over medium low heat.
Add ½ cup diced onion and cook 5-10 minutes to soften completely.
Next add a pinch of allspice and 2 minced cloves garlic, stir until fragrant.
Pour in 56 ounces crushed tomatoes, 2 cups vegetable broth, and ½ Tablespoon brown sugar. Stir together.
Season with ¾ teaspoon Kosher salt then bring to a boil.
Once boiling, reduce the heat to low and simmer for 10 minutes.
Using an immersion blender, blend the tomato soup until thick and creamy.
Serve or store for later.

Find it online: https://mylifeafterdairy.com/dairy-free-tomato-soup/