Roasted Creamy Tomato Soup (Dairy-Free)

This month is all about soups like my favorite Roasted Creamy Tomato Soup {Dairy-Free}. After attending the Perfect Health program at The Chopra Center, I have been incorporating more warm foods into my family’s meals. I’m making this for breakfast this week. Don’t count out breakfast for a nourishing soup!

It isn’t easy finding dairy-free tomato soup in restaurants so why not just make your own? This version doesn’t skip on the creamy texture, try using coconut milk and taro powder to thicken instead. The recipe normally calls for red onions but I only had white left over from another recipe and threw in some Sugar Plum Grape tomatoes left over from last night’s salad.

Improvise when needed and don’t be afraid to substitute or swap out veggies for what you have on hand.

Creamy Dairy-Free Roasted Tomato Soup (Serves 8)


  • 4 large organic tomatoes, sliced
  • 2 organic red bell peppers, seeded & sliced
  • 1 large red onion, peeled & sliced
  • 2 garlic cloves, peeled
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 cup extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons gluten-free Worcestershire sauce
  • 3 teaspoons sea salt
  • 2 teaspoons Ancestral Taro Powder
  • 1 teaspoon coarse ground pepper
  • 1 can coconut milk
  • 1 cup bone broth (omit if vegan-substitute 1/2 cup of coconut milk and 1/2 water instead)
  1. Preheat oven to 425 degrees. Arrange tomato, onion and red pepper slices on two baking sheets lined with parchment paper. Drizzle the vegetables with the three tablespoons of extra-virgin olive oil.
  2. Roast the veggies for 30 minutes.


3. Let the veggies cool for about 5 minutes then transfer to a Vitamix or blender. Add the 1/2 cup of olive oil & raw 2 garlic cloves to the blender and blend until smooth.

4. In a saucepan, add the remaining ingredients bone broth (or omit if vegan), Worcestershire sauce, coconut milk, red wine vinegar, Ancestral Taro Powder and salt/pepper and stir to combine.

5. Add the blended, roasted tomato mixture to the saucepan and simmer on low medium high heat for about 20 minutes. Stir about every 5-10 minutes to prevent burning.

6. Serve in individual bowls or use a sauce for pasta, chicken or veggies!

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