This Tomato Soup (Gluten Free, Keto and Dairy Free) is made with plant-based butter, onion, San Marzano tomatoes, broth, almond milk, and pesto.
This is a healthy, hearty soup that is perfect for the winter. It is loaded with tomato and herbs. This recipe uses the perfect pantry staple, canned San Marzano tomatoes, when you are on the go and need to make something. It has so much flavor and it is unbelievably easy to make. This is the most comforting tomato soup that will help relieve your sick days, or any day for that matter. The pesto, onion, and tomato combination in this Tomato Soup is absolutely phenomenal. It is so easy to make in the instant pot as well. It is rich, creamy and bursts with amazing tomato flavor, even though I used San Marzano canned tomatoes!
The key ingredient to this dish is incorporating the pesto with sundried tomatoes. Do not skip this! It really gives the soup the kick that it needs and provides so much comfort.
Serve this with grilled cheese and then name a better duo.. I’m waiting! It is actually SO easy to make and I promise you will absolutely adore it. You will start telling yourself you should open a restaurant after making this.
Other great soup recipes to try is my Instant Pot French Onion Soup or my Tortellini Soup.
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Why you will love this recipe
Full of flavor: The combination of the tomatoes with the milk balances out the acidity of the tomatoes.
Hearty: This soup is so wholesome, hearty and hits the spot, especially when it is cold out.
Great for cold weather: I love making this tomato soup in the fall season, and pair with a toasted grilled cheese.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil or Plant-based Butter
- Yellow onion
- San Marzano tomatoes
- Vegetable broth
- Almond milk
- Pesto
- Basil
See recipe card for quantities.
Instructions
In a large dutch oven or lidded pot on medium heat, add the vegan butter and wait for it to melt. Add the onion and cook until soft, about 5 minutes.
Pour in the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat, cover and cook for 25 minutes.
Pour contents to a blender as well as the milk and pesto. Blend until smooth.
Garnish with basil.
Substitutions
Vegan Butter: I used plant-based butter but you can use olive oil instead.
Onion: I used yellow onion but feel free to use red or white onion instead.
Tomatoes: I used San Marzano tomatoes but feel free to use whole peeled tomatoes. You can also use crushed or diced tomatoes from a can.
Broth: I used vegetable broth but feel free to use chicken or beef broth.
Milk: If you want this to be dairy free, feel free to use almond milk or oat milk. If you are not dairy free, feel free to use whole milk instead.
Pesto: Feel free to use vegan pesto or regular pesto. This should be added at the end.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - serve with grilled cheese!
Check out this Zucchini Beef Soup.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
Storage
This will be good in the refrigerator for 2-3 days.
This Tomato Soup (Gluten Free, Keto and Dairy Free) ingredients don't stand up well to freezing.
Top tip
If you use an immersion blender, you can blend a little less for a more chunky soup.
Tomato Soup (Gluten Free, Keto and Dairy Free)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Tomato Soup (Gluten Free, Keto and Dairy Free) is made with plant-based butter, onion, San Marzano tomatoes, broth, and almond milk.
Ingredients
- 3 tablespoons plant-based butter or olive oil
- 1 medium yellow onion
- 1 (28 oz) can san Marzano tomatoes
- ½ cup vegetable broth
- Salt and pepper
- 1 cup almond milk
- 1 (6 oz) jar of pesto with sun-dried tomato
- Basil, for garnish
Instructions
- Stovetop: In a large dutch oven or lidded pot on medium heat, add the butter and wait for it to melt. Add the onion and cook until soft, about 5 minutes.
- Pour in the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat, cover and cook for 25 minutes.
- Pour contents to a blender as well as the milk and pesto. Blend until smooth.
- Garnish with basil.
- Instant Pot: Hit the sauté button and add the butter. Add the onion and sauté for 5 minutes. Add the broth, tomatoes and salt and pepper. Pressure cook for 5 minutes.
- When it is done cooking, add the contents in a blender and blend until smooth. Add the milk and pesto in the blender and blend until combined.
- Add the liquid back into the instant pot and pressure cook for another minute to thicken the soup.
- Serve warm and garnish with basil.
Notes
- You can eat the soup after blending, but I suggest to pressure cook one more time to thicken the soup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes + comes to pressure time
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 32.2
- Sugar: 2.6 g
- Sodium: 1,248.0 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 4.3 g
- Fiber: 0.9 g
- Protein: 0.8 g
- Cholesterol: 0.0 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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