Homemade Tomato Soup
Dairy-Free • Egg-Free • Peanut-Free • Nut-Free• Soy-Free• Vegetarian Option
If you’ve never made tomato soup from scratch, you’re missing out. This isn’t your average canned version—it’s rich, flavorful, and made with simple, wholesome ingredients. San Marzano tomatoes add natural sweetness, and a splash of Country Crock Plant Cream makes it silky without any dairy. Crispy bacon bits add depth (but feel free to skip them for a vegetarian version). Pair it with allergy-friendly grilled cheese or crackers for a fall favorite that’s safe for the whole family.
Ingredients
28 oz can whole San Marzano tomatoes
4 slices allergen-safe bacon, cut into small bits (or omit for vegetarian)
2 carrots, chopped
½ yellow onion, chopped
4 cloves minced garlic
1½ tbsp tomato paste
1 tbsp all-purpose flour (or gluten-free blend if needed)
4 cups low-sodium chicken broth (or vegetable broth)
½ tsp dried thyme
1 bay leaf
Dairy-free cream (Country Crock Plant Cream recommended, optional)
Salt & pepper to taste
Instructions
Cook bacon In a large soup pot, cook bacon pieces until crisp. Remove and set aside, leaving drippings in the pot.
Sauté veggies Add carrots, onion, and garlic to the pot. Cook for 5–10 minutes until vegetables are softened.
Add tomato paste Stir in tomato paste and cook for 1–2 minutes. Sprinkle flour over vegetables and stir for 1 minute to thicken.
Simmer soup Add canned tomatoes (with juice), thyme, bay leaf, and broth. Stir well and bring to a gentle simmer. Cook uncovered for 30 minutes.
Blend Remove bay leaf. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
Finish & serve Return soup to pot. Stir in dairy-free cream if desired, and season with salt and pepper to taste. Top with reserved bacon bits before serving.
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Tried it?
If you try this recipe, let me know in the comments!
Hope this cozy bowl brings warmth to your kitchen and comfort to your crew.
Enjoy! — Liz, your everyday allergy mom 💛
