This delicious vegetable soup is hearty, nutritious and spicy.
This vegetable soup recipe uses a non-dairy base for those who are lactose intolerant. When serving the vegetable soup into an individual bowl, cheese can be added for an enhanced flavor and texture if one’s diet allows for adding dairy.
- 2 tbs olive oil
- 1 sweet onion chopped
- 2 carrots sliced thinly
- 1 stalk celery sliced thinly
- 2 cups butternut squash chopped
- 2 fresh cloves garlic cut into small pieces
- 3 teaspoons tomato paste
- 32 ounces chicken or vegetable broth low-sodium
- 28 ounce can crushed tomatoes low-sodium
- 2 cups water cold
- 2 or more tbs. sugar depends on acid in tomatoes
- 3 tbs. kosher salt to personal taste
- 1/4 tsp. red pepper flakes for personal taste
- 1/4 tsp. chili powder optional
- 1 tsp. tarragon dried
- 1 tsp. thyme dried
- 1 tsp. basil dried
- 1 tsp. oregano dried
Prep your vegetables. Heat the olive oil in large soup pot on medium-high heat. Add the onions and stir with a wooden spoon. Add some of the Kosher salt at this time. When onions look softer, add carrots, celery and garlic and continue to stir.
Add the butternut squash. If the vegetable mixture is too dry, add a bit more olive oil and keep stirring. Add the tomato paste and slowly add the chicken broth and keep stirring. Add the crushed tomatoes and the cold water. Add the dried herbs and Kosher salt to taste.
Once the vegetable soup has come to a rolling boil, turn down the heat to the lowest setting and stir. Be sure to keep tasting the soup and add sugar and salt to bring flavor to your liking. Cook the soup on low for about thirty minutes.
Serve your vegetable soup with whole-grain chips or top with soup crackers. For those who want cheese, try Fontina or Gruyere.
Now that you have learned how to make vegetable soup (non-dairy), please be sure to view these other soup recipes.
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