In this classic tomato soup, we’ve substituted unsweetened almond nondairy beverage for cream. Simple swaps like this are an easy way to make your menu more inclusive—and reach customers who are embracing new dietary lifestyles.
- Heat the oven to 450 degrees. Place the tomatoes, onions and garlic on a baking sheet.
- Drizzle with the olive oil and season with the oregano, sugar, pepper flakes and salt.
- Roast, stirring halfway through, until the garlic and onions are soft, and the tomatoes are beginning to brown, 40–50 minutes.
- Purée the vegetable mixture and transfer to a large pot over medium heat. Stir in the nondairy beverage until combined and heated through. Top with the basil and serve.