This creamy dairy free tomato soup made with coconut milk and canned tomatoes is comfort food at its finest! This soup is ready in 30 minutes and is a fast & affordable option for lunch or dinner that's best served with grilled cheese or homemade croutons during the colder months!
Update: This recipe, first published in September 2022, has been updated with corrected measurements, more tips and step-by-step photos.
Nothing is more comforting than a bowl of hot soup on a cold day and this dairy-free tomato soup recipe tops the list for me! When paired with melty grilled cheese sandwiches, there's nothing better.
Just like this vegan cream of chicken soup and this dairy-free broccoli cheddar soup, this soup is creamy and satisfying while still being allergen-friendly. I wanted to make this creamy vegan tomato soup as simple and accessible as possible, so we'll be using canned, whole peeled tomatoes. It's just as delicious and flavorful as if you were to use fresh tomatoes (and easier)!
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Why you'll love this recipe
- Quick & easy: Ready in under 30 minutes using only 1 pot and less than 10 pantry staples and simple ingredients. Plus, we'll be using canned tomatoes which eliminates the roasting, peeling and chopping aspect.
- Comforting but healthy: This soup is the perfect comfort food in the winter while being packed with nutrients thanks to the vegetables.
- Allergen-friendly: Creamy and 100% plant-based, dairy-free, gluten-free and sugar-free.
- Freezer-Friendly: Perfect for meal prep since it can be frozen up to 3 months.
- Customizable: Adjust flavors and pair alongside a sandwich or salad of your choice for a satisfying meal.
Equipment
All you need to make this easy vegan tomato soup are a few, basic kitchen tools:
- One large pot or 5-quart dutch oven
- Immersion blender or high-speed blender
- Wooden spoon
- Cutting board & sharp kitchen knife
- Measuring cups & spoons
Ingredients
- Tomatoes: we'll be using a mix of fresh cherry tomatoes and canned crushed tomatoes for this recipe. You can also used whole peeled or diced canned tomatoes. I recommend San Marzano tomatoes. Canned tomatoes will actually gives a more consistent & perfect tomato flavor in comparison to fresh tomatoes, especially when they're not in season (like in the fall and winter!). Plus it's a quicker and easier recipe this way since you don't have to roast then peel the tomatoes yourself.
- Onion: a white onion or yellow onion will work!
- Garlic: I recommend using fresh garlic as opposed to garlic powder or pre-minced jarred garlic.
- Coconut Milk: instead of heavy cream, we'll be using a can of unsweetened full fat coconut milk. Full fat just means it doesn't say 'light' on the label. The ingredient list should simply be coconut, water, and guar gum. It's super easy to find at the grocery store (it's usually in the international foods aisle in the Asian section!) and it's something you can keep in the pantry for months. Give it a shake before opening, as it does naturally separate. It adds a touch of sweetness, gives a creamy consistency and texture, and does not add a strong coconut flavor.
- Vegetable Broth: we'll be using vegetable stock for added flavor and to help us reach the perfect consistency. You could also use low-sodium vegetable stock or chicken broth.
- Seasoning: we're keeping it simple and only using italian seasoning, salt, and black pepper.
- Basil: tomato soup isn't tomato soup without some fresh basil leaves blended into the soup and as a garnish!
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
I love this dairy free tomato soup as is, but feel free to try out these any of these variations & substitutions that are guaranteed to work:
- Make it spicy: add a jalapeño (with the seeds) to the soup, prior to blending, a dash of hot sauce or sprinkle in some crushed red pepper flakes!
- Use fresh tomatoes instead of canned tomatoes. The recipe will taste extremely similar if not identical, especially if tomatoes are still in season for you. I would recommend using a combination of fresh cherry tomatoes, medium tomatoes, and roma tomatoes. You could turn this into a creamy roasted tomato soup by using fire roasted tomatoes for a slightly different flavor if you'd like!
- Vegetable broth: If you're not vegan, you can easily substitute vegetable broth with chicken stock or bone broth.
- Swap coconut milk for dairy-free heavy cream.
- Chunky style: blend only half the soup for a mix of creamy and chunky textures.
- Add roasted red peppers for added flavor and veggies.
- Substitute the olive oil with coconut oil, avocado oil, vegan butter, or a splash of vegetable broth.
- Add a tablespoon of tomato paste for an even stronger tomato flavor.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat then cook the onions for 3-5 minutes. Add the cherry tomatoes and cook for another 2 - 3 minutes, or until the onions are translucent and the tomatoes are caramelized. Add the garlic and italian seasoning, cooking for another 1-2 minutes, or until fragrant.
- Add the crushed or whole peeled tomatoes, basil, vegetable broth, salt, and pepper. Mix well and bring the mixture to a rapid boil. If using whole tomatoes, be sure to break them up a little bit with a wooden spoon. Reduce heat to low and let the soup simmer for 20 minutes.
- Using an immersion blender (or transferring to a blender or food processor in batches), blend until smooth and fully pureed.
- Stir in the coconut milk and simmer for another 5 minutes. Taste and adjust the seasonings to your liking.
Serving Suggestions
This vegan tomato basil soup recipe is perfect on its own but it's even better alongside one of these classic pairings:
- Grilled cheese
- Crusty bread
- Garlic bread
- Cornbread
- Salad - this kale salad or this couscous salad is a great choice
- Roasted veggies
- Pasta
If you're not interested in side, there are also so many different things you can garnish this tomato bisque with to take it to the next level:
- Homemade croutons
- Crispy roasted chickpeas
- Bac'n bits
- A drizzle of olive oil
- A dollop or coconut cream
- Dairy-free parmesan cheese
- Fresh herbs
- Dairy-free sour cream
- Nuts or seeds
Expert Tips
- If you're using a standard high-speed blender instead of an immersion blender, transfer the soup to the blender in batches. You don't want to overload your blender, especially since it is a hot liquid.
- Don't skip the simmer! This ensures the flavors have time to develop. You could simmer the soup for up to 1 hour for optimal flavor but 20 to 30 minutes will still result in a delicious, flavorful soup.
Storage & Reheating
Refrigerator: Store leftover dairy free tomato soup in an airtight container for 5-7 days.
Freezer: This tomato soup is freezer friendly! Allow the soup to cool to room temperature then transfer to a freezer-safe container or freezer-friendly storage bags for up to 3 months.
Reheating: You can either reheat in a pot on the stove or a microwave-safe bowl covered with a paper towel in the microwave. If reheating from frozen, thaw in the refrigerator overnight or reheat it at low temperature on the stovetop until defrosted and warmed through. Continuously stir it as it thaws.
FAQ
Yu can buy dairy-free heavy cream substitutes, such as Violife's "Just Like Heavy Whipping Cream" or Califa Farms' "Heavy Whip." You can also use cashew cream, coconut cream (like in this recipe), or blend white beans into veggie broth! You can even create a roux to help achieve a creamy soup base.
If you find that your soup is a bit on the thinner side, you can either simmer for longer amount of time, until it has cooked down and thickened to your liking OR you can dissolve 1 tablespoon of cornstarch in ¼ cup of room temperature water to make a slurry. Stir the slurry into the soup and allow it to simmer for a few minutes until it's thickened to your liking.
Yes, of course! I recommend using a combination of medium tomatoes, roma tomatoes and cherry tomatoes.
Canned tomatoes, apart from making this recipe easier, are picked while ripe and instantly canned to retain all of their flavor and freshness. The fresh tomatoes at the grocery store, especially during the winter when you're most often enjoying this soup, are in the off-season and not as flavorful.
Yes! Light coconut milk or full-fat coconut milk are both excellent options.
No! This tomato soup doesn't taste like coconut milk. The coconut milk gives it a creamy texture without altering the flavor.
Other recipes you might like
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📖 Recipe
Creamy Dairy Free Tomato Soup
Equipment
- Wooden Spoon
- Ladle
Ingredients
- 2 tablespoons (30 g) avocado oil or extra virgin olive oil or butter
- 1 (200 g) yellow onion diced
- 1 pint cherry tomatoes halved
- 4 cloves (8 g) garlic minced
- 2 (28oz) cans (56 oz total) crushed tomatoes
- 2 ½ cups (600 g) vegetable broth
- ⅓ cup (15 g) fresh basil chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¾ cup (180 g) full fat coconut milk more for drizzling on top, if desired
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat then cook the onions for 3-5 minutes. Add the cherry tomatoes and cook for another 2 - 3 minutes, or until the onions are translucent and the tomatoes are caramelized.2 tablespoons avocado oil, 1 yellow onion, 1 pint cherry tomatoes
- Add the garlic and italian seasoning, cooking for another 1-2 minutes, or until fragrant.4 cloves garlic, 1 teaspoon Italian seasoning
- Add the crushed or whole peeled tomatoes, basil, vegetable broth, salt, and pepper. Mix well and bring the mixture to a rapid boil. If using whole tomatoes, be sure to break them up a little bit with a wooden spoon.2 (28oz) cans crushed tomatoes, 2 ½ cups vegetable broth, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ⅓ cup fresh basil
- Reduce heat to low and let the soup simmer for 20 minutes.
- Using an immersion blender (or transferring to a blender or food processor in batches), blend until completely smooth. Stir in the coconut milk and simmer for another 5 minutes. Taste and adjust the seasonings to your liking.¾ cup full fat coconut milk
- Garnish with fresh basil, a drizzle of coconut milk, croutons or a side of grilled cheese. Serve immediately and enjoy!
AJ says
Very very delicious! 🤤
Lauren Casolaro says
I’m so glad you enjoyed it!!
Elizabeth Maron says
Obsessed with this recipe! So easy to make yet so delicious. Will definitely be making a lot of this over the winter
Lauren Casolaro says
YAY!! Im so so glad you love it!
Judy says
I meal prepped this soup on Sunday so I could bring it to work this week paired with a salad and it's been perfect! The texture has remained the same so far and it's actually tasting better each day.
Pinch of Parsley says
Hi Judy, I'm so happy to hear that!! Thanks so much for letting us know 🙂
Jess says
I made this last night for dinner and it was SO SO yummy!! I didn’t have whole tomatoes so I used crushed but still blended it because of the onions and it was delish! Will def be making again.
Pinch of Parsley says
Thanks so much Jess!! So glad you liked it and that it worked great with crushed tomatoes <3
Lauren says
So creamy and delicious, my new go to tomato soup! Even better paired with a grilled cheeze 😜