This creamy dairy-free tomato soup made with canned tomatoes is comfort food at its finest! Made with coconut milk, this soup has the perfect texture and a hint of sweetness. It's a fast & convenient option for lunch or dinner that's best served with vegan grilled cheese, homemade croutons, or a vegan caesar salad, especially during the colder months!
Is there a more perfect comfort food than a bowl of creamy tomato soup and a grilled cheese sandwich? I think not. To be honest, this wasn't always a favorite soup of mine but this is homemade tomato soup has quickly become one of my go-to recipes during the fall and winter months. It's just the perfect cozy meal to whip up on a cold day. Plus, its a childhood favorite and nostalgic AF.
I wanted to make this vegan tomato soup as simple and accessible as possible, so we'll be using canned whole peeled tomatoes. I promise it's just as delicious and flavorful as if you were to use fresh tomatoes!
Why you'll love this recipe
- It's quick and easy to make. This dairy free tomato soup with canned tomatoes is made in one pot and ready to serve in just 30 minutes! Using canned tomatoes allows for more consistency in flavor, and cuts down the time of having to cut and peel the tomatoes yourself.
- It's affordable, convenient, and accessible. The ingredients are pantry and fridge staples but overall, this recipe costs less than $10 to make!
- This tomato soup is allergen-friendly! It's healthy, dairy-free, vegan, gluten-free, soy-free, sugar-free and can be made oil-free.
- It's perfect for meal prep, lunch, dinner or to feed a crowd! It's a great lunch or dinner alone or paired with a side salad. If you don't eat it all right away, don't worry, this recipe is freezer-friendly.
This recipe calls for very simple ingredients, all of which are likely pantry or fridge staples!
Tomatoes: we'll be using a canned whole peeled tomatoes for this recipe. 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, when you'll likely be enjoying this). We'll break down the whole tomatoes so there are no chunks left over!
Onion: a white or yellow onion will work! To make this soup as flavorful as possible, we'll be caramelizing the onions. It does takes a few more minutes, but it's worth it! Don't worry, it'll still be ready in less than 30 minutes.
Garlic: I feel like garlic is a MUST in tomato soup (I mean I think it belongs in every savory recipe but whatever).
Coconut Milk: the key to creamy vegan tomato soup, and keeping this a dairy-free recipe, is 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 section1) and it’s something you can keep in the pantry for months. Give it a shake before opening or a good stir when you open the can just because it does naturally separate. I promise it adds a touch of sweetness, gives the creamy consistency and texture, and does not add a strong coconut flavor. You can use light coconut milk if you'd like.
Vegetable Broth: we'll be using vegetable stock for added flavor and to thin out the soup a little bit. If we were to only use coconut milk, the soup would be too thick, almost like an alfredo sauce instead of a soup.
Spices: we're keeping it simple and only using italian seasoning, salt, and pepper. Pantry staples!
Basil: tomato soup isn't tomato soup without some fresh basil leaves!
Place a dutch oven or large pot over medium heat and add in a tablespoon extra virgin olive oil and sliced onions. Cook the onions, stirring occasionally until they have caramelized and turned golden brown. Keep the heat on medium, only turn the heat down if they're getting too dark or sticking to the bottom of the pot. Add a tablespoon of water to help deglaze, if needed.
Once the onions are caramelized, reduce the heat slightly and add in the minced garlic. Cook for 1-2 more minutes.
Next, add in your tomatoes, break them up a bit with a wooden spoon then add in the canned coconut milk, vegetable broth, salt, and pepper. Simmer for 5-7 minutes, until the tomatoes are soft.
Using an immersion blender (or transferring to a blender or food processor in batches), blend until smooth and fully pureed. Simmer for another 5 minutes. Taste and adjust the seasonings, if needed.
Divide across 3-4 bowls, garnishing with fresh basil and a drizzle of coconut milk or olive oil!
This vegan tomato basil soup recipe wouldn't be complete without a dairy free grilled cheese! It's truly one of the most perfect combinations that has ever existed in the culinary world.
Aside from grilled cheese, you can serve this healthy tomato soup entirely on its own with some crackers, crusty bread, garlic bread or vegan cornbread. You could also serve it as an appetizer or side, or with a side salad! I personally love to have it alongside kale caesar salad.
Let's talk toppings! There's so many different things you can top this tomato bisque with:
- Homemade croutons
- Crispy roasted chickpeas
- Bac'n bits
- A drizzle of olive oil
- A dollop or coconut cream
- Vegan parmesan cheese
- Fresh herbs
- Dairy-free sour cream
- Nuts or seeds
Variations & Substitutions
I love this recipe as is, but feel free to try out these any of these variations & substitutions that are guaranteed to work:
Make this a spicy tomato soup by adding a jalapeño (with the seeds) to the soup, prior to blending, or sprinkling 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!
Add roasted red peppers for added flavor and veggies.
Make this creamy dairy free tomato basil soup without coconut milk a few different ways! You can create a roux with non-dairy milk and flour, use white beans (this would add a ton of plant based protein!), cashew cream, or any dairy free heavy cream, oat milk or cashew milk. Either of these will give you the same thick, creamy texture!
- Don't slice your onions too thinly. You'll run the risk of burning them more easily.
- If you want this soup a bit thicker, either add more coconut milk or a tablespoon of flour and let simmer over low heat until thickened to your desired consistency. Alternatively, if it's too thick, add some more vegetable broth until it's reached your desired consistency.
- 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.
Storage & Reheating Tips
Refrigerator: Store leftover vegan tomato soup in an airtight container for up to 1 week.
Freezer: This tomato soup is freezer friendly! Allow the soup to cool completely first then store in a freezer-safe container or freezer-friendly storage bags for up to 3 months.
Reheat: 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.
If you find that your soup is a bit on the thinner side, you can either simmer until it has cooked down and thickened 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.
Yes of course but 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. However, I recommend using a combination of medium tomatoes, roma tomatoes and cherry tomatoes.
Other recipes you might like
Creamy Dairy Free Tomato Soup
- 1 tablespoon (15 mL) oil avocado oil or extra virgin olive oil
- 1 (200 g) large yellow onion sliced
- 4 cloves (8 g) 8g garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- ½ cup (115 g) 115g vegetable broth
- 1 can (13 oz) full fat coconut milk more for drizzling on top, if desired
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Place a dutch oven or large pot over medium heat and add in the olive oil and sliced onions. Cook onions, stirring occasionally until they have caramelized and turned golden brown. Lower the heat only if they're getting too dark or sticking to the bottom of the pot.1 tablespoon oil, 1 large yellow onion
- Once the onions are caramelized, reduce the heat slightly and add in the garlic, cooking for another 1-2 minutes.4 cloves 8g garlic, minced
- Next, add in your canned tomatoes and break them up a bit with a wooden spoon.1 can whole peeled tomatoes
- Add in the full fat coconut milk, vegetable broth, italian seasoning, salt, and pepper. Simmer for 5-7 minutes, until the tomatoes are soft.½ cup 115g vegetable broth, 1 can full fat coconut milk, 1 teaspoon Italian seasoning, Salt and pepper
- Using an immersion blender (or transferring to a blender or food processor in batches), blend until completely smooth. Simmer for another 5 minutes. Taste and adjust the seasonings, if needed/desired.
- Divide across 4 bowls, garnishing with fresh basil and a drizzle of coconut milk or oil. Serve with homemade croutons, vegan grilled cheese, or side salad. Enjoy!Fresh basil