Creamy Dairy Free Tomato Soup

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)!

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.

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.

Instructions

1. 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.

2. 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.

3. Using an immersion blender (or transferring to a blender or food processor in batches), blend until smooth and fully pureed.

4. 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

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.

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