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–+ servings

Creamy Dairy Free Tomato Soup

Lauren Casolaro
This creamy dairy free tomato soup is comfort food at its finest! Made with canned tomatoes and coconut milk, this soup has the perfect texture and a hint of sweetness. It's quick and easy lunch or dinner that's best served with vegan grilled cheese, homemade croutons, or a vegan caesar salad, especially during the colder months!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Spanish
Servings 4 Servings
Calories 111 kcal

Equipment

Ingredients
 

  • 1 tablespoon (15 mL) oil avocado oil or extra virgin olive oil
  • 1 (200 g) large yellow onion sliced
  • 4 cloves (8 g) garlic, minced
  • 1 can (28 oz) whole peeled tomatoes
  • ½ cup (115 g) 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

Instructions

  • 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 softened, 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 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 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

Notes

If you'd like to use fresh tomatoes, replace the can of tomatoes with 3 cups of a combination of fresh cherry tomatoes, plum tomatoes and/or roma tomatoes.
Homemade crouton recipe can be found here.
Store leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months.
Nutritional values are only estimates. Please see our full disclosure here.

Nutrition

Serving: 1BowlCalories: 111kcalCarbohydrates: 10.3gProtein: 2.6gFat: 7.1gSaturated Fat: 4.6gCholesterol: 1mgSodium: 267mgFiber: 2.5gSugar: 5g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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