Dairy Free Tomato Soup
Fast and convenient, this homemade dairy free tomato soup is the ultimate comfort food! Made from scratch with all pantry and fridge staples, you can have it on the table in 30 minutes or less. Cozy, healthy and creamy, it’s also vegan and gluten free.
With soup season right around the corner, I figured it was high time to bring you today’s recipe.
Cozy, creamy and bisque-like in texture, this dairy free tomato soup is ready to serve during all those cold winter months ahead.
Or, um, to enjoy right now. I can’t be the only one who totally eats soup all year round – the blazing heat of summer included. Bueller? Bueller?
ANYWAY. Today’s soup is basically the pantry version of this all-time reader favorite: roasted cherry tomato soup. <— Which is also dairy free / vegan / gluten free.
That version is made with fresh cherry tomatoes and I’ve had numerous questions / requests about how to make it with canned instead.
Which brings us to the recipe at hand.
Using just a few pantry and fridge staples (including a can of tomatoes), this non dairy tomato soup comes together in 30 minutes flat.
It’s quick, it’s easy and is most excellent served with your favorite crusty bread.
Dunk away my friends, dunk away.
How To Make Dairy Free Tomato Soup
So, this simple soup couldn’t be easier to whip up. Here’s how it goes down:
Sauté the veggies. In a medium saucepan, we’ll quickly cook some onion and carrot until softened, before stirring in some garlic until fragrant.
Add to a blender. We’ll transfer those veggies to a blender, along with all the remaining ingredients – canned tomatoes, broth, coconut milk and a few seasonings. And then process until smooth.
Warm on the stove. Finally, we’ll pour the soup back into the same saucepan and then heat until nice and hot.
You can sprinkle on your favorite toppings before digging right on in!
Tomato Soup Toppings
Now, about those toppings. Here’s a few ideas to get you started to spice up your typical routine.
- crushed tortilla chips
- crispy chickpeas
- chopped or sliced nuts
- diced or sliced avocado
- crispy bacon or shredded chicken (if not trying to keep this meatless)
- cashew sour cream or dairy free yogurt
- other fresh herbs – I think chives would be fantastic here
Or, of course, you can go for something to dunk. Crusty bread or non dairy grilled cheese are most excellent choices.
Tips & Tricks For This Vegan Tomato Soup
- You can absolutely use full fat coconut milk instead of light. Just make sure that it’s fully combined / stirred really well before using.
- Adjust the heat as needed when you are warming the soup on the stove. I usually start with it on medium-low and then turn down to low as it continues to heat.
- And finally, don’t walk away while the soup is warming – it will bubble up if you don’t give it a quick stir every so often.
How To Store
Let the soup cool to room temperature then transfer to an airtight container.
It will keep in the fridge for about 4 days.
Additional Dairy Free Soup Recipes You Might Enjoy!
- Vegan Zuppa Toscana
- Dairy Free Corn Chowder
- Slow Cooker Thai Sweet Potato Soup
- Creamy Sweet Potato Black Bean Soup
- Roasted Garlic Butternut Squash Soup
- Mexican Minestrone Soup
- Vegetarian Stuffed Cabbage Soup
- Turmeric Quinoa Vegetable Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 4 large cloves garlic, minced
- 1 (28 ounce) can whole peeled tomatoes, with their juices
- ½ cup low-sodium vegetable broth*
- ½ cup canned light coconut milk, stirred well
- 1 tablespoon tomato paste
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- chopped fresh basil, for garnish
- Add the olive oil to a medium saucepan set over medium heat. Add in the onion and carrots and cook for about 5 to 7 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Remove from the heat and carefully transfer the contents of the pan to a blender.
- To the blender, add the tomatoes, broth, coconut milk, tomato paste, salt, pepper, basil and oregano. Process until smooth, then pour back into the same medium saucepan.
- Set the pan over medium low / low heat and cook for about 15 minutes, stirring occasionally and turning down the heat as needed, until the flavors have had a chance to meld.
- Taste and season with additional salt / pepper as needed (I usually add a bit more salt), then serve topped with plenty of fresh basil!
*If desired, keep a little extra broth on hand in case you want to thin out the soup. I think the texture is perfect with the listed ½ cup broth, but you can add a little more after it’s done cooking to taste.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 114 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 304mg Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 1g