This dairy-free tomato soup is so flavorful and super easy to prepare. It is made using canned tomatoes for convenience, coconut milk for a delicious creaminess and tons of garlic to add a lot of yummy flavor. Done within 30 minutes, perfect weeknight dinner and great for meal prep. This soup is 100% vegan, gluten-free and filled with wholesome ingredients!
I cannot believe that after almost 4 years of blogging, I still haven’t shared a creamy vegan tomato soup recipe on the blog. I actually make dairy-free tomato soup often, usually quickly and in a pinch during the week with pantry ingredients. Homemade creamy tomato soup is so much better than store-bought!
And I know most of you love super simple plant-based recipes, so I thought it was time for me to share my version of this classic comfort food. It is seriously so delicious!
As a side note, even though we are still in the summer, this is an all-year-round friendly recipe that's made using canned tomatoes as opposed to fresh tomatoes. That way you can make it with easy-to-find pantry staples no matter what time of the year it is.
I am sure that you will LOVE this homemade dairy-free tomato bisque: it is super creamy, flavorful, garlicky, just a little sweet and SO satisfying. The combination of flavors is right on point and the texture is so rich and velvety, even though it is made without cream or butter. The amazing texture is brought by the addition of canned coconut milk, but there is barely any coconut flavor in the soup.
It is also made completely gluten-free (no flour), making this soup suitable for many diets.
This recipe makes for a homemade tomato soup your whole family will enjoy, kids included. Plus, it can be done in under 30 minutes with most of it being simmering hands-off cooking time.
You can also make it ahead of time during the weekend and store it in the fridge as it reheats so well. Plus, while the soup is resting and chilling in the fridge, the flavors develop even more and make the soup super complex in taste.
Makes for such a perfect cozy bowl of hot soup to enjoy on a cold day or in the fall. I hope you give it a try! ❤️
Why you will love this recipe
- Easy and quick recipe done in under 30 minutes
- AMAZING for meal-prep and freezer friendly
- Bursts with flavors
- Versatile soup recipe
- Freezer-friendly
- Healthy tomato soup recipe filled with nourishing and wholesome ingredients
- Requires only a few simple ingredients to make
- Perfect comfort food meal on a chilly evening but also a great soup recipe for all year round
- Fully vegan, dairy-free and gluten-free
Ingredients you will need
- Canned tomatoes: you will need 2 large cans (28 oz) of whole peeled tomatoes. Try to get San Marzano tomatoes for best result as they have amazing flavor and work well to make soups and sauces. They are more expensive, but absolutely worth it when making a recipe that's so tomato-focus. If you cannot find it or if you are looking for a more budget-friendly recipe, then simply use regular whole peeled tomatoes!
- Tomato paste: helps boost the tomato umami flavor and makes the soup a little thicker too. You can use tomato paste from a can or from a tube, which I like to do when I only need a small amount.
- Onion: brings a lot of flavor to the soup. Sweet onion is an amazing choice for this soup for its sweeter taste, which helps balance the acidity of the tomatoes. But yellow onion, white onion and red onion work too.
- Garlic: I used 3 large cloves of fresh garlic to enhance the overall flavor, add more if you want!
- Vegetable broth: use a vegetable broth that has great flavor and that's lower in salt, if necessary. I used the concentrated vegetable broth from the brand Better Than Bouillon this time: it is convenient and cheaper, plus I can control how salty I want the broth to be.
- Dried herbs: I added a mix of dried oregano, basil and thyme, but you can also use parsley or an Italian mix.
- Coconut milk: adds creaminess and helps balance the acidity from the tomatoes with its natural sweetness.
- Sweetener: optional and will depend on your tomatoes. You can taste the soup once done and if you find it too acidic, then add a splash of maple syrup to balance the flavors.
What kind of coconut milk should I use?
Unsweetened and full fat canned coconut milk is the best choice for this recipe.
It adds extra fats to help create a silky and rich texture without having to add any heavy cream or dairy products. You can easily find it in the Asian section of your grocery store. As a side note, light coconut milk will work too, although the soup won't be as rich and creamy.
If you only have coconut milk by the box from the fridge section (stored the same way as other regular plant-based milks), then use it, it will be fine. You might want to add more than recommended to compensate as it is usually thinner and not as rich in fat.
How to make a dairy-free tomato soup
This soup is quick to make, although it benefits from simmering for at least 20 minutes to cook down and develop more flavors.
Cook the aromatics
In a large saucepan (I like my Dutch oven large pot for that), warm up a little oil (I use oil spray) and then, add the onion and a pinch of salt. Cook on medium-high heat stirring often until translucent and a little caramelized.
Then, add the minced garlic and stir/cook for one more minute (don't let the garlic burn).
Blend
Transfer the onion-garlic mixture to a blender and add the canned whole tomatoes, tomato paste and dried herbs.
Blend on high until completely smooth and the mixture turns to a creamy consistency.
As a side note, to blend the soup you can either:
- Transfer the mixture to a stand blender as described above
- Use an immersion blender right into the pot
- Or even use a food processor if that's all you have, although the soup might have more texture that way
Simmer
Pour the blended tomato mixture back into the same pot and then, add the veggie broth and coconut milk. Stir to combine and bring to a simmer. Once simmering, you can turn down the heat to medium-low: aim for a gentle simmer avoiding large boiling.
Simmer uncovered stirring once in a while for about 20-30 minutes.
Adjust flavors and serve
Once the soup has reduced to a thicker consistency, then taste and adjust flavor: you can add more salt and dried herbs if you want.
Also, if you find your soup to be too acidic, which depends on your tomatoes, then you can add a little sweetener such as maple syrup or sugar. Start with ½-1 tablespoon and add more in small amounts until the soup is smoother in flavor.
You can also add more coconut milk to your soup if you want a creamier and richer result (you could use the whole can, but keep some for serving!).
Helpful tips
- Make sure to sauté the onion in the pot until slightly browned. This adds so much flavor to the soup, you will want to include all those caramelized bits in the blender!
- Before pouring the coconut milk into the pot, be sure to stir well in the can as it often separates.
- If you have a smaller blender, then simply blend in batches.
- Use a lot of garlic, at least 3 cloves, to add tons of flavor to this soup.
- You can also add some fresh basil if you have some! In that case, add it at the end once the soup is done simmering.
Serving suggestions
There is just nothing better than the combo tomato soup and grilled cheese sandwich. This vegan grilled cheese recipe from Minimalist Baker is amazing and made using wholesome ingredients, which would work well with this soup.
Also, you can pair with crusty bread (like a French baguette), whole wheat rolls, garlic bread, crispy salty crackers or focaccia for a treat.
For a filling and healthy meal, then pair with a roasted vegetable sandwich made with pesto or a mashed chickpea avocado sandwich.
I like to also enjoy this soup with a light salad, perfect for lunch! This kale apple salad is still a favorite and bursts with wholesome yummy ingredients that go well with tomato soup. Or pair with this zesty quinoa salad to add more plant-based protein to your meal.
But no matter what you serve this tomato soup with, I highly recommend garnishing the soup when serving with your favorite topping ingredients to add more layers of texture, pop of color and extra flavor.
Try garnishing your soup with:
- Vegan creamer: you can simply add a drizzle of the extra coconut milk left in the can
- Ground black pepper
- Finely chopped chives
- Crunchy croutons
- Sautéed chickpeas
- Pumpkin seeds
- Fresh basil
- Fresh sprouts
Variations to the recipe
This soup recipe is versatile and you can tweak the flavor profile as you wish.
But first of all, taste the soup once done to check on flavor and adjust salty and acidity levels. If too acidic, then add some sugar or maple syrup, which will depend on the tomatoes you are using.
If you would rather adjust the acidity naturally, then you can add extra vegetables that are naturally sweet, such as butternut squash or red pepper. Simply roast them slightly with the onion and then blend those extra veggies before simmering. Adding a handful of ultra-sweet cherry tomatoes might help balance the acidity as well.
More flavor boosters to consider:
- Nutritional yeast
- Balsamic vinegar
- Smoked or sweet paprika
- Red pepper flakes
- White beans (to blend in the soup or include them whole for more texture)
Storage tips
Once the soup has cooled down completely, keep the leftovers in an airtight container in the fridge for up to 4-5 days. The soup will develop even more flavor while resting!
Reheat using the microwave or the stove.
Can also be frozen: transfer it to a freezer-safe container and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
FAQ's
If you don't want to use coconut milk, then you can swap for coconut cream, cashew cream or almond cooking cream. In a pinch, you can also simply use regular unsweetened plant-based milk such as oat milk. Adjust quantity depending on the milk you use and know that the result might be less creamy.
You can let it cook for a little longer (uncovered). This will let the extra moisture escape. Also, you can add cornstarch to thicken your soup. To do so, stir together 1 tbsp of cornstarch with about 2 tablespoons of cold water in a mug. Then, pour the cornstarch slurry into the soup while it simmers. Stir well to combine, the soup should thicken within 1-2 minutes. Repeat if needed.
I haven't tested this recipe using fresh tomatoes, but you can try swapping the cans of tomatoes for about 3 pounds of fresh tomatoes. Roma tomatoes would work well too. Also, you might want to consider blanching the tomatoes to be able to peel them before making this soup, to ensure the best smooth texture.
More creamy soups you might like
- Broccoli pea soup
- Vegan gnocchi soup
- Zucchini potato soup
- Broccoli almond soup
- Leek potato soup
- Wild rice mushroom soup
- Butternut squash red pepper soup
- Cold cucumber soup
- Oyster mushroom soup
I hope you like this dairy-free tomato soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Dairy-Free Tomato Soup
Equipment
- Blender
Ingredients
- 1 sweet onion - roughly chopped
- 3 cloves of garlic - minced or crushed
- 1 tbsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 x 28 oz canned whole peeled tomatoes - choose San Marzano tomatoes if possible
- 1 cup canned unsweetened coconut milk - full fat if possible
- 3 tbsp tomato paste
- 2 cups vegetable broth
- salt - to taste
- 1-2 tbsp maple syrup - optional, to cut the acidity as needed
Instructions
- Warm up a large pot with a little oil (I use an oil-spray) and then add the onion with a pinch of salt. Stir and cook for about 5-7 minutes. Then, add the garlic and cook for one more minute.
- Transfer the onion-garlic mixture to a blender and add the canned tomatoes (with their juices), tomato paste and dried herbs. Blend on high until smooth.
- Pour the blended tomato mixture back to the pot and add the vegetable broth and coconut milk. Stir to combine and bring to a simmer. Cook on medium heat on a low simmer uncovered for about 20 minutes or longer. The soup is ready with thicker and full of flavor.
- Then, taste the soup: if it is too acidic, then you can add some sugar or maple syrup (1 tablespoon at a time) until smoother in flavor. Also, adjust salt to your taste.
Video
Notes
- Storage: let the soup completely cool down before transferring it to an airtight container. Keep in the fridge for up to 4-5 days or the freezer for up to 3 months. Reheat using the microwave or the stove.
- This soup goes well with vegan grilled cheese or simply crusty bread.
- I love to garnish the soup with more coconut milk (use the extra left in the can), fresh basil and ground black pepper. Check out the blog post for more ideas!
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