Dairy-Free Tomato Soup

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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Lunch, Soup

Cuisine: American

Keyword: comfort food, dairy-free, healthy, soup, Vegan, vegetarian

Servings:

Calories: 210kcal

Author: Jessica Laroche

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!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition