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5.0 from 66 votes

Dairy Free Tomato Soup

Everyone will love this creamy, gluten-free, and dairy-free tomato soup made with fresh cherry tomatoes, basil, and light coconut milk. It's rich, comforting, and ready in under 30 minutes. Best of all, it's healthy, sugar-free, and vegan—without compromising on flavor!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 276 kcal
Course: Lunch
Cuisine: American , International

Ingredients

  • 2 tablespoon olive oil avocado oil, coconut oil, or vegan butter
  • 1 large yellow onion or 2 medium yellow onions diced
  • 1 pint cherry tomatoes halved (about 1 ½ cups)
  • 4 large cloves of garlic minced
  • 1 teaspoon dried oregano or thyme
  • 2 (28-ounce) cans of crushed tomatoes or whole peeled tomatoes I recommend San Marzano
  • ⅓ cup fresh basil removed from stem and chopped
  • 2 ½ cups low-sodium vegetable broth or chicken broth if not vegan
  • 2 tablespoon balsamic vinegar
  • ½ - 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • ⅔ cup light or full-fat coconut milk

Instructions

    Cup of Yum
  1. In a large soup pot or Dutch oven, heat the olive oil, coconut oil, or vegan butter over medium heat. Add the diced onion and cook for 3-5 minutes, then add the cherry tomatoes and cook for another 2 - 3 minutes until the onions are translucent and the tomatoes are caramelized.
  2. Add the minced garlic and dried oregano (or thyme). Sauté for 1 minute until fragrant.
  3. Add the crushed tomatoes, chopped basil, vegetable broth (or chicken broth), balsamic vinegar, salt, and black pepper. Mix well and bring the mixture to a rapid boil.
  4. Reduce the heat and let the soup simmer for 20 - 25 minutes.
  5. Carefully use an immersion blender directly in the pot or transfer the soup in batches into a blender (do not over-fill the blender with hot soup) to blend until smooth.
  6. Transfer the blended soup back to the pot on the stovetop, stir in the light coconut milk, and let the soup simmer for 5 minutes. Taste and adjust the seasoning to your liking.
  7. Serve warm, topped with fresh basil, a swirl of coconut milk, croutons, and side grilled cheese. Enjoy!

Notes

  • Garlic Bread: It’s buttery, crunchy, and so easy to make. Try this gluten-free garlic bread or this air fryer garlic bread.
  • Crushed Tomatoes: Instead of crushed tomatoes, you can use fire-roasted tomatoes or diced tomatoes.
  • Cherry Tomatoes: You can use grape or heirloom tomatoes.
  • Balsamic Vinegar: I recommend using 2 teaspoons of coconut sugar here if you do not want to use the balsamic vinegar.
  • Blend in batches. If you are using a blender, make sure you blend the soup in batches. If not, the hot soup can overflow and spill out of the blender.
  • Storing: Store tomato soup in an airtight container and keep it in the refrigerator for 4 – 6 days.
  • Freezing: You can freeze cooked tomato soup. Let the soup cool to room temperature, transfer it to a freezer-safe container, and freeze for up to 3 months. When you are ready to enjoy, place the frozen tomato soup in the refrigerator overnight or reheat it at low temperature on the stovetop until defrosted and warm. Continuously stir it as it thaws.
  • Reheating: Reheat in the microwave for 30 – 60 seconds until warm or on the stovetop on low until warm.

Nutrition Information

Calories 276kcal (14%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 860mg (36%) Potassium 1512mg (43%) Fiber 10g (40%) Sugar 17g (34%) Vitamin A 1548IU (31%) Vitamin C 68mg (76%) Calcium 177mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%
Carbohydrates 43g 14%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 860mg 36%
Potassium 1512mg 32%
Fiber 10g 40%
Sugar 17g 34%
Vitamin A 1548IU 31%
Vitamin C 68mg 76%
Calcium 177mg 18%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.