Creamy Dairy Free Tomato Soup

This delicious and creamy dairy free tomato soup is the perfect comfort food made with simple garden ingredients. With fresh tomatoes, coconut milk, spices, and a few other ingredients you can make this soup easily in under 45 minutes. Top with fresh basil and enjoy with your favorite bread or sandwich for perfect combo.

Why this will be your go to

It's extra creamy - Creamy tomato soup does not have to contain heavy cream or other dairy products. Our secret to the creamiest tomato soup is to use full fat coconut milk. It is a great way to omit the dairy while keeping that super smooth texture!

Great starter - This is the perfect start to any dairy free meal. I have eaten in many times and while it can be filling enough on it's own, it is best served with a dairy free grilled cheese or tuna sandwich on our gluten-free sourdough bread or even with our vegan charcuterie board.

Couldn't be easier - The oven and blender really do all the work here so you get that nice deep flavor from roasting the tomatoes and the smooth texture with the blender. While other recipes use different methods, I have found this combo to be best.

Grab your ingredients and let's cook!

This is such an easy soup recipe because of how basic the ingredients are. In addition, soup is a great meal if you're cooking on a budget.

Tomatoes - I like to use whole tomatoes on the vine for this creamy soup instead of tomato paste or canned tomatoes. Roasted tomatoes make the soup taste more fresh and authentic without much extra time.

Onion - My personal favorite is yellow onion because I found that the sweetness lends well to the tart tomatoes but if you prefer red onion you can make that swap. Make sure your onion is finely chopped.

Fat - To keep this a dairy-free recipe I like to use vegan butter but you can also use olive oil which is amazing as well.

Coconut milk - Full-fat coconut milk allows for a creamy dairy free soup. The coconut flavor is hard to taste because of the fresh tomatoes and spices. Make sure to use a full fat canned coconut milk and not the kind you drink from a carton. Makes a HUGE difference on creaminess.

Let's whip it up

There is no need to remove the vine on your tomatoes, just pop them on a lined baking sheet and roast at 400 degrees for 30 minutes. You know they are done when they pop and get fragrant.

Sauté is the only way to go with the onion and garlic. It brings out the flavor so much more than just putting it into the soup after. You can also roast it with the tomatoes if you prefer. The onions should be soft and translucent.

Once onions are done, take half and blend with the tomatoes and a big bunch of basil. I say half because your blender won't be able to do the whole batch at once. You will pour it into a stock pot and finish with the second batch.

Lastly, you just want to cook a bit over heat on the stove as you whisk in the coconut milk and spices.

Pro Tip: You can mix a tiny bit of corn starch in with your soup while it's simmering to thicken it if you would like. It takes a few minutes to thicken but the texture is great. Adding ½ coconut cream and ½ coconut milk will also allow for the thicker soup.

This post was originally published in September 2016 but was updated in May 2022. Here is the original photo...