This delicious dairy free tomato soup is the perfect healthy comfort food made with simple ingredients. Top with fresh basil and with your favorite bread or sandwich for perfect combo.
With fresh tomatoes, coconut milk, spices, and a few other ingredients you can make this soup in under 45 minutes. It’s a super easy recipe that makes for great leftovers!
Creamy tomato soup does not have to contain heavy cream or other dairy products. Using full fat coconut milk is a great way to omit the dairy while keeping a super creamy texture.
There’s no better combo than this vegan tomato basil soup and a piece of toasted sourdough bread! My gluten-free sourdough bread pairs perfectly with this soup or this spicy tomato soup and is so fun to make.
Subscribe to This Vivacious Life
Receive a free e-book of Instant Pot recipes!
Ingredients for dairy free tomato soup
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.
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.
Crushed or minced garlic makes every Italian dish taste better. If you really like garlic, serve this soup with fresh garlic bread.
My personal favorite is yellow onion but if you prefer red onion you can make that swap. Make sure your onion is finely chopped.
To keep this a dairy-free recipe I like to use vegan butter but you can also use olive oil.
A combination of Italian spices and fresh herbs makes this gluten-free soup such a crowd pleaser. Onion powder, fresh basil, garlic salt, real salt, pepper, red pepper flakes, etc. are great options.
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.
How to make dairy-free tomato soup
Step 1: Place all the tomatoes (no need to remove the vine) on a baking sheet and roast at 400 degrees for 30 minutes.
Step 2: Meanwhile, place butter in a frying pan over medium heat. Toss in chopped onions and sauté 3-5 minutes or until soft and translucent.
Step 3: Once the tomatoes are roasted, put half in an immersion blender with half the onions and a handful of basil. Blend to your liking.
Step 4: Pour into a big stock pot and do the second batch the same as the first.
Step 5: Once all soup is in the stock pot, put stovetop heat on low and add in the salts, sugar and pepper.
Step 6: Whisk in the coconut milk and enjoy with more fresh basil, bread, or a grilled cheese sandwich.
Pro tip: Add more spices or vegan cheese before serving.
Expert tips and FAQs
You can mix a tiny bit of corn starch in with your soup while it’s simmering to thicken it. It takes a few minutes to thicken but the texture is great. Adding 1/2 coconut cream and 1/2 coconut milk will also allow for the thicker soup.
Unfortunately Campbell’s soup is not dairy free. It contains skim milk as well as a few other dairy ingredients. But this recipe is almost as easy to make, tastes better, and uses fresh ingredients!
The best way to store this recipe in the fridge is in an airtight container for up to 4 days. If freezing, store in a freezer-safe container. Also, you want to make sure that you let your soup cool completely before storing.
What to serve with tomato soup
I love serving bread with this creamy vegan tomato soup but cheese sandwiches like this ham and turkey sandwich also go well with it. If I want something crisp to combat the hot soup, I’ll make this cucumber salad as a side.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Caprese Roasted Tomato Soup
- 6 pounds tomatoes on the vine
- 2 tablespoons crushed garlic
- 1 yellow onion diced
- 2 tablespoons butter
- 2 cups fresh basil
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon Real Salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 can full fat coconut milk
- Preheat over to 400°.
- Place all the tomatoes (no need to remove the vine) on a baking sheet. Roast in the oven for 30 minutes.
- Meanwhile, place butter in a frying pan over medium heat. Toss in chopped onions and sauté 3-5 minutes or until soft and translucent.
- Once the tomatoes are roasted, put half in an imersion blender with half the onions and a handful of basil. Blend until smooth to your liking (I prefer a few tomato chunks).
- Pour into a big stock pot and do the second batch the same as the first.
- Once all soup is in the stock pot, put stovetop heat on low and add in the salts, sugar and pepper.
- Whisk in the coconut milk and enjoy with more fresh basil
This post was originally published in September 2016 but was updated in May 2022. Here is the original photo…