Creamy Dairy Free Tomato Soup

5 from 1 vote

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.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free

Keyword: dairy-free, soup, tomato

Servings: servings

Calories: 255kcal

Author: Chandice Probst

Cost: $5

Ingredients

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
½ teaspoon black pepper
¼ teaspoon sugar
13.5 ounces full fat coconut milk (canned)

Instructions

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

Notes

Pro tip: Add more spices or vegan cheese before serving.

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.

Nutrition