Dairy Free Tomato Soup Recipe

Everyone will love this 30-minute gluten-free, dairy-free tomato soup with fresh cherry tomatoes, basil, and light coconut milk. Nobody will realise it's vegan, sugar-free, and healthy!  

– 2 tbsp 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 tsp 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 tbsp balsamic vinegar – ½ – 1 tsp salt, to taste – ½ tsp black pepper, to taste – ⅔ cup light or full-fat coconut milk


Heat the vegan butter, coconut oil, or olive oil in a big soup pot or Dutch oven over medium heat.   

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After the onions are transparent and the tomatoes caramelised, sauté the diced onion for 3–5 minutes. Add cherry tomatoes and cook for 2–3 minutes.  

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Add the dried oregano (or thyme) and minced garlic. Sauté until aromatic, about 1 minute.  

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Add the chopped basil, smashed tomatoes, balsamic vinegar, chicken or vegetable broth, salt, and black pepper. Stir thoroughly and quickly bring the mixture to a boil.  

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Simmer the soup for 20–25 minutes after lowering the heat. Be careful not to overfill a blender with hot soup when using an immersion blender in the pot, or blend the soup until smooth in batches.  

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Reintroduce the blended soup to the stovetop saucepan, whisk in the light coconut milk and simmer for five minutes. To suit your tastes, add or subtract seasoning.  

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Present the dish warm, garnished with grilled cheese on the side, croutons, a swirl of coconut cream, and fresh basil. Have fun!  

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Also See

Greek Chickpea Soup Recipe