Indulge in a warm, comforting bowl of Dairy-Free Tomato Soup made creamy with Coconut Milk. This vegan twist on classic tomato soup is delicious and perfect for those on a plant-based diet. Packed with the tangy taste of ripe tomatoes and the silky smoothness of coconut milk, this soup is wholesome and satisfying.
This is made using simple ingredients, yet it does not compromise taste while offering dairy-free and gluten-free options for those who need them. Try my Butternut Squash Soup and Mushroom Soup, which go perfectly with Pesto Babka.
Whether you are looking for a healthy or creamy soup without the heaviness of cream, this coconut milk tomato soup will not disappoint you. It is ready in 30 minutes and ideal for busy nights. It pairs perfectly with crusty bread or a fresh salad.
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🥘INGREDIENT NOTES
- OILS: I love using olive oil in all my recipes. But to make the soup even creamier and more delicious, you can add coconut oil; it tastes much better.
- ONIONS & CARROTS: To add delicious flavor to your coconut milk tomato soup, caramelize the onions, whether yellow, white, or red. The trick is to caramelize the onion well to bring a nice flavor to each bite. I also like adding carrots, as they add extra sweetness to the tangy tomatoes.
- GARLIC: Another layer of flavor comes from garlic, which you cook with onions and carrots.
- TOMATOES: Tomatoes are an essential part of the soup. You can make this soup using fresh tomatoes, cherry tomatoes, fire-roasted tomatoes, grilled tomatoes with onion and garlic in the oven, or canned tomatoes. I like using canned tomatoes, especially San Marazo peeled tomatoes, as they contain fewer seeds than other tomatoes.
- HERBS: I like adding Italian seasoning, but you can also use fresh rosemary or thyme.
- BROTH: You can use regular water in the recipe, but to add extra flavor to the soup, add Vegetable Broth. My personal favorite is Miso Ginger Broth from Trader Joe's.
- COCONUT MILK: To make the soup creamy and delicious, use full-fat coconut milk, not the one in a carton. I like getting coconut milk from Trader Joe's, as you will get pretty good options in one place.
- MAPLE SYRUP: I use carrots to bring natural sweetness to the soup, but if you don't, I recommend adding maple syrup to the tomato soup.
- BASIL: Fresh basil leaves dairy-free soup will make it extra flavorful.
See the recipe card for quantities!
🔪INSTRUCTIONS
Check the recipe card below for the full recipe, but you can refer here for step-by-step photo instructions.
- Step 1: Add 2 tablespoons of olive oil to a large pot or Dutch oven. Once the oil is hot, saute onions, carrots, and garlic until the onions are caramelized.
2. Step 2: When onions are caramelized, then add canned tomatoes.
3. Step 3: Next, add coconut milk, vegetable stock, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the temperature to low and cook for 20-25 minutes or until you get the desired consistency.
4. Step 4: Add chopped basil leaves and cook for 2-3 minutes. You can also add garam masala (optional).
🍽EQUIPEMENT
To make this Vegan Tomato Soup, you will need a blender. I like using an immersion blender, as I can easily blend the soup in the pot itself. You can also use a high-speed blender like a Vitamix.
Let the soup cool down before blending when you blend in a blender with a jar. If you blend the soup when hot, the lid might open because of the steam, and the soup can splatter everywhere. So, to avoid this, try blending in small batches and when the soup has cooled down a bit.
📖SUBSTITUTION & VARIATIONS
- TOMATOES: You can use canned tomatoes, fresh tomatoes, cherry tomatoes, or fire-roasted tomatoes.
- SPICY: You can make it spicy by adding red chili flakes when adding Italian seasoning.
- CREAMY: You can add full-cream or low-fat coconut milk and believe you will not taste coconut. You can add cashew cream or blend almond flour with water and use that in the recipe.
- VEGETABLE STOCK: Add vegetable stock or broth to the recipe to make it more delicious.
- BASIL: If you don't have fresh basil, then feel free to add dried basil or parsley.
STORAGE
Store it in the refrigerator for 3-5 days. Reheat it in the microwave or stovetop until adequately heated, and enjoy! You can freeze it in a freezer-safe container for up to 2 months. When eating, defrost the soup in the refrigerator and heat it evenly.
SERVING
Serve it with your choice of side:
- Grilled Cheese: Nothing pairs better than grilled cheese and tomato soup. Make sure to make it using vegan cheese and butter.
- Bread: Use crusty bread like Olive Bread or Jalapeno Cheddar Bread.
- Babka: I also like pairing the soup with pesto Babka.
- Salad: Yoy can also pair soup with salad by pouring Italian dressing.
- Roasted Vegetables: Roasted vegetables, such as zucchini, cauliflower, red bell pepper, etc., work well, too.
💭EXPERT TIPS
- Make sure to caramelize onion at medium temperature. Watch on onions when you caramelize them so they don't burn.
- Use full-cream coconut milk for a creamy texture, and do not use the carton.
- If not using carrots, then a teaspoon of maple syrup to balance out the flavors.
- Make sure to use fresh basil leaves to make the soup extra flavorful.
- If you add vegetable broth, it will add depth to the dairy-free tomato soup.
FAQs
Yes, this soup is vegan-friendly. It uses coconut milk instead of dairy cream, making it perfect for those on a vegan or plant-based diet.
Yes, you can use cashew cream, cashew milk, oat milk, or almond milk to replace coconut milk in the recipe. However, I feel the rich texture that coconut milk provides will not be replaced by other varieties of non-dairy milk.
Yes, this recipe is gluten-free. However, you need to check the vegetable stock/broth's ingredients to ensure they are gluten-free.
Coconut milk adds creaminess and coconut flavor. The tangy tomato flavor balances the flavor, so you don't feel the overpowering taste of coconut in the recipe.
You can add cooked lentils, chickpeas, or tofu for added protein. You can top it with hemp seeds or pumpkin seeds.
MORE RECIPES
Dairy-Free Tomato Soup With Coconut Milk
Ingredients
- 2 tablespoon Olive Oil
- 1 small Onion chopped
- Ā½ cup Carrots chopped
- 3-4 cloves Garlic
- 1 teaspoon Red Chili Flakes optional
- 2- 28 oz San Marazo Tomatoes
- 13.5 oz Coconut Milk
- 2 tablespoon Italian Seasoning
- 32 oz Vegetable Broth
- Salt & Pepper
- 1 handful Fresh Basil Leaves chopped
- 1 teaspoon Garam Masala Powder (optional)
- Ā¼ cup Coconut Milk
- Ā¼ cup Basil Leaves chopped
- Ā¼ cup Pumpkin Seeds
Equipment
Method
- Add oil to the stockpot or a Dutch oven. Once the oil is hot, add the onions, carrots, and garlic and saute for 2-3 minutes, or until the onions are caramelized. 2 tablespoon Olive Oil, 1 small Onion , Ā½ cup Carrots , 3-4 cloves Garlic
- Once the onions are caramelized, add canned tomatoes with pulp. Next, add coconut milk, Italian seasoning, red chili flakes, vegetable stock, and salt and pepper. 2- 28 oz San Marazo Tomatoes, 1 teaspoon Red Chili Flakes, 13.5 oz Coconut Milk, 2 tablespoon Italian Seasoning, 32 oz Vegetable Broth, Salt & Pepper
- Mix everything and bring it to a boil. Once it starts to boil, turn the temperature down and cook for 20-25 minutes until the tomatoes are cooked properly and you get the desired consistency.
- Then, using an immersion blender, blend everything until smooth and creamy. Alternatively, you can let it cool down and blend everything in batches using a high-speed blender like a Vitamix.
- Once blended, add fresh basil leaves and garam masala powder (optional) and cook for another 5 minutes. 1 handful Fresh Basil Leaves chopped, 1 teaspoon Garam Masala Powder
- Transfer the soup to a serving bowl and garnish with coconut milk, basil leaves, and pumpkin seeds. (Note: You can also add 1 tablespoon of extra-virgin olive oil for extra flavor. )
Nutrition
Video
Notes
- Make sure to caramelize onion at medium temperature. Watch on onions when you caramelize them so they don't burn.
- Use full-cream coconut milk for a creamy texture, and do not use the carton.
- If not using carrots, then a teaspoon of maple syrup to balance out the flavors.
- Make sure to use fresh basil leaves to make the soup extra flavorful.
- If you add vegetable broth, it will add depth to the dairy-free tomato soup.
- Grilled Cheese: Nothing pairs better than grilled cheese and tomato soup. Make sure to make it using vegan cheese and butter.
- Bread: Use crusty bread like Olive Bread or Jalapeno Cheddar Bread.
- Babka: I also like pairing the soup with pesto Babka.
- Salad: You can pair the soup with salad by pouring Italian dressing into it.
- Roasted Vegetables: Roasted vegetables, such as zucchini, cauliflower, red bell pepper, etc., work well, too.
Amit says
Omg! Thanks for sharing this tomato soup recipe as I have been looking for good dairy-free soup for quite some time.