Dairy-Free Tomato Soup With Coconut Milk
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.
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Equipment
Immersion Blender or high-speed Blender like Vitamix
Ingredients
- 2 tablespoon Olive Oil
- 1 small Onion chopped
- ½ 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)
Garnish:
- ¼ cup Coconut Milk
- ¼ cup Basil Leaves chopped
- ¼ cup Pumpkin Seeds
Instructions
- 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 , ½ 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. )
Video
Nutrition Facts
Dairy-Free Tomato Soup With Coconut Milk
Serving Size
1 cup
Amount per Serving
Calories
141
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
11
g
69
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
503
mg
22
%
Potassium
204
mg
6
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
1721
IU
34
%
Vitamin C
2
mg
2
%
Calcium
41
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Scroll up to see my Step-by-Step Instructions with images for each step.
Also, check the thumbnails for the best recipes to pair with.
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.
- 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.
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