Name: Easy Dairy Free Tomato Soup Recipe (Vegan)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 white onion, chopped; 2 cloves garlic, minced; 2 x400g cans chopped tomatoes; 1 cup vegetable stock (240ml) (use a gluten free brand); ½ cup coconut milk (120ml); 1 tsp sugar; 1 teaspoon balsamic vinegar; ¼ teaspoon salt & black pepper (each); ¼ teaspoon dried oregano; ¼ teaspoon dried basil; 1 tablespoon olive oil

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This dairy free tomato soup is the ultimate comfort food, perfect for those cosy nights when you crave a bowl of something warm and nourishing.

You won’t believe how easy it is to make this creamy tomato soup – it’s ready in 25 minutes and uses simple store cupboard ingredients. Just what you need in the winter!

Blue bowl of dairy free tomato soup with basil garnish on the top

There’s something about a cold day that just cries out for a bowl of hot soup, isn’t there? A rich, nourishing bowl of homemade tomato soup always ticks the box.

The best part is that there’s no need to spend ages cooking at the stove as it’s nice and quick. Throw in some simple store cupboard ingredients and it’ll be ready to eat in only 25 minutes. This recipe is an easy win!

If you want to make this in summer, using ripe, fresh tomatoes would give an incredible flavor boost (just cook them with along the onions before adding the stock). Most of us don’t have access to great tomatoes for most of the year though, so cut some corners, make life easy, and go for canned tomatoes instead.

This tomato soup is great with crusty bread and a drizzle of dairy free pesto or a drizzle of extra virgin olive oil, you’ll love the creamy texture and the hearty, warming flavor.

Why You’ll Love This Tomato Soup Recipe

Ready in 25 minutes
Low cost, healthy and low effort
Great to freeze for a later date

What You’ll Need for Dairy Free Tomato Soup

Chopped tomatoes: a good quality brand of tinned tomatoes will give you lots of great flavor. Use whole tomatoes instead if you want, but they’ll need to cook for longer.

Olive oil: regular, not extra virgin.

White onion: use prepared chopped and frozen for speed.

Coconut milk: this is where we get our creamy texture from. I use regular canned coconut milk.

Balsamic vinegar: again good quality makes a big difference here. We want rich and sweet, not overly acidic or bitter!

Vegetable broth or stock: made with a stock cube is fine. Check the label for gluten free diets.

Sundried tomatoes: optional, but a great addition to the flavor.

Sugar: I use granulated cane sugar.

Basil: I use dried for convenience, but you can use fresh basil if you have it.

Oregano: Same as for the basil above.

Minced garlic: I use prepared frozen garlic for speed.

Salt and black pepper:

Pesto: Use dairy free or vegan, either store bought or, for better flavor, make our homemade recipe.

How to Make Tomato Soup

Step 1: In a large pot or dutch oven, heat the olive oil over medium heat.

Step 2: Once hot, add the onion and garlic and sweat for 5 minutes, until softened.

Two images of dairy free tomato soup being prepared in. pan. One sauteing onions and the other with the rest of the tomato soup ingredients ready to cook

Step 3: Add the tomatoes, vegetable stock, sugar, herbs and season. Turn up the heat until at a simmer, then reduce to low heat and simmer for 15 minutes.

Step 4: Remove from the heat and blend until smooth.

Step 5: Add the coconut milk and balsamic vinegar and stir to combine. Serve with a drizzle of Extra Virgin Olive oil or our easy homemade dairy free pesto.

Dairy free tomato soup being blended and then served with a drizzle of vegan and dairy free pesto.

Slow Cooker Option

Pop all the ingredients in the slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours, then blend before serving.

Equipment

Large pot or dutch oven

Blender (I use hand-held immersion blender)

Storage

Fridge: Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stove/hob before serving.

Freezer: Dairy free tomato soup freezes well. Be sure to cool it fully to room temperature before freezing in a freezer-suitable airtight container for up to 3 months.

Top Tip

This dairy-free tomato soup is ideal for batch cooking. Make a large pot and freeze in airtight containers for a quick lunch or base for tomato pasta sauce on another day.
Add some red pepper flakes for an extra kick.

FAQs

Can I make this soup in the slow cooker?

Yes, this is a great recipe for the slow cooker. Simply pop all the ingredients in the slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours, then blend before serving.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used. Add them along with the onion and garlic to soften and release the juices and then follow the rest of the recipe as described. You can peel and deseed the tomatoes for better texture (although I don’t usually bother as it takes more time!).

Can you freeze homemade tomato soup?

Yes, dairy free tomato soup freezes well. Be sure to cool it fully to room temperature before freezing in a freezer-safe container for up to 3 months.

What can I use instead of coconut milk to make the soup creamy?

Use a dairy free yogurt or cashew cream to make the soup creamy without using coconut milk.

Is this recipe gluten-free?

Yes, this recipe will make gluten-free tomato soup, however, check the labels of any veggie broth or stock you use to ensure they are gluten-free.

What should I serve with this dairy-free tomato soup?

A chunk of crusty bread and a drizzle of homemade pesto or extra virgin olive oil are perfect with this creamy tomato soup.

If you make this Dairy Free Tomato Soup recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!