Creamy dairy free tomato soup is just the thing to warm up with on a cold day! This recipe is delicious when served with crackers or toast.
When the winter weather starts to set in, there’s nothing like a bowl of hot soup. I know for many people, creamy tomato soup is a favorite soup from childhood.
Of course, if you’re like me, the tomato soup from your youth may have come from a can, and may also have contained a fair amount of milk or cream. Never fear, I have a recipe for a dairy free version that I think you’ll love.
This creamy dairy free tomato soup is so ridiculously easy, and it’s very comforting and tasty. It would be perfect alongside a dairy free grilled cheese, or with some toast or crackers.
I used to love Campbell’s tomato soup when I was younger. There was just something about the flavor and consistency that I really liked. This version has that same creamy texture, but I think the flavor is much better. It’s a nice rich tomato flavor that’s not bland, too salty, or muddled with additives.
How do you make dairy free tomato soup?
- Place the tomato sauce and coconut milk in a pan and heat through.
- Add the sugar and various spices, and stir well.
- Cook until hot, but do not boil.
- Add more salt and pepper and green onions if desired.
How do you make tomato soup with fresh tomatoes?
If you have only fresh tomatoes in the house, you could slice the tomatoes in half, then roast in the oven. Remove the skins and the seeds, then puree the roasted tomatoes to make homemade tomato sauce. Use that in place of the canned sauce in the recipe.
Will the coconut milk make this soup taste like coconut?
No, I find that the full fat, unsweetened coconut milk does not impart a coconut flavor to savory recipes.
Disclosure: This post contains affiliate links.
Creamy Dairy Free Tomato Soup.
Put the organic tomato sauce and the coconut milk in a pan and whisk together over medium heat.
Add the sugar and spices and stir well.
Cook until the soup is heated through. Do not boil.
Serve topped with green onions and more salt and pepper if desired.
This soup should keep in the refrigerator for up to five days.
If you aren't dairy free, you can use dairy milk or cream if you wish.
This post was originally published in December 2015. It has been updated with more tips.