Need a quick tomato soup recipe? This one is creamy, flavorful, and only takes about 20 minutes to make. This dairy free soup is great for cold days.
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. If you can’t do dairy, those canned soups won’t work! Thankfully, I have a recipe for a dairy free tomato soup 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.
- tomato sauce
- full fat coconut milk
- salt and pepper
- 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.
Canned or 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.
If you have only canned diced or whole tomatoes rather than tomato sauce, you can still use those. You will just need to puree the soup with an immersion blender.
This soup is rich in tomato flavor! It doesn’t taste like coconut, in spite of the coconut milk in this recipe. Coconut milk adds richness and a wonderful creamy texture to this soup.
What to Serve with Tomato Soup
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Creamy Dairy Free Tomato Soup.
A rich and creamy tomato soup recipe that's dairy free and so delicious! This vegan soup is sure to become a family favorite. This is the perfect soup to serve with grilled cheese.
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 on medium low heat 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.
If you want to use a different dairy free milk, you can, but you may need to add a little something to help thicken the soup. Use 2 cups of the dairy free milk of your choice, and then try making a slurry with a Tablespoon of cornstarch and a few tablespoons of dairy free milk to thicken this soup. Stir in and cook for a few more minutes over medium low until the soup reaches the desired consistency.
This post was originally published in December 2015. It has been updated with more tips.