Creamy tomato basil soup is gluten free, dairy free, and vegan, and bursting with fresh summer flavor! Serve this alongside a grilled cheese sandwich for a tasty lunch!
It’s been a slow year so far with our garden…we’ve gotten a few eggplant, and a few tomatoes, but not much else yet.
So I will have to keep getting our garden fresh tomatoes from the Farmer’s Market this summer until our garden decides to get its act together. :)
If you have a lot of tomatoes, this creamy, dairy free tomato basil soup is just the thing to make. This is a very simple recipe, and if you are using garden fresh tomatoes, the result is a soup with a rich, vibrant tomato flavor.
This recipe does take a little time, because you do need to roast the tomatoes to bring out the flavor. Once they have cooled and you remove the skins, you put them in the pot with some onions, garlic, coconut milk, and basil, and after a little cooking and a little blending, you have this delicious, creamy tomato basil soup.
What kind of non-dairy milk works well in this recipe?
I like to use full fat coconut milk (the kind that comes in a can), because it really adds to the richness of this soup. If you can’t have coconut, you can use whatever non-dairy milk that works for your diet.
Is it best to use fresh tomatoes or canned tomatoes for tomato soup?
I love to use fresh tomatoes that have been roasted to bring out their flavor. If you can’t use fresh tomatoes, go ahead and use canned tomatoes. The soup will still taste good!
Can you freeze homemade dairy free tomato basil soup?
Yes, you could freeze this soup. Just allow it to cool fully, then store it in ziploc freezer bags or freezer safe containers. It should stay fresh in the freezer for up to three months.
Things to serve with vegan tomato soup:
View a few of the recipes from Allergy Friendly Comfort Food in the video below:
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Creamy Tomato Basil Soup.
Preheat the oven to 350 degrees. Wash and core all the tomatoes, and place them bottom side up in two glass baking dishes or rimmed baking sheets. Drizzle a little olive oil in the bottom of the pans.
Roast the tomatoes until the skin starts to wrinkle and separate, about 45 minutes.
Once the tomatoes are cool enough to touch, use your hands to remove the skin.
In a large soup pot, saute the garlic and red onion in the olive oil. Cook for about 10 minutes over medium heat, letting the onion brown slightly.
Add the tomatoes with their juices to the pot and bring to a boil.
Reduce heat to a simmer and cook for about 25 minutes to let the flavors blend.
Add the salt, pepper, onion powder, fresh basil, sugar, and coconut milk.
Stir well, then remove from heat.
Use an immersion blender to puree the soup until very smooth. Season with more salt or pepper if desired.
Serve topped with more fresh basil leaves.
You can use a different non-dairy milk if you like.
This soup should keep in the refrigerator for 4-5 days.
You can freeze this soup. Store in freezer bags or freezer safe containers. It should stay fresh in the freezer for up to 3 months.