Creamy tomato basil soup is gluten free, dairy free, and vegan, and bursting with fresh summer flavor! Serve this alongside a vegan grilled cheese sandwich for a tasty lunch!
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.
Ingredient Notes
- Non-Dairy Milk – 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.
- Tomatoes – 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!
Special Equipment
An immersion blender makes pureeing this soup a breeze! With this tool, you can blend the soup directly in the pot.
Freezing
You can 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.
Serving Suggestions
Serve this soup with:
- homemade gluten free crackers
- dairy free grilled cheese
- vegan breadsticks
- vegan garlic knots
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Recipe
Creamy Tomato Basil Soup (Dairy Free, Vegan).
Ingredients
- 24 medium tomatoes
- 1 red onion diced
- 4 cloves garlic minced
- 1 Tablespoon olive oil
- 1 ¾ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons sugar
- ½ cup fresh basil leaves
- ½ cup full fat coconut milk the kind that comes in a can
Instructions
- Preheat the oven to 350 degrees F. Wash and core all the tomatoes, and place them bottom side up in two glass baking dishes or . 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.
Notes
Nutrition
Sue
I made this today just as written. Very good. Next time I will use cashew milk for a more full bodied flavor. Thanks
Katie
Delicious recipe!
Lucille Roenicke
Home-grown tomatoes are so tasty making a perfect soup-love the basil addition, too.
Sarah@Whole and Heavenly Oven
I love tomato soup once it starts getting cooler outside! You can’t beat a homemade one with tons of basil loaded inside!!
Kelly
Thanks, Sarah!
Natalie @ Tastes Lovely
You’re so lucky you’re still getting tomatoes! Are garden is all done for the season. Love this tomato basil soup!
Kelly
Thanks, Natalie! I hope they keep going for another week, we will see!
Lisa
Kelly, I feel like you read my mind. I’ve been craving tomato soup for the longest time! Definitely trying this soon!
Kelly
I hope you like it!
Strength and Sunshine
Live long the summer tomatoes!
Kelly
For sure! :)
Gayle @ Pumpkin 'N Spice
I love how creamy this soup looks, Kelly! Just what I need for a cool, fall day!
Kelly
Thanks, Gayle!
whiskandshout
This soup looks incredibly warming and so delicious! Love :)
Kelly
Thank you so much!