Everyone will love this creamy, gluten-free, and dairy-free tomato soup made with fresh cherry tomatoes, basil, and light coconut milk. It's rich, comforting, and ready in under 30 minutes. Best of all, it's healthy, sugar-free, and vegan—without compromising on flavor!
Update: This recipe, first published in September 2021, has been updated with more tips and step-by-step photos showing how easy it is to make healthy tomato soup at home!
Tomato soup is a childhood favorite. I love dipping gooey and cheesy grilled cheese sandwiches into creamy tomato soup. Seriously, nothing is better than a grilled cheese and tomato soup combination.
This homemade version is super creamy, rich, but still light and healthy. It’s made with fresh cherry tomatoes and canned tomatoes, giving it that naturally sweet flavor without the heaviness of cream or butter. Plus, it's dairy-free and gluten-free, using light coconut milk instead. A trick I also use in my carrot and butternut squash soup.
This easy, vegan tomato soup is perfect for a cozy weeknight dinner and makes great meal prep. Serve it with grilled cheese or some homemade sourdough croutons for the best comfort food combo.
Why you'll love this recipe:
- Quick & Easy: Ready in under 30 minutes.
- Dairy-Free & Vegan: Creamy and 100% plant-based.
- Healthy: Packed with nutrients from tomatoes, coconut milk, and fresh basil.
- Freezer-Friendly: Perfect for meal prep—freezes up to 3 months.
- Customizable: Adjust flavors like basil, garlic, or coconut milk.
- Comforting: Pairs perfectly with a cheesy grilled cheese.
Ingredients
This dairy-free tomato soup is made with simple, good-for-you ingredients. It’s loaded with veggies, fresh herbs, and so much flavor! Here’s exactly what you’ll need and a few tips:
- Olive Oil
- Yellow Onion
- Cherry Tomatoes: My secret to a naturally sweet tomato soup. You can also use grape, heirloom, or even diced vine tomatoes if needed.
- Garlic: Use fresh garlic, trust me!
- Dried Oregano
- Canned Tomatoes
- Vegetable Broth: Go for low sodium to keep the salt in check. If you’re not vegan, chicken broth works as well.
- Balsamic Vinegar: My secret to no added sugar in this soup! The balsamic vinegar brings out the natural sweetness in the tomatoes.
- Fresh Basil: Fresh basil is the best for soup, trust me!
- Salt & Pepper
- Coconut Milk: Instead of heavy cream, we’re using coconut milk for a creamy, dairy-free soup. Light coconut milk is great, but full-fat makes it extra rich.
Instructions
This creamy, dairy-free tomato soup is ready in just 30 minutes and is sure to become your new favorite! Here’s how to make it:
Heat olive oil or vegan butter in a large pot. Cook diced onion for 3-5 minutes, then add cherry tomatoes and cook until caramelized. Toss in minced garlic and oregano, cooking for one more minute.
Add crushed tomatoes, fresh basil, broth, balsamic vinegar, salt, and pepper. Stir well, bring to a boil, then reduce heat and simmer for 20-25 minutes.
Use an immersion blender or carefully transfer to a blender (in batches) to puree the soup.
Stir in light coconut milk and simmer for 5 minutes. Taste and adjust seasonings as needed.
Serve warm with fresh basil, a drizzle of coconut milk, croutons, or a gooey grilled cheese. Enjoy!
Top tips
- Use Fresh Garlic: Freshly minced garlic has the best flavor—way better than garlic powder.
- Don’t Skip the Simmer: Letting the soup simmer allows the flavors to deepen and come together beautifully.
- Use Coconut Milk: Make sure to grab canned coconut milk, not coconut water. This makes the soup creamy and delicious.
Substitutions and Variations
- Olive Oil: Swap with coconut, avocado, or vegan butter.
- Yellow Onion: Use white onion, shallots, or sweet onion instead.
- Cherry Tomatoes: Sub with grape, heirloom, or diced vine tomatoes.
- Fresh Garlic: Replace with one teaspoon of garlic powder if needed. But, as i said earlier, fresh garlic is best.
- Dried Oregano: Use dried thyme or Italian seasoning as an alternative.
- Canned Tomatoes: Whole peeled tomatoes work just as well if you don’t have crushed tomatoes.
- Vegetable Broth: Substitute with chicken broth or bone broth if you’re not vegan.
- Coconut Milk: Replace with cottage cheese or heavy cream (if not vegan).
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Chunky Style: Blend only half the soup for a mix of creamy and chunky textures.
Reasons why this tomato soup is healthy:
- Simple Ingredients: Made with fresh, wholesome ingredients like cherry tomatoes, basil, and onion—nothing artificial!
- Sugar-Free: No added sugar here! The sweetness comes naturally from caramelized cherry tomatoes and a touch of balsamic vinegar.
- No Heavy Cream or Butter: This recipe is 100% dairy-free and vegan, using olive oil and coconut milk for a creamy, rich texture without the heaviness.
- Gluten-Free: Enjoy this soup without worry—it's naturally gluten-free.
Equipment
- High-Speed Blender or Immersion Blender
- Large pot or Dutch oven
- Wooden spoon
- Cutting board + sharp kitchen knife
- Measuring Cups
What to serve with tomato soup:
- Grilled Cheese
- Sourdough Croutons
- Garlic Bread - Buttery and crunchy, try gluten-free garlic bread or this air fryer garlic bread.
- Green Salad - Strawberry goat cheese salad is a yummy choice!
- Roasted Veggies
- Pasta
- Chicken - Air fryer chicken thighs and balsamic feta stuffed chicken are great options.
- Biscuits - Fluffy almond milk biscuits or air fryer buttermilk biscuits are delicious.
- Cornbread - A perfect pairing with tomato soup! Try this healthy cornbread.
Storage
Storing: Store tomato soup in an airtight container and keep it in the refrigerator for 4 - 6 days.
Reheating: Reheat in the microwave for 30 - 60 seconds until warm or on the stovetop on low until warm.
Frequently Asked Questions
To make your soup creamy without dairy, try using coconut milk, which adds richness and a smooth texture. You can also blend in cashew cream or silken tofu for a velvety consistency. Another great option is pureed cauliflower or potatoes, which thicken the soup while keeping it dairy-free.
No! This tomato soup doesn't taste like coconut milk. The coconut milk gives it a creamy texture without altering the flavor.
Yes! There are no added sugars—just the natural sweetness from the tomatoes.
Yes! This recipe is 100% gluten-free. Just make sure to use gluten-free bread for your grilled cheese if serving.
Yes! Let the soup cool, then store in a freezer-safe container for up to 3 months. When you're ready to eat, defrost it in the fridge overnight or reheat it on the stovetop, stirring as it thaws.
Tomato soup can be stored in the fridge for 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before storing it in an airtight container.
More soup recipes!
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Did you make this recipe?
Please remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!
📖 Recipe
Dairy Free Tomato Soup
Ingredients
- 2 tablespoon olive oil, avocado oil, coconut oil, or vegan butter
- 1 large yellow onion or 2 medium yellow onions, diced
- 1 pint cherry tomatoes, halved (about 1 ½ cups)
- 4 large cloves of garlic, minced
- 1 teaspoon dried oregano, or thyme
- 2 (28-ounce) cans of crushed tomatoes or whole peeled tomatoes, I recommend San Marzano
- ⅓ cup fresh basil, removed from stem and chopped
- 2 ½ cups low-sodium vegetable broth, or chicken broth if not vegan
- 2 tablespoon balsamic vinegar
- ½ - 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- ⅔ cup light or full-fat coconut milk
Instructions
- In a large soup pot or Dutch oven, heat the olive oil, coconut oil, or vegan butter over medium heat. Add the diced onion and cook for 3-5 minutes, then add the cherry tomatoes and cook for another 2 - 3 minutes until the onions are translucent and the tomatoes are caramelized.
- Add the minced garlic and dried oregano (or thyme). Sauté for 1 minute until fragrant.
- Add the crushed tomatoes, chopped basil, vegetable broth (or chicken broth), balsamic vinegar, salt, and black pepper. Mix well and bring the mixture to a rapid boil.
- Reduce the heat and let the soup simmer for 20 - 25 minutes.
- Carefully use an immersion blender directly in the pot or transfer the soup in batches into a blender (do not over-fill the blender with hot soup) to blend until smooth.
- Transfer the blended soup back to the pot on the stovetop, stir in the light coconut milk, and let the soup simmer for 5 minutes. Taste and adjust the seasoning to your liking.
- Serve warm, topped with fresh basil, a swirl of coconut milk, croutons, and side grilled cheese. Enjoy!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
Sharing is caring!
Myra says
Love it!
Tati Chermayeff says
AWESOME, Myra!! Thank you for leaving just a kind review here.
Karen says
I accidentally got one 14 oz can of diced tomatoes and three 14 oz cans of diced tomatoes with chillies! It had a lot of spice, but I LOVED it! Next time, I'll try no chillies, but for those of you who like spice, it was the BOMB!
Julia says
I have now made this soup on 4 different occasions, and it only seems to get more delicious each successive time. A must-make for those of us who have any GF or DF needs - and the coconut milk adds just a little something special. So easy, so good, without fail!
Rebecca J Campagnone says
Delicious!!!
Heather says
Not much else to say beside this rocked! It was light but still very rich and authentic. Thanks again and I will make this again!
Sam W. says
My whole family loved this! So light and so much flavor!
Maria Koukoutsi says
Can’t even say in words the taste of this soup!As a person addicted to soups i could easily eat it again and again!!!Thank u gor sharing!
Saskia Chermayeff says
sorry i meant creamy and addictive above hahaha
Saskia Chermayeff says
omggggg!!! this was so creamy and adoro the. using grilled cheese as a dipper was delicious
Julia Shove says
Absolutely delicious! This tomato soup has all the creaminess of a bisque without the dairy/gluten/calories, not to mention the coconut milk gives it a little something that I just love. I made a double batch and froze most of it - will be perfect to defrost for a cozy lunch in the next weeks as the weather begins to transition!
Dana says
So delicious and easy to make! Family loved it too! Will definitely be making this again.