Everyone will love this super creamy gluten-free and dairy-free tomato soup recipe made with fresh cherry tomatoes, basil, and light coconut milk; it’s rich, comforting, and ready in under 30 minutes. No one can tell it’s healthy, sugar-free, and vegan!
The best gluten-free tomato soup
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.
Anyways, this homemade tomato soup will not disappoint! It is super creamy and rich but also light and healthy. You’ll never be able to tell it is a lightened-up, dairy-free, and gluten-free version of a classic rich tomato soup.
The soup is made with both fresh cherry tomatoes and canned tomatoes which makes it burst with naturally sweet flavors. Plus, this tomato soup has no heavy cream or butter – it is 100% dairy-free and vegan since we use light coconut milk instead of milk or cream.
This vegan tomato soup recipe is the perfect easy and cozy weeknight dinner. You can enjoy it all year long, and it makes for the best meal prep. Serve it with grilled cheese or these delicious homemade sourdough croutons.
Why you’ll love this vegan tomato soup
- Easy To Make: This homemade tomato soup recipe is ready in under 30 minutes with simple steps.
- Dairy-Free: This deliciously rich and creamy tomato soup recipe has no heavy cream or butter.
- Vegan: This tomato soup is also 100% plant-based.
- Nourishing: It’s packed with nutrients from tomatoes, coconut milk, and fresh basil.
- Freezer-Friendly: Make a large batch of this soup on Sunday and freeze it for up to 3 months.
- Customizable: Easily adjust the seasonings to your liking. You can add more coconut milk, basil, garlic, and salt.
- Comfort Food: Enjoy a bowl of this cozy tomato soup with cheesy grilled cheese.
- More Soup Recipes: If you loved this recipe, try this cozy pumpkin sweet potato soup or this delicious cauliflower leek potato soup.
Ingredients needed & substitutions
All of my recipes call for simple and healthy ingredients. And this creamy dairy-free and gluten-free tomato soup is loaded with vegetables, packed with fresh herbs, and only uses good-for-you ingredients. Here is a list of exactly what you will need to make this recipe:
- Olive Oil: This dairy-free tomato soup uses olive oil to saute the onions and fresh tomatoes. You can substitute the oil with coconut oil, avocado oil, or vegan butter.
- Yellow Onion: Grab one yellow onion and dice it up. This adds natural sweetness and a little sharpness. If needed, you can use white onion, shallots, or sweet onion.
- Cherry Tomatoes: This is my secret to making the sugar-free tomato soup pop with natural sweetness and flavor. If needed, you can substitute the cherry tomatoes with grape, heirloom, or diced vine tomatoes.
- Garlic: This gives this soup the best flavor. You can also use 1 teaspoon of garlic powder.
- Dried Oregano: Add in 1/2 teaspoon of dried oregano for that classic tomato soup flavor.
- Canned Tomatoes: You’ll need one 28-ounce can of crushed tomatoes for the base of the soup. Feel free to use whole peeled tomatoes too. I recommend San Marzano tomatoes.
- Vegetable Broth: The broth adds extra flavor and richness. I recommend using low-sodium vegetable broth to control the soup’s saltiness levels. You can also use chicken broth if you are not vegan.
- Balsamic Vinegar: There is no added sugar to this tomato soup recipe! Instead, we use 1 Tablespoon of balsamic vinegar to bring the sweetness out in the tomatoes.
- Fresh Basil: I love fresh basil. It gives this soup the best natural flavors. You can use 1 to 2 teaspoons of dried basil if necessary.
- Salt & Pepper: To season the soup.
- Coconut Milk: Finally, instead of heavy cream, we use coconut milk to make this dairy-free tomato soup rich, creamy, and vegan. I like using light coconut milk, but you can certainly use full fat.
Kitchen tools needed
This vegan tomato soup is so easy to make. It will come together in around 30 minutes with these few kitchen tools. Here is a list:
How to make dairy-free tomato soup with coconut milk
This sugar-free, dairy-free tomato soup will surely be your new favorite recipe! It comes together in a few simple steps in under 30 minutes! Best of all, it’s made with coconut milk. Here are step-by-step instructions with pictures for visual reference:
Heat the olive oil, coconut oil, or vegan butter in a large soup pot or Dutch oven 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.
Then, add the minced garlic, dried oregano (or thyme), and sauté for 1 minute until fragrant.
After that, add in 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.
Finally, 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. I reccomend tasting and adjusting the seasoning to your liking – you can add more salt, basil, oregano, balsamic vinegar, or coconut milk.
Serve your dairy-free tomato soup warm, topped with fresh basil, a swirl of coconut milk, croutons, and a side grilled cheese. Enjoy!
Recipe tips for home cooks:
- Let the onions + tomatoes saute. Don’t skip this! You will know your onions are done “cooking down” when they are translucent. This adds so much flavor and natural sweetness to the soup.
- Use fresh garlic. Freshly minced garlic is so much better than garlic powder. It has the best natural flavor.
- Blend in batches. If you are using a blender, make sure you blend the soup in batches. If not, the hot soup can overflow and spill out of the blender.
- Use coconut milk, not coconut water. There is a difference! Coconut milk is typically found in the canned goods or ethnic aisle.
- Let the soup simmer. This is super important and ensures the flavors have time to develop. Don’t skip this! You can simmer the soup for up to 1 hour if you want maximum flavor, but 20 to 30 minutes is great too.
- Serve with grilled cheese or croutons. This tomato soup goes well with cheesy grilled cheese or homemade sourdough croutons.
Reasons why this tomato soup is healthy:
This tomato soup is made with wholesome ingredients, without heavy cream, and has no added sugar. Here are four reasons why it is healthy:
- Simple Ingredients: This homemade tomato soup has healthy ingredients like fresh cherry tomatoes, basil, and onion!
- Sugar-Free: There is NO ADDED sugar to this recipe. Most recipes call for white or brown sugar, but this recipe is naturally sweetening it with caramelized cherry tomatoes and a dash of balsamic vinegar.
- No Heavy Cream or Butter: This tomato soup recipe is 100% dairy-free and vegan since we use olive oil instead of butter and coconut milk instead of heavy cream.
- Gluten-free: There is NO gluten in this recipe.
What to serve with tomato soup:
Tomato soup goes well with so many dishes. You can serve it as a main course or as a starter. Here is a complete list of the best things to serve with tomato soup:
- Grilled Cheese: Warm, gooey grilled cheese and tomato soup are a classic pairing.
- Croutons: I love homemade sourdough croutons with my tomato soup!
- Garlic Bread: It’s buttery, crunchy, and so easy to make. Try this gluten-free garlic bread or this air fryer garlic bread.
- Chicken: If you want to add more protein to this meal, serve tomato soup with your favorite type of chicken. Try these air fryer chicken thighs, this balsamic feta stuffed chicken, or these hot honey chicken tenders.
- Side Salad: Salad is the perfect refreshing side and pairs so well with tomato soup. Try this cucumber carrot salad, kale crunch salad, or this strawberry goat cheese salad.
- Biscuits: You need to try serving your tomato soup with these fluffy almond milk biscuits or these air fryer buttermilk biscuits.
- Cornbread: Tomato soup and cornbread are a match made in heaven! Try this gluten-free cornbread recipe.
Frequently Asked Questions
Can you taste the coconut milk?
No! This tomato soup does not taste like coconut milk. Coconut milk is a creamy, dairy-free substitute for heavy cream.
Can I use fresh tomatoes instead of canned tomatoes?
You can certainly use fresh tomatoes, but you will need to crush them, which can be time-consuming. We find it is much easier and more time efficient to buy crushed tomatoes. They are just as healthy!
Can I use light coconut milk?
You can use light or whole-fat coconut milk for this tomato soup. Both are excellent options.
How is this tomato soup creamy without heavy cream?
We use coconut milk instead of heavy cream to make this healthy tomato soup extra creamy and dairy free. Coconut milk is an excellent substitute for heavy cream, sour cream, and milk.
Is this tomato soup sugar-free?
Yes! This healthy tomato soup has no added brown or white sugar, making it sugar-free. There are natural sugars in the tomatoes but no added refined sugars.
Is tomato soup gluten-free?
Not all tomato soups are gluten-free since some call for flour to thicken them. However, this recipe is 100% gluten-free. Just make sure you use gluten-free bread if you are serving it with a grilled cheese sandwich.
Is tomato soup vegan?
Not all tomato soup recipes are begun since many call for butter and heavy cream. However, we use olive oil instead of butter and coconut milk instead of heavy cream to make this tomato soup plant-based, dairy-free, and vegan.
What’s the best substitute for crushed tomatoes?
Diced or whole canned tomatoes are the best substitutes for crushed tomatoes. I recommend breaking them down with a fork after you add them to the soup.
What’s the best substitute for diced tomatoes?
The best substitute for diced tomatoes is canned or freshly chopped tomatoes.
Can I double the recipe?
Yes! Tomato soup is great for meal prep or serving at parties. We love it as a side for Thanksgiving dinner. Simply use a pot large enough to fit all the ingredients and blend the soup in batches.
Can you freeze tomato soup?
Yes! You can freeze cooked tomato soup. Let the soup cool to room temperature, transfer it to a freezer-safe container, and freeze for up to 3 months. When you are ready to enjoy, place the frozen tomato soup in the refrigerator overnight or reheat it at low temperature on the stovetop until defrosted and warm. Continuously stir it as it thaws.
How to store and reheat leftovers:
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.
If you loved this recipe, try these soups next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Dairy Free Tomato Soup
- 2 tbsp 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 tsp 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 tbsp balsamic vinegar
- ½ – 1 tsp salt, to taste
- ½ tsp black pepper, to taste
- ⅔ cup light or full-fat coconut milk
- 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!
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