Creamy Dairy Free Tomato Soup (Vegan, 30 Minutes)

Name: Creamy Dairy Free Tomato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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

This dairy free tomato soup is creamy and rich without dairy. Light coconut milk replaces the heavy cream, and caramelized cherry tomatoes do the sweetening, so there's no added sugar. Gluten-free, vegan, and ready in about 30 minutes.

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dairy-free tomato soup in a bowl with grilled cheese sandwich

Creamy Dairy-Free Tomato Soup At A Glance

✅ Recipe Name: Creamy Dairy-Free Tomato Soup (Vegan, 30 Minutes)
🕒 Ready In: ~30 minutes
👪 Serves: 4
🍽 Calories: ~276 per bowl
🌾 Fiber: 10g per bowl
🥣 Main Ingredients: Cherry tomatoes, canned crushed tomatoes, yellow onion, garlic, fresh basil, balsamic vinegar, light coconut milk
📖 Dietary Info: Dairy-free, gluten-free, vegan, no added sugar
⭐ Why You'll Love It: It tastes like a rich, creamy bisque with no dairy at all. Fresh cherry tomatoes are caramelized first to bring out their natural sweetness, so there's no added sugar. Each bowl has 10g of fiber.

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Tomato soup was the thing I ordered every time we ate out as a kid, always with a grilled cheese on the side to dunk. This is my lighter take on it, and after testing it both ways, the coconut milk version is the one I keep making.

Two things make it work. I caramelize a pint of cherry tomatoes before the canned crushed go in, which builds enough natural sweetness that the soup doesn't need any sugar. And the light coconut milk goes in at the very end, off the heat, so it stays smooth instead of separating. That swap is what makes it fully vegan and dairy-free, and it's the same trick I use in my carrot and butternut squash soup.

It comes together in about 30 minutes and reheats well, so I make a batch on Sunday and eat it through the week, same as my Greek chickpea soup. Serve it with grilled cheese, my air fryer biscuits, or sourdough croutons.

Jump to:

Creamy Dairy-Free Tomato Soup At A Glance
Is Tomato Soup Dairy Free?
What Makes this Tomato Soup Healthy
Ingredients You'll Need
Easy Substitutions & Variations
How to Make Creamy Dairy Free Tomato Soup (Step-by-Step)
Recipe Video (Step-by-Step)
Top Tips from My Kitchen
What to Serve with Dairy Free Tomato Soup
How Coconut Milk Makes This Soup Creamy Without Dairy
How to Store and Freeze
Dairy Free Tomato Soup FAQs
More Cozy Soup Recipes You'll Love
📖 Recipe
💬 Comments

Is Tomato Soup Dairy Free?

Not always. Plain tomato soup made from tomatoes, broth, and aromatics is naturally dairy-free. But most creamy tomato soups, bisques, and canned condensed versions add cream, butter, or milk solids. Always check the label, since two soups on the same shelf can differ.

This recipe is dairy-free by design. Light coconut milk replaces the heavy cream, so you get the same rich texture with no dairy at all.

⭐️⭐️⭐️⭐️⭐️

This tomato soup has all the creaminess of a bisque without the dairy… the coconut milk gives it a little something that I just love. I made a double batch and froze most of it.

- Julia S.

What Makes this Tomato Soup Healthy

One bowl has 276 calories, 10g of fiber, and no added sugar, which is rare for a creamy tomato soup.

10g of fiber per bowl from the tomatoes and onion. Most canned tomato soups have 1g to 2g.w
No added sugar. Caramelized cherry tomatoes and a splash of balsamic do the sweetening instead. The 17g on the label is naturally from the tomatoes.
No cream or butter. Light coconut milk gives the same richness with far less saturated fat.

Ingredients You'll Need

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:

all ingredients in dairy-free tomato soup in small bowls including cherry tomatoes, crushed tomatoes, coconut milk, basil, oregano, balsamic vinegar, salt, fresh garlic, vegetable brother, and olive oil

Cherry tomatoes: One pint, halved. Caramelizing these first is where the natural sweetness comes from, so I wouldn't skip it or swap in a bigger tomato.
Crushed tomatoes: Two 28 oz can. Check the label for added sugar, because most brands sneak it in. I like fire-roasted here when I can find them.
Yellow onion: One large, diced. Keep the heat moderate so it softens instead of browning.
Olive oil: Two tablespoons. Avocado oil, coconut oil, or vegan butter all work.
Garlic: Four cloves, minced. I add this after the onion so it doesn't burn.
Balsamic vinegar: Two tablespoons, and this is what does the sweetening instead of sugar. It won't taste sharp once the soup simmers down.
Vegetable broth: Go low-sodium if you're watching salt. Chicken broth or bone broth works too if you aren't keeping it vegan.
Light coconut milk: Two-thirds of a cup, stirred in at the very end. I use light rather than full-fat so it stays creamy without tasting like coconut. It's the same swap I rely on in my pumpkin sweet potato soup.
Fresh basil: A third of a cup, added when you blend rather than during the simmer so it stays bright.
Dried oregano: One teaspoon.

Scroll to the recipe card for quantities.

Easy Substitutions & Variations

Cherry tomatoes: Grape tomatoes are the closest swap. Heirloom or diced vine tomatoes work too, but cut them small, so they caramelize instead of steaming.
Crushed tomatoes: Whole peeled tomatoes work just as well since everything gets blended anyway.
Fresh garlic: One teaspoon of garlic powder in a pinch, though fresh is noticeably better here.
Vegetable broth: Chicken or bone broth if you aren't keeping it vegan.
Light coconut milk: Full-fat works too and makes it a little richer. Heavy cream works if you don't need it dairy-free.
Make it spicy: A pinch of red pepper flakes or a dash of hot sauce.
Chunky style: Blend only half the soup for a mix of creamy and chunky.

Reader tip: Karen used diced tomatoes with green chilies and loved the extra heat. Worth trying if you like spice.

How to Make Creamy Dairy Free Tomato Soup (Step-by-Step)

Here's how this easy dairy-free tomato soup comes together in under 30 minutes, step by step.

Halved red and yellow cherry tomatoes cooked down with diced onion and garlic in a white Dutch oven.

Step 1: Caramelize the tomatoes. Heat olive oil in a large pot. Cook the diced onion for 3 to 5 minutes, then add the halved cherry tomatoes and cook until caramelized. Stir in the minced garlic and oregano and cook one more minute.

Crushed tomatoes and broth added to the cherry tomatoes and onion, simmering in a white Dutch oven before blending.

Step 2: Simmer. Add the crushed tomatoes, broth, balsamic vinegar, salt, and pepper. Stir well, bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.

Tomato soup blended smooth in a countertop blender.

Step 3: Blend. Use an immersion blender, or carefully transfer to a blender in batches. Blend in the fresh basil until smooth.

Creamy dairy free tomato soup in a white Dutch oven after stirring in the coconut milk.

Step 4: Add the coconut milk. Stir in the light coconut milk and simmer 5 minutes. Taste and adjust the seasoning.

Bowl of creamy dairy free tomato soup topped with fresh basil and served with a grilled cheese sandwich.

Step 5: Serve. Top with fresh basil, a drizzle of coconut milk, croutons, or a grilled cheese on the side.

Recipe Video (Step-by-Step)

Top Tips from My Kitchen

Let the cherry tomatoes actually caramelize. They should collapse and brown in spots, not just soften. This is where the sweetness comes from, and rushing it is why a batch turns out flat.
Use fresh garlic, not garlic powder. I always opt for fresh garlic when cooking, especially in soups. It just tastes better.
Blend in batches if your blender is small. Fill it more than halfway with hot soup and the lid will pop. I learned that the messy way.

What to Serve with Dairy Free Tomato Soup

Grilled cheese, obviously. That's the whole point. Use dairy-free cheese and gluten-free bread if you need to, and it still works.

A few other things I make with it:

Healthy almond flour cornbread for dunking
Sourdough croutons on top
A side of my crisp air fryer garlic bread
Kale crunch salad to make it a full lunch
Juicy thin-sliced chicken breast or air fryer chicken thighs when I'm serving it as a starter at dinner

How Coconut Milk Makes This Soup Creamy Without Dairy

The short answer: light coconut milk has enough fat to give tomato soup the same body as heavy cream. Two-thirds of a cup does it, and no, it doesn't taste like coconut.

That last part is the question I get most. The tomato, garlic, and basil are strong enough that the coconut disappears into the background. All you're left with is the texture.

Light or full-fat both work. I use light because it keeps the soup a little lighter, but full-fat is richer if that's what you have.
When to add it: wait until the soup is blended, then turn the heat down before you stir it in. Let it warm through for about five minutes.

Can you use a different dairy-free milk?

I would not. Oat, almond, and soy are too thin. They dilute the soup without adding body. If coconut is out, cashew cream is the closest option, though I haven't tested it in this one.

How to Store and Freeze

Fridge: keeps in an airtight container for 4 to 6 days.
Freezer: up to 3 months. Let it cool completely first, then freeze in individual portions so you can pull out one bowl at a time.
Reheating: thaw overnight in the fridge, then warm over low heat on the stovetop. Stir as it goes. Coconut milk soups can look separated after freezing, but a quick whisk brings it back together.

Dairy Free Tomato Soup FAQs

Can you taste the coconut milk?

No. It gives the soup a creamy texture without changing the flavor. The tomato, garlic, and basil are strong enough that the coconut disappears.

Does this soup have added sugar?

No added sugar. The 17g on the nutrition label is what's naturally in the tomatoes. Caramelizing the cherry tomatoes and adding a splash of balsamic instead sweetens the soup.

Is this tomato soup gluten-free?

Yes. Just use gluten-free bread if you're serving it with grilled cheese.

Is this creamy tomato soup vegan?

Yes, as long as you use vegetable broth.

How long does tomato soup last in the fridge?

4 to 6 days in an airtight container.

Can you freeze vegan tomato soup?

Yes, up to 3 months. Cool it completely first, then thaw overnight in the fridge and reheat on the stovetop over low heat.

More Cozy Soup Recipes You'll Love

If you liked this one, here are a few more soups to try next. All dairy-free.

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!

📖 Recipe

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.

Comments

5 from 24 votes (12 ratings without comment)