Dairy Free Tomato Soup

dairy-free and gluten-free tomato soup with a grilled cheese sandwich

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 will be able to tell it's healthy, sugar-free, and vegan!

5 from 21 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

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

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

Garlic Bread: It’s buttery, crunchy, and so easy to make. Try this gluten-free garlic bread or this air fryer garlic bread.

Crushed Tomatoes: Instead of crushed tomatoes, you can use fire-roasted tomatoes or diced tomatoes.

Cherry Tomatoes: You can use grape or heirloom tomatoes.

Balsamic Vinegar: I recommend using 2 teaspoons of coconut sugar here if you do not want to use the balsamic vinegar.

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.

Storing: Store tomato soup in an airtight container and keep it in the refrigerator for 4 – 6 days.

Freezing: 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.

Reheating: Reheat in the microwave for 30 – 60 seconds until warm or on the stovetop on low until warm.

Nutrition

Course Lunch & Dinner

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!