This Dairy-Free Tomato Basil Soup is so easy and warming. It is perfect as the weather starts to turn. Serve with grilled cheese and the whole family will love this!
I don't know about you, but is there anything more comforting than a bowl of tomato soup and grilled cheese as a kid? I used to love this combination. There is something so hearty and delicious about that combination. As the Summer months start to wane and we pick the last of our tomato harvest, I like to freeze them so we can make soup for the winter. There is something about homegrown tomatoes that just taste better, amiright? This dairy-free tomato basil soup is the perfect warm and cozy dinner.
This soup is easy to make and comes together in under an hour. This soup is bursting with flavor and will be a family favorite. Serve it up with a Caprese sandwich for the grownups or grilled cheese for the kiddos and you will have a winner!
For some other great soup recipes, check out this 15 Bean Cowboy Soup or this Crockpot Vegetable Minestrone!
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What Makes This Dairy-Free Tomato Soup So Great
- Hearty and Filling- This soup has a surprise ingredient that packs the protein and really boosts the heartiness of the soup
- Budget Friendly-This soup is friendly on the wallet. Vegetables are an inexpensive staple in our house and perfect for doctoring up.
- Freezes Well-This soup is great for leftovers and freezes well! In fact, we have some in our freezer for next week right now!
- Full of Flavor-Bursting with tons of flavor from the ripe tomatoes to the spices, this is the perfect dinner the whole family will love!
Ingredients Notes and Substitutions
- Canned Crushed Tomatoes- This soup uses both fresh and canned tomatoes. I like the convenience of canned crushed tomatoes. My favorite is canned San Marzano tomatoes.
- Heirloom Tomatoes- For the fresh tomatoes, I like to use a mixture of heirloom tomatoes and cherry tomatoes. They are delicious and beautiful, however, feel free to use any fresh tomatoes that you like
- White Beans- Part of what makes this soup deliciously creamy and dairy-free is the white beans. They will be added to the blender with the other ingredients and blended into smooth and creamy perfection. Feel free to use any type of white beans. I used Great Northern Beans.
- Basil-Fresh basil is key in this recipe. There really is no beating the taste of fresh basil. Dried basil can be used in a pinch but I don't recommend it.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: Preheat the oven to 400 F and line a baking sheet with parchment paper. Slice the tomatoes in half lengthwise drizzle the tomatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes or until tomatoes are soft and charred.
Step 2: Heat an 8-quart pot or Dutch oven over medium heat. Add in the olive oil along with the diced onions, carrots and celery. Saute for 6 minutes or until the onions are translucent.
Step 3: Add in the garlic, salt, pepper, tomato paste and spices and cook for 1-2 minutes or until fragrant.
Step 4: Transfer the cooked vegetables and roasted tomatoes to a blender. Add the crushed tomatoes, white beans, and vegetable broth.
Step 5: Blend until smooth and creamy and no lumps remain. Depending on the size of your blender, you may have to do this in batches.
Step 6: Add the soup back into the pot and stir in the coconut milk. Cook until heated through, about 5 minutes. Serve immediately
Variations
- Spicy - Add some red pepper chili flakes to the top of the soup before serving to give it a nice spicy kick.
- Extra vegetables - This soup is perfect for adding in extra vegetables, I love to add in red bell peppers or blend up some squash on occasion.
- Tomatoes - Feel free to use whatever type and combination of fresh tomatoes that you like!
Recipe Serving Suggestions
This soup is hearty and filling enough on its own, however here are some ideas of what to serve with it if you want a full meal!
- French Bread
- Chopped or Caesar Salad
- Focaccia Bread
- Garlic Bread
- Caprese Panini
- Grilled Cheese Sandwich
Storage
In the refrigerator, this Dairy-Free Tomato Soup will keep for three to four days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers. Heat up in the microwave or on the stovetop.
For longer storage, you can freeze this Tomato Soup for up to six months. Simply transfer the soup to a pint- or quart-sized plastic container or resealable freezer bag, and add them to the freezer. To thaw, place in the refrigerator overnight and heat up in the microwave or stove-top.
Top tips
- You might need to blend this soup in batches if your blender isn't big enough to process everything at once. Another alternative if you have it is to use an immersion blender. It is one of my favorite kitchen tools to have and always comes in handy!
- Top this soup with an extra drizzle of coconut milk and some chopped fresh basil. The pop of fresh basil really takes the soup to another level.
- Make sure to use full-fat coconut milk from a can, not the refrigerated kind. You can often find this in the Asian section of the grocery store.
Recipe FAQ's
Any kind of tomato will work well as long as it is ripe. You will need 3 lbs of tomatoes for this soup and I like to use a mixture of heirloom and cherry tomatoes.
I love using a combination of canned white beans and full-fat coconut milk to make dairy-free tomato soup. The white beans add thickness and protein and the coconut milk helps the soup be extra creamy.
No, canned tomato soup is not dairy-free as it requires you to add milk during the cooking process.
Other Great Soup Recipes
The BEST Dairy-Free Tomato Basil Soup
Equipment
- 1 8 quart pot or dutch oven
- 1 Cookie Sheet
- 1 blender
Ingredients
- 4 Tablespoons Olive Oil
- 1 Yellow Onion
- 3 stalks Celery
- 3 Carrots
- 3 cloves Garlic
- 3 lbs Fresh Tomatoes
- 2 Tablespoons Tomato Paste
- 1 can White Beans drained and rinsed
- ½ cup Fresh Basil
- 1 teaspoon Italian Seasoning
- ⅛ teaspoon Cumin
- ⅛ teaspoon Paprika
- ⅛ teaspoon Allspice
- ⅛ teaspoon Coriander
- 32 ounces Vegetable Broth
- 1 can Full-Fat Coconut Milk
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Slice the tomatoes in half lengthwise drizzle the tomatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes or until tomatoes are soft and charred.
- Heat an 8-quart pot or Dutch oven over medium heat. Add in the olive oil along with the diced onions, carrots and celery. Saute for 6 minutes or until the onions are translucent.
- Add in the garlic, salt, pepper, tomato paste and spices and cook for 1-2 minutes or until fragrant.
- Transfer the cooked vegetables and roasted tomatoes to a blender. Add the crushed tomatoes, white beans, and vegetable broth.
- Blend until smooth and creamy and no lumps remain. Depending on the size of your blender, you may have to do this in batches.
- Add the soup back into the pot and stir in the coconut milk. Cook until heated through, about 5 minutes. Serve immediately
Notes
- You might need to blend this soup in batches if your blender isn't big enough to process everything at once. Another alternative if you have it is to use an immersion blender. It is one of my favorite kitchen tools to have and always comes in handy!
- Top this soup with an extra drizzle of coconut milk and some chopped fresh basil. The pop of fresh basil really takes the soup to another level.
- Make sure to use full-fat coconut milk from a can, not the refrigerated kind. You can often find this in the Asian section of the grocery store.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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