This Dairy Free Tomato Soup is loaded with so much amazing flavor and is creamy without any added dairy. Made from fresh ingredients all in one pot in under 30 minutes! Vegan gluten-free and sugar-free!
There is nothing more comforting in the winter than a warm, cozy bowl of tomato soup with some warm bread or grilled cheese. This healthy, creamy dairy free tomato soup recipe is the perfect version you will love! It is straightforward to make with just 10 pantry ingredients, all in one pot, in less than 30 minutes. Similar to this healthy chicken soup recipe.
To make the soup, we sauteed a mix of chopped veggies like carrots, celery, and onion then added in some amazing flavor with garlic, tomato paste, salt, and pepper. Then came the canned whole peeled tomatoes, stock, and spices. Finally, we simmered the soup for about 20 minutes, and blended it all up for a perfectly delectable tomato soup everyone will enjoy! The result is a bold, fresh, bright, and flavorful tomato soup that even the kids will eat!
It is bursting with vibrant tomato flavor and makes the most delicious meal to enjoy on a cold winter day.
- Why you’ll love this soup recipe
- What tomatoes are best for tomato soup?
- Dairy Free Tomato Soup Ingredients and Substitutions
- Recommended Tools
- How to make dairy free tomato soup
- Expert Tips
- Ways To Serve Tomato Soup
- How to store and reheat leftover tomato soup
- More Healthy Soup Recipes To Try:
- Did you make this recipe?
- Dairy Free Tomato Soup
Why you’ll love this soup recipe
- Easy to make – this soup recipe is very simple and easy to make in under 30 minutes!
- Healthy – packed with so many vitamins and minerals from the veggies, garlic, tomatoes, and stock.
- Vegan – 100% vegan
- Dairy-free – creamy without any added dairy!
- Stores and reheats well – this soup recipe makes a good amount of soup that you can store or freeze and enjoy anytime! See storing suggestions below.
What tomatoes are best for tomato soup?
I have made a lot of tomato soups and while you can of course roast fresh tomatoes in the oven and then blend them for soup, I found that canned tomatoes are the best! First, it’s much less work, haha. Second, you can get just as much amazing flavor in your tomato soup from canned tomatoes. Here are my recommendations for the best-canned tomatoes to use for tomato soup:
- Whole, peeled Tomatoes – this is what I used and is my #1 choice due to flavor.
- Crushed tomatoes – super fresh and delicious, can be found at almost any grocery store too!
- Fire-roasted diced tomatoes – so much flavor but will give you more of a roasted tomato soup flavor if that is your vibe.
- Regular diced tomatoes – a little less flavor so you will need to add a bit more tomato paste but they still work in a pinch.
Dairy Free Tomato Soup Ingredients and Substitutions
This tomato soup is creamy without any added dairy or butter, which makes it both healthy and so delicious. Here are the ingredients you will need to make it.
- Veggies – celery, carrots, onions. Fresh is best.
- Tomatoes – canned, whole tomatoes, or whatever canned tomatoes you have on hand, see suggestions above.
- Tomato paste
- Olive oil – extra virgin olive oil
- Seasoning – salt, pepper, Italian seasoning
- Flour – all-purpose flour is used to thicken the soup. Regular or gluten-free flour will both work fine.
- Vegetable stock – low-sodium vegetable or chicken stock if you do not need to keep this recipe vegan.
- Knife + cutting board
- Large pot
- Wooden spoon
- Immersion blender or high-speed blender
- Measuring cups + measuring spoons
How to make dairy free tomato soup
Like with all of my recipes, I provide a nice summary of the recipe steps with photos so you can make the recipe just like me! Here is a summary of how to make this soup recipe:
Saute the veggies then add in the salt, pepper, seasoning, tomato paste, and garlic.
Break the tomatoes up with your hands then add them to the soup along with the stock and remaining spices.
bring the soup to a boil then cover and simmer for 15-20 minutes.
Taste and adjust the seasoning, if needed. Remove the pot from the heat and use an immersion blender to blend the soup until creamy and smooth. Add a splash of dairy-free coconut milk for a creamy finish to the soup.
Serve hot topped with chopped basil and red pepper flakes. See more serving suggestions below.
This tomato soup is so simple and delicious and just blows me away every time I make it! It is just so fresh and flavorful plus light and healthy. Nobody will be able to tell that it is dairy-free, sugar-free, and vegan.
- Dice the veggies smaller so they are easier to blend.
- Use good quality canned tomatoes, like San Marzano or Bianco.
- Let the soup simmer, do not skip this step since it helps infuse and blend all of the amazing flavors.
- To blend the soup, I used an immersion blender but you can also transfer the soup to a high-speed blender and blend it in batches until smooth.
- For a creamier soup, stir in some non-dairy milk or cream after you blend the soup. We love adding unsweetened, canned coconut milk as a finisher.
- Top it with some herbs like fresh basil (the best) or thyme.
Ways To Serve Tomato Soup
Can I use fresh tomatoes instead of canned tomatoes?
Yes, you can use fresh tomatoes but you will need to roast them first. I found it much easier to use canned, fresh tomatoes.
Can I make this soup creamier without adding dairy?
By adding in some whisked, unsweetened coconut milk, about ¼ cup, the soup will become even creamier without any added dairy.
Is this tomato soup gluten-free?
Yes, this recipe is 100% gluten-free if you use gluten-free flour.
Is tomato soup vegan?
No, not all tomato soup recipes are vegan so make sure to check first. This recipe is vegan.
How to store and reheat leftover tomato soup
Refrigerator – let the soup cool completely, then transfer it to an airtight container and keep it in the refrigerator for up to 4 days. Easily reheat portions in the microwave or on the stovetop until warmed through.
Freezer – Let the soup cool completely then transfer it to a freezer-safe container and keep it in the freezer for up to 2 months. Defrost overnight in the refrigerator when you are ready to enjoy it and reheat as noted above.
More Healthy Soup Recipes To Try:
- Roasted Butternut Squash Soup – Vegan
- Creamy Asparagus Soup
- Instant Pot Lentil Soup
- Sweet Potato Soup
Did you make this recipe?
If you made this recipe, please leave a rating and comment below. I would love to hear how yours turned out!Print