Why you’ll love this dairy free tomato soup
Tomato soup hasn’t always been on my short list of favorites. I always thought it was a little too sweet, and fairly lackluster for my taste. But, it turns out the canned stuff I had as a kid just was the problem.
Homemade creamy tomato soup changed everything. With a few simple ingredients, you can turn cans of crushed tomatoes into rich, silky soup without heavy cream. The addition of coconut milk makes it incredibly smooth and satisfying.
It’s perfect for a cold day or anytime you’re craving that nostalgic childhood favorite. Plus, it’s way better than anything from a can. We also like to make dairy free garlic bread to go along with it.
More dairy free soup recipes: pumpkin beer cheese soup / apple parsnip soup / dairy free broccoli cheese soup / dairy free french onion soup
More dairy free tomato recipes: tomato carpaccio / shrimp fettuccine with white wine tomato sauce / giant meatballs baked in tomato sauce / chicken pomodoro
Ingredient notes:
- Crushed tomatoes – I like to use canned crushed tomatoes for this recipe. You could use any kind of canned tomato such as whole or diced, as long as it doesn’t have other ingredients in it though. Everything gets blended in the end.
- Full-fat coconut milk – This is what makes the soup silky and rich without dairy. Make sure to use full-fat, not light coconut milk. If you can’t do coconut, you could try cashew cream or dairy free half-and-half (make sure it’s unsweetened though).
- Chicken stock – This adds depth and savory flavor to the soup. You can use store-bought or homemade stock, or even vegetable for a vegetarian option.
- Fresh garlic – Provides aromatic flavor that dried garlic can’t match. Use jarred minced garlic if you need a shortcut, but don’t use powder or dried.
- Dried herbs – Basil, parsley, and oregano give the soup its classic Italian flavor profile. Fresh herbs can be substituted (use about 3 times the amount), but dried herbs work perfectly here.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Use an immersion blender – This is the easiest way to blend the soup directly in the pot. If you don’t have one, you can carefully transfer the soup in batches to a regular blender, but don’t overfill it and be cautious of the steam. Most blenders work best with the lid slight ajar when blending hot soup.
- Adjust the consistency – If your soup is too thin, simmer it uncovered until it thickens to your liking. If it’s too thick, add more broth, but just a little at a time.
- Make it ahead – This soup actually tastes better the next day as the flavors develop. Store it in the fridge for up to 5 days or freeze it in an airtight container for up to 3 months.
Frequently asked questions
How do I store leftover tomato soup?
Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, stirring occasionally. You may need to add a splash of broth if it thickens too much.
How do you thicken tomato soup?
If you find that your soup is a bit on the thinner side, you can simmer it until it cooks down. Or, you can whisk 1 tablespoon of cornstarch in a 1/4 cup of cold water until smooth. Stir the mixture into the soup and allow it simmer for a few minutes until thick.
Can I freeze this soup?
Yes. Allow the soup to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop
What’s the difference between tomato soup and tomato bisque?
Traditionally, bisque had a seafood stock base while soup used a regular broth base. These days, the terms are used more interchangeably, with bisque typically referring to any creamy soup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion - chopped
- 6 cloves garlic - 1 tablespoon, minced
- 1 pinch coarse salt
- 3 28-ounce cans can crushed tomatoes
- 4 cups chicken stock
- 2 15-ounce cans full-fat coconut milk
- 1/2 tablespoon dried basil
- 1/2 tablespoons dried parsley
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 – 1 teaspoon salt
Instructions
- Sauté the vegetables. Heat olive oil over medium high heat in a large stockpot or dutch oven. Add the diced onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the onions are translucent – about 5 minutes.
- Simmer the tomatoes. When the onions are translucent and fragrant, stir the remaining ingredients to the pot and bring the mixture to a boil. Lower the heat and simmer covered for 20 minutes.
- Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.
- Puree the soup. Remove the bay leaf, then use an immersion blender to blend the soup directly in the pot until it reaches a smooth, creamy consistency.If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious of the steam (make sure the lid is slightly open) and don't over fill your blender.
