overhead side view of creamy dairy free tomato soup in a bowl on a tan linen napkin with fresh oregano garnish

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Why I love this tomato soup recipe

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. That was probably because I didn’t taste homemade creamy tomato soup until I was an adult.

It was a total game changer for me, and when paired with a classic grilled cheese sandwich, I was on board. But, that grilled cheese isn’t really an option anymore, and I thought creamy tomato soup was a thing of the past, until now.

I decided to give this whole tomato soup thing another shot a few weeks ago because we were having unusually cold weather (like record-setting-blizzard in April type weather).

I had fresh tomatoes that needed to be used, and rather than make a tomato salad, I thought soup might be a better choice. And, it was. We made fresh garlic bread using Smart Balance (our favorite dairy free buttery spread).

sideview of creamy dairy free tomato soup in a bowl on a tan linen napkin with a second bowl of soup in the background

Here’s what you’ll need to it:

Ingredient notes: If you can’t do coconut, you can substitute equal amounts of cashew cream or almond cooking cream. Other options would include unsweetened oat milk or vegan sour cream, but you’d need to adjust the amounts depending on which you choose to use.

overhead view of creamy dairy free tomato soup in a bowl on a tan linen napkin with fresh oregano garnish

How to make vegan tomato soup

Sauté the vegetables.

Simmer the tomatoes.

Puree the soup.

side view close up of creamy dairy free tomato soup in a bowl on a tan linen napkin with fresh oregano garnish

FAQs and tips for making vegan tomato soup

Is canned tomato soup vegan?

Yes. Most brands of canned tomato soup are vegan, but the flavor and quality of ingredients just isn’t the same as homemade tomato soup.

Are canned tomatoes vegan?

Absolutely, but I still recommend reading ingredient labels to be sure you aren’t buying anything with hidden ingredients.

What is the difference between tomato soup and tomato bisque?

Tomato soup is usually made from a broth base, while tomato bisque traditionally has a seafood stock base. However, the terminology for these soups has evolved over time and bisque tends to refer to anything soup with a creamy base.

How do you thicken tomato soup?

If you find that your soup is a bit on the thinner side, you can either simmer it until it cooks down and has thickened, or you can dissolve 1 tablespoon of cornstarch in a 1/4 cup of cold or room temperature water until smooth. Stir the mixture into the soup and allow it simmer for a few minutes until thick.

overhead view close up of spoon full of creamy tomato soup with two bowls in the background

More tomato recipes:

More soup recipes you’ll love:

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Vegan Tomato Soup Recipe

With a few simple ingredients, you can turn a few cans of crushed tomatoes into decadent and creamy vegan tomato soup without heavy cream. The addition of coconut milk makes this soup silky smooth and rich. It’s perfect for a cold, gloomy day or anytime you’re feeling nostalgic for your childhood favorite.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion
  • 1 tablespoon minced garlic
  • Pinch of salt
  • 3 28-ounce can crushed tomatoes
  • 4 cups vegetable broth
  • 2 15-ounce can full-fat coconut milk
  • 1/2 tablespoon dried basil
  • 1/2 tablespoons dried parsley
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/21 teaspoon salt

Instructions

  1. Heat a large stockpot or Dutch oven to medium high.
  2. Add olive oil, onion, garlic and a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
  3. Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.
  4. Remove bay leaf and blend soup with an immersion blender until smooth.

Keywords: dairy free, egg free, vegan, gluten free option, easy, healthy, paleo, whole 30, tomato

Last Updated on November 5, 2021 by Melissa Belanger

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Recipe rating

24 Comments

    1. I’m not sure what happened to the directions. I’m guessing this was a technical glitch, but I’ve updated them and they should be visible now! I’m so sorry the recipe wasn’t available for you.

      1. Then why does it need to be refrigerated? Normally that is needed when we need to separate milk from cream. ?

  1. I made this today and it was SO good! I like my tomato soup creamy and used half coconut milk and half coconut creme. It was perfect!

  2. Happy to find this recipe for my kid who loves tomato soup, but is lactose intolerant. In the notes you talk about pulling just the cream off the top of the coconut milk — the ingredients call for the full can. Do I use the whole can or just the cream off the top?

    1. Just the cream off the top, but I listed the full fan in the ingredients because you will still need to buy two cans to make the soup.

  3. So yummy! I added cooked pieces of chicken breast after blending, because I’m coming off a keto diet. This is definitely a keeper!

  4. Delicious! We’ve been trying a lot of soups lately, but this one was the best! We left out the bay leaf (preference) and ended up eating two bowls each and excited for the leftovers, which never happens! Thank you!

    1. I really don’t know about this. I’ve never tried it but I’m thinking the water content might be different so you would have to adjust for that.

  5. I am curious, instead of skimming off the cream from the coconut milk, can I just use a can of coconut cream?

  6. I missed where the coconut milk needed to be refrigerated. I dumped 2 cans in and we devoured the soup! So delicious!