Creamy Dairy-Free Tomato Soup Recipe — Vegan & Comforting

This creamy dairy-free tomato soup is a comforting, flavorful dish made from simple garden ingredients. Fresh tomatoes are roasted to deepen their flavor, then blended with sautéed onion, fragrant basil, and full‑fat canned coconut milk for a rich, velvety texture—without any dairy. Ready in about 45 minutes, it’s perfect topped with fresh basil and served alongside your favorite bread or a dairy-free grilled cheese.

Why this will be your go-to

Extra creamy: You don’t need heavy cream to get a silky tomato soup. Full‑fat canned coconut milk gives a luscious, dairy‑free creaminess without an obvious coconut taste when combined with fresh tomatoes and spices.

Great starter or light meal: Serve this soup as the first course of a dairy‑free meal, or enjoy it with a sandwich or crusty bread. It pairs especially well with dairy‑free grilled cheese or a simple tuna sandwich.

Simple and reliable: Roasting the tomatoes and using a blender gives the best balance of deep, roasted flavor and a smooth finish. The method is straightforward and consistently delicious.

Grab your ingredients and let’s cook

This recipe keeps things economical and approachable—no fancy pantry items required. Key ingredients:

Tomatoes: Whole tomatoes on the vine roasted in the oven deliver the freshest flavor. They roast quickly and develop a natural sweetness and depth you won’t get from canned tomatoes or paste.

Onion: Yellow onion adds a mellow sweetness that complements the tomatoes. Finely dice it so it softens quickly when sautéed.

Fat: Use vegan butter or olive oil to sauté the aromatics and add richness without dairy.

Full‑fat coconut milk: Use canned full‑fat coconut milk for the creamiest result—carton coconut beverages are too thin. The coconut flavor is subtle and balanced by the tomatoes and seasonings.

Let’s whip it up

Preheat the oven to 400°F. Arrange whole tomatoes (no need to remove the vine) on a lined baking sheet and roast for about 30 minutes, until they burst and become fragrant.

While the tomatoes roast, melt the vegan butter or heat olive oil in a skillet over medium heat. Sauté diced onion with crushed garlic for 3–5 minutes, until the onion is soft and translucent. This step builds flavor—roasting the onion with the tomatoes is an option, but sautéing gives a brighter result.

Blend the soup in two batches so your blender can handle it easily: combine half the roasted tomatoes, half the sautéed onion, and a generous handful of fresh basil; blend until mostly smooth (leave a few chunks if you prefer texture). Pour the first batch into a large stockpot, then process the second batch the same way and add it to the pot.

Set the pot over low heat. Season with onion salt, garlic salt, regular salt, black pepper, and a pinch of sugar to balance acidity. Whisk in the full‑fat canned coconut milk and warm the soup gently until heated through—do not boil, as this can separate the coconut milk. Taste and adjust seasonings, then serve topped with extra fresh basil.

Pro tip: If you prefer a thicker soup, whisk in a small slurry of cornstarch and water while simmering, or use a mix of coconut cream and coconut milk for added body.

This post was originally published in September 2016 and updated in May 2022.