Creamy Sun Dried Tomato Soup is made dairy free with coconut milk and takes only 15 minutes to make.

Other soups we love is this healthy tomato soup and salmon tomato soup.

Sun-dried tomato soup served in bowls and garnished with coconut milk and fresh basil.

Creamy sun dried tomato soup is dairy free, silky smooth and creamy soup without any cream.

It takes literally 15 minutes to make. So, you can have a filling meal without heating up your kitchen. It’s one of the easiest soup recipes!

And it is full of flavour without roasting tomatoes in the oven which I believe you would appreciate in July.

Ingredients for Sun Dried Tomato Soup

sundried tomatoes in a bowl, beefsteak tomatoes, basil, garlic and bowl of coconut milk on white counter
  • Fresh tomatoes
  • Sun-dried tomatoes
  • Coconut milk
  • Garlic
  • Broth or water
  • Fresh basil
  • Salt and pepper

How to Make Sun Dried Tomato Soup

pot of Sun Dried Tomato Soup with ladle beside two bowls of soup

Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.

Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.

Once everything is cooked you help the flavours marry each other with a hand blender.

More Soup Recipes to Try

Sun-dried tomato soup served in bowls and garnished with coconut milk and fresh basil.

Sun Dried Tomato Soup

Creamy Sun Dried Tomato Soup is made dairy free with coconut milk and takes only 15 minutes to make.
5 from 14 votes
Servings 4 serving
Calories 367
Diet Vegan
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes

Ingredients  

Instructions 

  • Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.
  • Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
  • Remove from heat and using an immersion blender puree until smooth. Add ground black pepper to taste and serve hot garnished with basil. Sprouted toast would be nice too.

Video

Notes

  • Store: Refrigerate in an airtight container for up to 5 days.
  • Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Nutrition

Serving: 1.5cup | Calories: 367kcal | Carbohydrates: 22g | Protein: 6g | Fat: 31g | Saturated Fat: 22g | Sodium: 519mg | Fiber: 6g | Sugar: 14g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. Hi! Looking forward to making this! To confirm is it beefsteak AND roma tomatoes? (i.e. 4 beefsteak and 7 roma = 11 tomatoes in total or just 4 beefsteak OR 7 roma?)

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