Creamy Tomato Soup

Homemade Creamy Tomato Soup made dairy free with coconut milk, enriched with sun dried tomatoes, and ready in 20 minutes. Perfect for an easy, cozy fix!

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

There’s nothing better than a warm bowl of creamy tomato soup that’s silky smooth, dairy-free, and creamy without heavy cream! Quick, light comfort that warms you from the inside out.

I first made this recipe back in 2016, and now it’s updated with fresh new photos. I made sure it still tastes as amazing as ever and made no changes to the original recipe.

This one’s top notch and perfect for using up a garden’s bounty mid-winter!!!

Why You’ll Love This Recipe

• Easy comfort: It literally takes 20 minutes, so you can have a filling meal even on the busiest days. Plus, it’s one of the easiest soup recipes!
• Big flavor: It’s packed with flavor without the need to roast tomatoes. The sun-dried tomatoes add a tangy twist that takes the classic to the next level.
• Versatile: You can easily customize it with different toppings, grains, or veggies to make it your own!
• From garden to table: Use up your summer harvest and enjoy a taste of summer in the colder months.

Ingredients for Creamy Tomato Soup

• Fresh tomatoes: From your garden or the grocery store. I used Roma tomatoes, but any fresh tomatoes like beefsteak or tomatoes on the vine will work just as well.
• Sun-dried tomatoes: I recommend using the ones packed in oil as they are already soft. Or you can soak dried ones in hot water first and then drain.
• Coconut milk: I used full fat coconut milk to make soup more creamy and filling but you can also use light coconut milk.
• Garlic: Fresh garlic is a must! It gives a depth of flavor that dried or powdered garlic just can’t match.
• Broth or water: You can use any broth, but to keep it vegan go with vegetable broth. Water will work too, though it will be a bit less flavorful.
• Fresh basil: Gives your soup a fresh, fragrant touch with a hint of sweetness and peppery zing.
• Salt and pepper: The classic duo that brings out all the best flavors.
• Oil: Extra virgin olive oil or avocado oil for sauteing the garlic.

How to Make Creamy Tomato Soup

This creamy tomato soup recipe takes just 20 minutes to make. Slightly longer than canned soup, but so much better!

• Saute the garlic: Preheat a medium pot on low heat and swish the oil around to coat the bottom. Add the garlic and let it cook for about 30 seconds, stirring occasionally.
• Saute the tomatoes: Then, add the tomatoes and cook for 8-10 minutes, increasing the heat to medium and stirring occasionally.
• Combine and simmer: Add the sun dried tomatoes, coconut milk, vegetable broth, salt and pepper. Give it a stir, cover with lid, and let it simmer on low for 5 minutes.
• Blend: Once everything’s cooked, use a blender to puree the soup. If you don’t have an immersion blender you can use a regular blender. Just work in batches, blend on low or pulse, and let the soup cool a bit if possible.

Tips for Best Results

Here are my top 4 tips to make this super easy soup recipe even better!

• Leave some chunks in: Set aside a few tomatoes before blending, then stir them back in if you prefer your soup a bit chunky.
• Use non-reactive pot: Don’t use an aluminum, cast iron, or copper pot as it can react with tomatoes and give the soup a metallic taste. Use a non-reactive pot or Dutch oven like stainless steel, enamel-coated cast iron, ceramic, or glass.
• Don’t burn the garlic: The garlic can turn bitter and give the soup an unpleasant taste.
• Double the recipe: This soup is enough to serve 4 people once. If you would like leftovers for meal prep, double the recipe in a large pot.

Serving Suggestions

Ladle tomato soup into bowls, garnish with fresh basil and drizzle with coconut milk, yogurt thinned with water or heavy cream. Feel free to sprinkle on some Parmesan cheese or red pepper flakes if you’re in the mood!

I’m all about pairing my creamy tomato soup with some good bread, a grilled cheese sandwich, or a quesadilla.

A slice of Greek yogurt bread or cottage cheese bread gives the meal a nice protein boost. Honestly, any crusty bread is perfect for dunking, or you can add some crunchy sourdough croutons on top!

Or how about serving it with a Caesar salad or spinach avocado salad for a lighter combo.

How to Store and Reheat

Store: Pour any cooled leftovers into an airtight container, and refrigerate for up to 5 days.

Freeze: Once your soup is fully cooked and cooled down, transfer it to an airtight container and freeze it for up to 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight.

Reheat: Warm it up on the stove over low heat with the lid on, or you can pop it in the microwave.

FAQs

More Soup Recipes to Try

• Minestrone soup
• Stuffed pepper soup
• Vegetarian pasta fagioli
• Creamy pumpkin soup
• Creamy butternut squash soup
• Borscht