Sun Dried Tomato Soup

5 from 3 reviews

Creamy Sun Dried Tomato Soup – vegan tomato soup recipe with coconut milk. This dairy free healthy cream of tomato soup takes only 15 minutes.

  • Author:
  • Prep Time: 2 minutes
  • Cook Time: 13 minutes
  • Total Time: 15 minutes
  • Yield: 4 serving 1x


  • 4 large beefsteak tomatoes (78 roma), cut in chunks
  • 5 large garlic cloves, roughly chopped
  • 2 tbsp avocado oil or coconut oil
  • 1 cup sun dried tomatoes (I used packed in oil & drained)
  • 14 oz can coconut milk, full fat
  • 1 cup water or broth of choice
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • Basil, for garnish


  1. 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.
  2. Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
  3. 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.

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.

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