Dairy-Free (Vegan) Tomato Soup

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Mighty Tip

Tomatoes get their red color from a carotenoid called lycopene. Lycopene is an antioxidant!

Easy swaps to make this soup NOT vegan/dairy-free are below!

CREAMY, delicious tomato soup — it just tastes better when it is homemade!


INGREDIENTS

  • 28 oz can of tomatoes (already peeled/skinless)

  • 14 oz can of light coconut milk

  • 6 oz can of tomato paste

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1/2 oz pack of basil, rinsed

  • 2 tbsp olive oil

  • 1/2 tsp black pepper

NOTE: It is all getting blended, so the chopping, mincing, etc. don’t need to be beautiful here, just knock it out!

IF you decide NOT to blend it up, be sure to cut up the basil!

DIRECTIONS

  1. In a large pot, heat 2 tbsp olive oil. Add the onion and cook until translucent (about 4 minutes).

  2. Add the garlic and cook until fragrant, about 1 more minute.

  3. Pour in the can of tomatoes (not drained), the light coconut milk, pepper, and the tomato paste. Stir until combined.

  4. Bring to a boil & add the basil, then let simmer for about 10-15 minutes.

  5. Cool soup enough to add to a food processor or a blender. An immersion blender is also an easier option here! Blend until smooth.

  6. Transfer back into the pot and reheat, enjoy!

  7. Highly recommend eating with fresh sourdough!

NOTE: To make soup thinner: add more coconut milk or broth of choice (or water if you do not have extra coconut milk or broth).


NOTES ABOUT DAIRY-FREE/VEGAN:

  • If you don’t want dairy-free/vegan: use heavy cream instead of coconut milk.

  • If someone tells you that is doesn’t taste different with coconut milk in place of heavy cream — that is just not true. The flavor is not super coconut-y, but it is definitely different than “regular” tomato soup. Still SUPER delicious!

The Mighty Chickpea