This is my new favorite tomato soup recipe, hands down.
Few things say “comfort food” more clearly than a bowl of tomato soup. It’s the simplest of foods, but it’s absolutely one of the most satisfying.
Especially when it is snowing outside.
We just got hit with another snowstorm here in Colorado, and it is chilly. I am sitting here wearing fuzzy socks and flannel, sipping hot chocolate as I try to warm up after shoveling the sidewalk.
As much as I felt like I was ready for summer to be over, I was kind of hoping to enjoy more of those crisp fall days… Instead, the snowy season set in quickly and it’s here to stay. At least that means that soup season is in full swing now, am I right?
This is all making me think back to the first time I made this recipe, and those memories are making me want to make it again.
Try it once, and you’re going to feel the same way about this simple dish.
A soup like this, seasoned with basil and made creamy with coconut milk, is one of those quick dinner solutions that I adore. The fact that it is completely dairy-free is just a fantastic bonus.
Making tomato soup from scratch is super easy. All you need are a few simple ingredients, and it can be prepared in only 20 minutes, making this the ideal weeknight meal.
I like to make sure that I use a canned tomato puree that is really high quality, whenever I can. Personally, I think San Marzano tomatoes yield the best results in terms of flavor. However, you can use whatever type of tomato puree you prefer.
The results are genuinely delicious, made with simple and straightforward ingredients. You really just need a blender and a large pot to bring it all together, so there isn’t a ton of cleanup involved either.
I only wish I had made a grilled cheese sandwich to go with my last bowlful… But I’m trying to cut back on the dairy and extra carbs after an epic trip to Europe that I took recently, particularly in the cheese department.
I’m pretty sure I devoured all of the dairy and carbs that it was physically possible to consume on this trip, and it was fantastic. However, there’s a reality check that happens when you get back and your pants feel just a little bit too tight…
Instead, I topped each bowlful of homemade comfort with a few toasted cubes of bread, a little shredded vegan cheese, and a sprinkling of fresh basil. You get the added bonus of those grilled cheese elements without the dairy, and with a little cut in the carbs and calories.
If you want, you can even add a little extra swirl of coconut milk on top. It offers a touch of added creaminess, which is ideal when you are preparing this for anyone who consumes a dairy-free diet, but who at least once loved their dairy. A dollop of vegan sour cream would also make a nice addition.
I love to make a big batch of this soup on a lazy Sunday afternoon as part of my meal prep for the week ahead, especially when I know a snowstorm is in store. It doesn’t take long to prepare, and better yet, it’s so easy to reheat on the stove or even in the microwave. Paired with a light salad, this makes a wonderful lunch or light dinner.Print
Who says you can’t have comfort in a flash? Our creamy 20-minute tomato basil soup brings all the classic flavor you crave without any dairy.
- 2 28-ounce cans tomato puree, no salt added
- 1 Tablespoon tomato paste
- 1 14-ounce can full fat coconut milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon freshly chopped basil (or 1/4 teaspoon dried basil)
- 1/2 teaspoon salt, plus more to taste
- Add all ingredients to a high-speed blender. Cover and pulse for about 30 seconds, until well blended.
- Pour contents into a large pot and cook on the stove over medium-high heat until boiling, stirring frequently to prevent burning. Reduce heat to low and continue cooking for 5 minutes, stirring frequently.
- Taste and season with additional salt as desired. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: dairy-free, tomato soup, tomato, basil, coconut milk
Cooking By the Numbers…
Step 1 – Chop Basil and Measure Remaining Ingredients
Chop enough basil leaves until you have 1/2 teaspoon total. If you plan to use some for garnish as well, chop a little more.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Blend
Add all of the ingredients to a high-speed blender. Cover and pulse until well blended, for about 30 seconds. You could also do this in your food processor in batches, or use an immersion blender right in your soup pot.
Pour the contents into a large pot.
Step 3 – Cook
Place the pot over medium-high heat and bring to a boil, stirring frequently to avoid scorching the bottom.
Reduce heat to low. Cook for another 5 minutes, stirring frequently.
Taste and season with additional salt, if desired. Serve as is, or with your choice of garnishes.
I love to top this soup with fresh chopped basil, shredded vegan cheese, cubes of toasted bread, and a dollop of extra coconut milk or vegan sour cream.
Can I Freeze Homemade Tomato Soup?
The good news is, this recipe freezes very well. All you have to do is cool the soup down to room temperature before storing it in airtight containers or resealable freezer bags. It can be stored in the freezer for up to six months.
To thaw, leave it in the refrigerator overnight. This is the preferred method, but you can also slowly defrost it in the microwave on low or the defrost setting, stirring every one to two minutes. Reheat the rest of the way in the microwave, or on the stove.
If the coconut milk separates after reheating, add the soup to a pot and stir constantly with a whisk over medium-low heat until it comes back together, or blend with your immersion blender.
Are you in the mood for even more homemade soup? I know I am! Try these recipes from Foodal:
Do you love homemade soup? Tell us what your favorite kind is in the comments below. After you try the recipe, be sure to rate it to let other readers know how much you enjoyed it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 22, 2015. Last updated on December 23, 2019. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.