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Dairy-free tomato soup can be every bit as creamy and flavorful as its traditional counterpart. This easy, plant-based version taps into the natural sweetness of tomatoes and the velvety smoothness of coconut milk for a comforting bowl of goodness. Best of all, it comes together quickly—perfect for busy weeknights or whenever you crave a warm, nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 3 cups crushed tomatoes (from a can or fresh, if you prefer)
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- Salt and black pepper, to taste
- Optional garnish: fresh basil, chopped
Instructions
Start by warming the olive oil in a medium saucepan over medium heat. Stir in the chopped onion, cooking until it becomes translucent—this usually takes about five minutes. Add in the minced garlic and continue to sauté for another minute, keeping a close eye so the garlic doesn’t burn.
Next, spoon in the tomato paste and sprinkle the dried oregano over the mixture, stirring it all together to release the herbs’ aroma. Carefully pour in the crushed tomatoes and vegetable broth. Bring the soup to a gentle simmer and cover the pot, letting the flavors marry for 10 to 15 minutes.
After simmering, lower the heat and stir in the coconut milk. Taste the soup and adjust the seasonings with salt and black pepper. For the smoothest texture, use an immersion blender right in the saucepan, or transfer the soup to a stand blender (in batches if needed). Blend until silky and creamy.
Serve the soup hot, garnished with a sprinkle of fresh basil if you have some on hand. Enjoy this comforting bowl of warmth with crusty bread or a crisp side salad.
Dairy-free tomato soup doesn’t mean skimping on richness or flavor—this recipe proves that plant-based ingredients can be just as indulgent. It’s perfect if you’re looking for a cozy, wholesome option that fits a vegan or dairy-free lifestyle, or if you simply crave a lighter alternative. If you’re not a fan of coconut milk, swap in almond milk or oat milk for a different creamy twist. Feel free to customize with a pinch of chili flakes for extra heat or a handful of roasted veggies for added depth. Whatever your preference, this recipe is a bright and satisfying way to liven up any meal.
