This gluten free and dairy free tomato soup is wonderfully creamy with the perfect balance of rich and tangy flavors. It's made with canned tomatoes and coconut milk, so not only is easy to make, it's healthy too.
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Winter calls out for cozy comfort foods like vegetable barley soup or a vegan twist on a classic, chicken noodle soup, and this luscious tomato soup.
You'll never need to buy those thin, canned tomato soups again. Why would you when you can make a creamy pot of healthy gluten free AND dairy free tomato soup at home in under 30 minutes?
I have this recipe on repeat at our house. It's super easy to make in large batches, and freezes well, so it's a great meal prep option.
Because this is a template recipe, you can add whatever spices you like to your tomato soup. Like it spicy? Add a teaspoon of chili pepper flakes, or stir in your favorite chili paste. The options are endless.
TOP TIP: if you like creamy, comforting soups, you might also enjoy my vegan stew with dumplings.
Ingredients
- Onion, Carrots And Celery In Olive Oil: This combination of veggies, when sautéed in olive oil, is known as a mirepoix. A mirepoix is a classic French culinary preparation that consists of diced carrots, onions, and celery. It's often used as a base for soups, stews, and sauces. The reason for starting soups with a mirepoix is because the combination of these vegetables provides a flavor foundation and enhances the overall taste of the soup. The vegetables are slowly sautéed to release their natural sugars and bring out their sweetness, which balances the flavors of the soup and provides a depth of flavor. By using a mirepoix, the soup has a well-rounded, savory taste that is essential to any great soup.
- Canned Tomatoes: I've used canned tomatoes because almost everyone has them in their pantry, and I wanted this recipe to be as easy and accessible as possible. If you use a quality brand of canned tomatoes like San Marzano tomatoes, the flavor will be amazing.
- Vegetable Broth: Vegetable broth adds a nice depth of flavor to this and dairy free tomato soup. Make sure that your veggie broth is gluten free, most are. You can used canned broth or a bouillon cube.
- Coconut Milk: Coconut milk is what makes this tomato soup creamy while keep it dairy free. Trust me, it doesn't taste like coconuts! Coconut milk is the perfect base for soups and pasta sauces.
- Basil, Garlic, Salt And Pepper: These are key flavoring components of any great tomato soup.
Reasons You'll Love This Recipe
✅This tomato soup has a wonderful creamy texture, and it's gluten and dairy free.
✅You can used canned tomatoes for this recipe. Almost everyone has a tin of tomatoes in their pantry, so there's no excuse to not make homemade tomato soup.
✅Kids love this recipe!
✅There's so many twists you can make on this recipe. Add your own spices to customize it to suit your preference.
How To Make Gluten Free, Dairy Free Tomato Soup
- Heat 2 tablespoons of olive oil in a Dutch oven over medium low heat. Add your onions, celery and carrots and saute for 5-6 minutes, or until everything begins to soften and the onions are translucent.
- Add your minced garlic and continue to saute for an additional minute.
- Add your tomatoes, vegetable broth and basil to the pan. Bring the soup to a rapid boil, reduce the heat and cover the pan. Simmer for 20 minutes.
- Take the lid off the pan and slowly add the coconut milk. Using an immersion blender, blend until the soup is pureed and creamy. If you don't have an immersion blender, transfer the soup to a blender, and blend until the soup is creamy. You may need to do this in batches.
- Return the soup to the pan, and heat through for 5 minutes over medium low heat.
Storage Instructions
- Storing Dairy Free Tomato Soup In The Fridge:
- You can store this tomato soup in the fridge for 4-5 days in an airtight container.
- Freezing Tomato Soup:
- You can freeze this gluten and dairy free tomato soup. However, it's important to note that cream-based soups can sometimes separate or become grainy when they're frozen and then thawed. To prevent this from happening, it's best to freeze the soup without the coconut cream, then add the coconut cream when you reheat the soup. When ready to eat, defrost the soup in the refrigerator and then heat it on the stove or in the microwave, adding the cream after it has been heated.
What To Serve With Gluten And Dairy Free Tomato Soup
🧡This gluten and dairy free cornbread would complement tomato soup perfectly.
🧡Serve with a simple cucumber and tomato salad.
🧡Top with your favorite gluten free croutons.
🧡This colorful veggie sandwich would be the perfect addition to a lunch with tomato soup.
These lentil chip are vegan and gluten free and would be perfect for dunking in dairy free tomato soup.
Frequently Asked Questions
Campbell's Classic Tomato Soup is not gluten-free or dairy-free. The ingredients list includes wheat flour and milk, which contain gluten and dairy, respectively. Some variations of Campbell's tomato soup may be labeled as gluten-free, but it's best to check the label or the company's website for specific product information and to ensure that the product meets your dietary needs.
You can freeze gluten and dairy free tomato soup. However, it's important to note that cream-based soups can sometimes separate or become grainy when they're frozen and then thawed. To prevent this from happening, it's best to freeze the soup without the cream, then add the cream when you reheat the soup. When ready to eat, defrost the soup in the refrigerator and then heat it on the stove or in the microwave, adding the cream after it has been heated.
After allowing the soup to cool fully, transfer it to an airtight container. It should stay fresh in the fridge for up to 5 days. When reheating, heat the soup on the stove or in the microwave until it's hot and steaming.
Craving More Easy Vegan Soup Recipes?
Celery Soup - Vegan and Gluten Free
Fasolada - Easy Greek Bean Soup
Lithuanian Pink Soup With Rye Croutons
📖 Recipe
Gluten Free and Dairy Free Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 stalk of celery chopped
- 2 garlic cloves minced
- 1 15 ounce can of chopped tomatoes
- 2 cups vegetable broth of one 14.5 ounce can
- handful fresh basil
- 1 13.5 ounce can of coconut milk
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over medium low heat. Add the onions, celery and carrots and saute for 5-6 minutes, or until everything begins to soften and the onions are translucent.
- Add the minced garlic and continue to saute for an additional minute.
- Add the tomatoes, vegetable broth and basil to the pan, bring to a rapid boil, reduce the heat and cover the pan. Simmer for 20 minutes.
- Take the lid off the pan and slowly add the coconut milk. Using an immersion blender, blend until the soup is pureed and creamy. If you don't have an immersion blender, transfer the soup to a blender, and blend until the soup is creamy. You may need to do this in batches.
- Return the soup to the pan, and heat through for 5 minutes over medium low heat.
- Season to taste with salt and pepper.
Notes
- Storing Dairy Free Tomato Soup In The Fridge:
- You can store this tomato soup in the fridge for 4-5 days in an airtight container.
- Freezing Tomato Soup:
- You can freeze this gluten and dairy free tomato soup. However, it's important to note that cream-based soups can sometimes separate or become grainy when they're frozen and then thawed. To prevent this from happening, it's best to freeze the soup without the coconut cream, then add the coconut cream when you reheat the soup. When ready to eat, defrost the soup in the refrigerator and then heat it on the stove or in the microwave, adding the cream after it has been heated.
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