Dairy Free Creamy Tomato Soup
Rich, velvety, and deeply satisfying, this tomato soup gets its luxurious creaminess from a full can of full-fat coconut milk — no butter, no heavy cream, no compromise. The coconut milk blends seamlessly into the blended tomatoes, adding body and a subtle sweetness that makes the whole bowl feel indulgent without a trace of dairy. Smoked paprika and tomato paste are cooked down until they darken and cling to the pot, building a depth of flavor that tastes like the soup has been simmering all day. Two big cans of whole peeled tomatoes do the heavy lifting here, so the tomato flavor is bold, bright, and completely real. A pinch of sugar balances the acidity, and a handful of torn fresh basil on top ties everything together beautifully. This recipe makes four generous servings, so it's perfect for a weeknight dinner with crusty bread or meal-prepped for easy lunches throughout the week.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 2 cans (28 oz each) whole peeled tomatoes
- 1 ½ cups vegetable broth
- 1 tsp sugar
- 1 can (13.5 oz) full-fat coconut milk
- salt and pepper, to taste
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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