Dairy-Free Tomato Soup
This simple dairy-free tomato soup recipe is made with canned tomatoes and can be made in 30 minutes or less for a filling dish everyone can enjoy. Gluten-free, dairy-free, vegan, and bursting with flavor, this homemade tomato soup pairs perfectly with a fresh salad or warm slice of garlic bread.
I cannot think of a dish more comforting than a warm bowl of tomato soup. It’s the kind of meal I lean into when I am starting to feel under the weather, homesick, or just in need of a hug in a bowl.
I love making this dairy-free tomato soup because it whips up quickly, my kids enjoy eating it, and I know I can always stash the leftovers in the freezer for another day.
Why We Love this Dairy-Free Tomato Soup
Honestly there is no such thing as too much tomato soup in my opinion. This vegan and gluten-free tomato soup is made on repeat for a number of reasons in our home including:
- Pantry Staple Recipe. This recipe uses ingredients I typically have on hand at any given moment in my pantry.
- Vegan and Gluten-Free. This healthy tomato soup fits just about every diet.
- Quick to whip up. Ready in 30 minutes, it’s the perfect dish to make when you are short on time.
Vegan Changes to Tomato Soup
When it comes to making a thick and hearty bowl of tomato soup, there are two ingredients I have used to ensure the final product remains both vegan and gluten-free.
- Olive Oil. In place of a vegan butter or traditional butter olive oil works to cook the onion, add some flavor, and ensure the dish is still gluten-free.
- No heavy creams. Omitting heavy cream keeps this simple soup vegan. If you are still craving a creamy finish you can drizzle in some heavy plant cream or full fat coconut milk.
How to Make Dairy-Free Tomato Soup
Ingredients You’ll Need
- Olive oil– Used to soften and cook the onion.
- Onion– Adds an aromatic base to the tomato soup.
- Spices– Allspice and salt season this simple tomato soup recipe.
- Garlic– Fresh minced garlic works best.
- Crushed Tomatoes– I like to use fire roasted crushed tomatoes for a little extra flavor.
- Vegetable Broth– A low sodium vegetable broth provides a cooking liquid for the tomatoes.
- Brown Sugar– Used to balance out the salty savory flavors in the tomato soup.
Step-by-Step Directions for Dairy-Free Tomato Soup
- Heat oil: In a large pot heat olive oil over medium low heat.
- Cook onion: Add diced onion and cook 5-10 minutes to soften completely.
- Flavor: Next add allspice and garlic, stir until fragrant.
- Add liquids: Pour in crushed tomatoes, vegetable broth, and sugar. Stir together.
- Season with salt then bring to a boil.
- Simmer: Once boiling, reduce the heat to low and simmer for 10 minutes.
- Blend: Using an immersion blender, blend the tomato soup until thick and creamy.
- Serve or store for later.
Helpful Kitchen Tools
When it comes to making this vegan and gluten-free tomato soup, here are some helpful kitchen tools you might need along the way.
- Large pot– Used for cooking the tomato soup.
- Immersion blender– If you prefer a smooth finish, this is great for blending together the onion and crushed tomatoes.
- Ladle– Used to scoop and serve this gluten-free vegan soup.
What do you serve with vegan tomato soup?
Iconically, tomato soup is served with grilled cheese sandwiches. While this site might be lacking an epically vegan grilled cheese sandwich, we do have a few ideas for sides you might serve up with this soup.
- Vegan garlic bread
- Air fryer quesadillas
- Vegan air fryer pita chips
- Avocado toast with roasted tomatoes and feta
- Vegan dinner rolls
How do you garnish dairy-free tomato soup?
There are a number of different ways to top off a bowl of vegan tomato soup with canned tomatoes. Some of my favorite toppings include:
- Green onion
- A drizzle of full fat coconut milk
- Fresh chopped basil
- Homemade croutons
Storing, Freezing, and Reheating Vegan Tomato Soup
This simple pantry-staple tomato soup makes a delicious make ahead meal. Here are some tips for freezing and storing this tomato soup recipe.
- Storing– Place leftover tomato soup in an air-tight glass container and refrigerate up to 5 days after making.
- Freezing– Using a freezer safe container (like these soup cubes) place the leftover soup in a container and store up to 3 months in the freezer.
- Reheating– Place frozen tomato soup in a pot and slowly heat until melted and cooked through. Alternatively you can move the frozen tomato soup into the refrigerator and let it thaw overnight in the fridge then reheat in a pot on the stove or a microwave safe bowl.
Dairy-Free Soup Recipes to Make Next
Craving more delicious and dairy-free soups? Here are some of my favorite soups to make when the weather cools off:
If you tried this vegan and gluten-free tomato soup recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy-Free Tomato Soup
This simple recipe for dairy-free tomato soup comes together with canned tomatoes for a delicious vegan and gluten-free soup everyone can enjoy.
Ingredients
- ¼ cup Olive Oil
- ½ cup Onion diced
- 1 pinch Allspice
- ¾ teaspoon Salt Kosher
- 2 cloves Garlic minced
- 56 ounces Crushed Tomatoes (two 28 ounce cans)
- 2 cups Vegetable Broth low sodium
- ½ Tablespoon Brown Sugar
Instructions
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In a large pot heat ¼ cup olive oil over medium low heat.
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Add ½ cup diced onion and cook 5-10 minutes to soften completely.
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Next add a pinch of allspice and 2 minced cloves garlic, stir until fragrant.
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Pour in 56 ounces crushed tomatoes, 2 cups vegetable broth, and ½ Tablespoon brown sugar. Stir together.
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Season with ¾ teaspoon Kosher salt then bring to a boil.
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Once boiling, reduce the heat to low and simmer for 10 minutes.
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Using an immersion blender, blend the tomato soup until thick and creamy.
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Serve or store for later.
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