This Creamy Dairy Free Tomato Soup is the perfect comfort food! It's made with simple pantry staples, full of flavor, and will be on your table in under an hour!
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Why you'll love this recipe
This Creamy Tomato Soup is one of my personal favorite recipes! It's warm, cozy, and perfect for a cold day.
You'll love that this recipe has only a few simple steps from start to finish. It's made with canned tomatoes, carrots, chicken broth, onions, spices, and coconut cream. Coconut cream is one of my favorite dairy free heavy cream alternatives!
This healthy homemade tomato soup recipe is sure to be a family favorite!
🍴Ingredient Notes
- Peeled Tomatoes - Any canned peeled tomatoes will work with this recipe.
- Full Fat Coconut Milk - Sub with any dairy-free milk.
- Chopped Carrots - Roughly chop the carrots, and don't worry about peeling them! Everything will get pureed at the end.
- Chicken Broth - I used Chicken Bone Broth, but any chicken broth or vegetable broth will work. You can also use filtered water!
- Sweet Onion - Make sure you sauté the onions before adding in the rest of the ingredients! This will bring another layer of flavor to the soup.
- Garlic - If you don't have fresh garlic, sub with ½ teaspoon garlic powder. (Fresh is best in my opinion!)
- Dried Thyme - You can also use 1 tablespoon of fresh thyme!
- Red Pepper Flakes - For an extra kick of spice, I love using red pepper flakes in this recipe! Feel free to add more if you'd like.
🍴Step by Step Instructions
Preparing the Soup
Start by adding chopped onions into a large pot. Sauté with a small amount of olive oil on medium heat. (Coconut oil or avocado oil work too!) When they start to become translucent, add in the garlic. Stir around for another minute.
Then, pour in the coconut milk, peeled tomatoes, carrots, chicken broth, salt, thyme, and red pepper flakes. Stir well and cover. Let the soup simmer for 30 minutes.
Final Steps
After 30 minutes, check to make sure the carrots are fork tender. If they're ready, use an immersion blender to create a creamy consistency. You can also use a high-speed blender - be careful with transferring it!! Once it's smooth and creamy, serve hot!
Expert Tips
- Use an immersion blender to create a creamy consistency. It's one of my favorite kitchen tools because you don't have to transfer soup or sauce into a blender!
- Top with fresh herbs, croutons, or a side of gluten-free bread!
- It's important to sauté the onions and garlic before adding in the rest of the ingredients. They will burn easily so stir continuously and keep the temperature lower.
- Don't bother peeling the carrots! I just give them a good rinse, chop, and throw them into the pot.
How to store leftovers
Freezer
You can freeze leftover soup in a freezer-safe airtight container. Make sure it’s cooled to room temperature before placing it in the freezer.
Refrigerator
You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe.
Reheating
To reheat soup, transfer it into a small saucepan on medium heat until it’s to your desired temperature. (You can also use a microwave!)
More healthy soup recipes!
After you make this Creamy Dairy Free Tomato Soup, make sure to leave a comment & rate the recipe!
Recipe
Creamy Dairy Free Tomato Soup
Equipment
- 1 Large Pot
- 1 Immersion Blender
Ingredients
- 28 Ounces Whole Peeled Tomatoes
- 13.5 Ounces Full Fat Coconut Milk Sub with any dairy-free milk.
- 2 Cups Chopped Carrots
- 2 Cups Chicken Broth You can also use filtered water!
- 1 Sweet Onion, Chopped
- 2-3 Cloves of Garlic, Minced
- 1+½ Teaspoons Salt
- ½ Teaspoon Dried Thyme You can also use 1 tablespoon of fresh thyme!
- ½ Teaspoon Red Pepper Flakes
Instructions
- Start by adding chopped onions into a large pot. Sauté with a small amount of olive oil on medium heat. (Coconut oil or avocado oil work too!)
- When they start to become translucent, add in the garlic. Stir around for another minute.
- Pour in the coconut milk, peeled tomatoes, carrots, chicken broth, salt, thyme, and red pepper flakes. Stir well and cover. Let the soup simmer for 30 minutes.
- After 30 minutes, check to make sure the carrots are fork tender. If they're ready, use an immersion blender to create a creamy consistency. You can also use a high-speed blender - be careful with transferring it!!
- Once it's smooth and creamy, serve hot!
Notes
Expert Tips:
- Use an immersion blender to create a creamy consistency. It's one of my favorite kitchen tools because you don't have to transfer soup or sauce into a blender!
- Top with fresh herbs, croutons, or a side of gluten-free bread!
- It's important to sauté the onions and garlic before adding in the rest of the ingredients. They will burn easily so stir continuously and keep the temperature lower.
- Don't bother peeling the carrots! I just give them a good rinse, chop, and throw them into the pot.
How to store leftovers:
You can freeze leftover soup in a freezer-safe airtight glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small saucepan on medium heat until it’s to your desired temperature. (You can also use a microwave!) ** See full post for more information and step by step instructions!Nutrition
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Madison
My family loved this recipe! Adding to our monthly dinner rotation for sure. Thank you!
Mariah Mandile
Oh awesome! So happy to hear that. (: