There’s nothing better than a comforting bowl of dairy-free creamy roasted tomato soup, especially when it’s made with fresh tomatoes. This dairy-free version is unbelievably velvety and packed with flavor from slow-roasting the tomatoes and garlic to bring out their natural sweetness. Forget the canned stuff; this easy, from-scratch recipe is a game-changer and happens to be naturally vegan, gluten-free, and allergy-friendly, too!
Why You’ll Love This Dairy-Free Tomato Soup
- Intensely Flavorful: Roasting the tomatoes and garlic concentrates their flavors for a deep, naturally sweet and savory taste you can’t get from just simmering.
- Perfectly Creamy: A modest amount of coconut milk creates a rich, silky texture that’s completely dairy-free.
- Simple, Fresh Ingredients: This recipe celebrates fresh produce, using herbs and garden vegetables. It’s delicious peak season, but we love it well into fall.
- Perfect for All Diets: Naturally vegan, gluten-free, soy-free, and even paleo-friendly.
Key Ingredients & Options
- Tomatoes: Roma tomatoes are wonderful in this soup, but ripeness and flavor matters more than the type. Use tomatoes that taste peak season. For smaller cherry or grape tomatoes, reduce the roasting time to 20 to 25 minutes. The key is to roast until the tomatoes are soft and blistered.
- Aromatic Vegetables: Onion, garlic, and yes, carrots, add body to the overall flavor of this dairy-free creamy roasted tomato soup. The carrots lend a natural sweetness, and a touch of richness when pureed.
- Full-Fat Coconut Milk: This is the secret to the soup’s creaminess. Use canned coconut milk, not the beverage in a carton.
- Fresh Herbs: The herbs are truly optional, but they do add incredible aromatic depth. If you are sensitive to herbs or prefer a more tomato-forward flavor, feel free to start with just 1/2 tablespoon of each herb or substitute 1 to 3 teaspoons of Italian seasoning or dried herbs.
- Coriander: The original recipe from Shine Cafe called for 1 tablespoon of ground coriander, which was far too much for us. We reduced the amount so it influences rather than dominating the taste.
- Vegetable Stock: Using a high-quality, low-sodium vegetable stock gives you complete control over the saltiness of the final soup. But don’t be tempted to under-salt in the end. Salt enhances all of the flavors.
Recipe FAQs
Can I Use Canned Tomatoes?
Yes, in a pinch. Use 1 (28-ounce) can of high-quality whole peeled tomatoes (like San Marzano). Drain them, toss with oil and garlic, and roast for about 20 to 25 minutes to deepen their flavor before proceeding.
Why Is My Tomato Soup Bitter or Acidic?
This can happen if the tomatoes aren’t fully ripe. Roasting helps a lot, but if it’s still acidic, you can add a pinch of sugar or 1/8 to 1/4 teaspoon of baking soda to balance the flavors.
Do You Have a Coconut-Free Option?
Yes, you can use 1 cup of my heavy cashew cream recipe in place of the coconut milk.
What Can I Serve With This Soup?
It’s a classic pairing with a dairy-free grilled cheese sandwich! It’s also delicious with crusty bread for dipping, dairy-free garlic croutons, or a simple side salad.
Does this Roasted Tomato Soup Freeze Well?
This soup freezes beautifully! Pour into freezer-safe containers or bags, leaving an inch of space at the top. It will keep for up to 3 months. Thaw overnight in the fridge.
Special Diet Notes: Creamy Roasted Tomato Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.
Dairy-Free Roasted Tomato Soup
Ingredients
Method
- Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Slice the tomatoes in half lengthwise, and deseed them.
- Put the tomatoes and garlic cloves (unpeeled) on the baking sheet. Drizzle with 1 tablespoon oil, and toss to coat. Turn the tomatoes cut side up, and spread them in a single layer.
- Roast for about 40 minutes, or until the tomato skins soften and break. Let cool.
- Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the onion and sauté until transparent, about 3 to 5 minutes.
- Add the carrots and stock, and cook until the carrots are soft, about 15 minutes.
- Add the roasted tomatoes, thyme, marjoram, basil, and coriander. Squeeze the roasted garlic from the cloves into the pot. Simmer for 10 minutes.
- Remove from the pot from the heat. Puree the mixture in a food processor or blender, and blend until smooth. Be careful of possible expansion of the hot liquid.
- Add the coconut milk and pulse or blend briefly to incorporate. Season with the salt and pepper.
- Serve immediately and garnish with more fresh herbs, if desired.
- Let any leftover soup cool completely, and store it in an airtight container in the refrigerator for up to 4 days. Gently warm it in a saucepan over medium-low heat to serve.
Nutrition
Tried this recipe?
Let us know how it was!Enjoy it with Our Dairy-Free Grilled Cheese Sandwich Recipe!
