Roasted Tomato Basil Soup (Dairy Free)

by Katelyn | With Sweet Honey
tomato basil soup with a spoon and grilled cheese

This creamy roasted tomato basil soup is packed with delicious roma tomatoes and fresh basil. It is Dairy Free, Whole30, Paleo, Vegan and SCD friendly too!

Bring on tomato soup season! Everytime I think of tomato soup, I feel cozy inside. I love making this roasted tomato soup in the fall and winter when the seasons are changing here in Minnesota. There’s something so comforting about a warm bowl of soup on a cool day. Don’t you think?!

tomato basil soup with a spoon and grilled cheese

I used to think making homemade tomato soup would be difficult and usually opted to buy the store bought kind. That is until I started eating dairy free. It was hard to find tomato soup options that didn’t have some sort of heavy cream or milk added to it so I decided to make my own version of the classic soup. This tomato soup is made with delicious roasted roma tomatoes that are combined with ingredients like fresh basil, thyme and oregano. It’s creamy too! Thanks to the coconut milk, this roasted tomato soup has the creamy texture that we all love without the added dairy.

tomato basil soup with a spoon and grilled cheese

Ingredients in Dairy Free Roasted Tomato Basil Soup

  • roma tomatoes
  • garlic
  • olive oil
  • yellow onion
  • fresh basil
  • dried thyme
  • dried oregano
  • salt & pepper
  • vegetable stock or chicken stock
  • full fat coconut milk
tomato halves on a baking sheet with parchment paper and garlic cloves
tomato halves on a baking sheet with parchment paper and garlic cloves
roasted tomato halves on a baking sheet
roasted tomatoes in a red dutch oven

How to make Dairy Free Roasted Tomato Basil Soup

  1. To make the roasted tomatoes: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the roma tomatoes cut side up on the baking sheet. Add the peeled garlic cloves and drizzle with olive oil. Roast for 40 minutes, until the tomatoes are soft.
  2. Meanwhile, heat 1 tbsp of olive oil in a stockpot or dutch oven over medium heat. Add the onion and sauté for about 3-5 minutes. 
  3. Stir and add the basil, thyme, oregano, salt, pepper, vegetable stock, and coconut milk. Lower the heat and simmer for about 10 minutes.
  4. Remove from heat and add the roasted tomatoes and garlic. Let the stockpot or dutch oven cool before using an immersion blender to purée the soup. Alternatively, carefully purée it in a blender on high. If needed, return the soup to the pot and reheat or serve immediately.
tomato soup in a red dutch oven

Should you remove the skin on the tomatoes?

You do not need to remove the skin on the tomatoes before or after you roast them. It’s all about preference here so you can if you want but it isn’t needed.

How to make chunky tomato soup?

I like my tomato soup to be smooth but if you prefer chunks, leave out a few roasted tomatoes and cut them into bite-sized chunks. After you blend the rest of the soup, stir in the bite-sized tomato chunks. If you prefer a smooth creamy soup just follow the recipe directions.

How to store homemade roasted tomato soup?

This soup stores very well in the refrigerator and usually tastes best as leftovers in my opinion. Keep in an airtight container for up to 5 days in the fridge. Reheat using the stovetop or microwave.

More soup recipes:

If you’ve tried this recipe or others, let us know in the comments below! We always love hearing from you. Also feel free to follow along on Instagram where we share more recipes and food photography!

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tomato basil soup with a spoon and grilled cheese
tomato basil soup with a spoon and grilled cheese

Dairy Free Roasted Tomato Basil Soup

This creamy roasted tomato soup is packed with delicious Roma Tomatoes and fresh basil. It is dairy free and simple to make!
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: creamy tomato soup, dairy free recipes, dairy free soup, roasted tomato soup, tomato basil soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
211 Katelyn | With Sweet Honey

Equipment

  • Immersion Blender

Ingredients

Roasted tomatoes:

  • 3 lbs Roma tomatoes, cut in half
  • 6 garlic cloves, peeled
  • 3 tbsp olive oil

Soup base:

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3/4 cup fresh basil, chopped
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt & pepper, to taste
  • 2 cups vegetable stock or chicken stock
  • 1/3 cup full fat coconut milk

Instructions

  • To make the roasted tomatoes: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the roma tomatoes cut side up on the baking sheet. Add the peeled garlic cloves and drizzle with olive oil. Roast for 40 minutes, until the tomatoes are soft.
  • Meanwhile, heat 1 tbsp of olive oil in a stockpot or dutch oven over medium heat. Add the onion and sauté for about 3-5 minutes.
  • Stir and add the basil, thyme, oregano, salt, pepper, vegetable stock, and coconut milk. Lower the heat and simmer for about 10 minutes.
  • Remove from heat and add the roasted tomatoes and garlic. Let the stockpot or dutch oven cool before using an immersion blender to purée the soup. Alternatively, carefully purée it in a blender on high. If needed, return the soup to the pot and reheat or serve immediately.
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Nutrition

Serving: 4servings | Calories: 211kcal | Carbohydrates: 17.9g | Protein: 3.8g | Fat: 15.7g | Saturated Fat: 3g | Sodium: 61mg | Fiber: 5g | Sugar: 10.4g | Calcium: 64mg | Iron: 2mg

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