This creamy roasted tomato basil soup is packed with delicious flavor and made with Roma tomatoes and fresh basil. Best of all, it is also Dairy Free, Whole30, Paleo, Vegan and SCD friendly!
Bring on tomato soup season! Every time I think of tomato soup, I feel cozy inside, like being wrapped up in a warm blanket. Here in Minnesota, there are a lot of days out of the year that warrant a cozy soup so this one is a top recipe of mine.
Homemade Tomato Basil Soup
I used to think making homemade tomato soup would be difficult and usually opted to buy the store bought kind. That is, though, 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.
Why You’ll Love This Recipe:
- Flavor: This tomato soup is made with fresh basil, which gives it that delicious classic tomato basil flavor everyone loves.
- Simple Steps: I think the hardest part of this recipe is roasting the tomatoes and garlic, which is pretty simple. Follow the steps below but it’s really just putting the tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for 40 minutes in the oven.
- Ingredients: There’s just 10 ingredients in this recipe, including the seasoning! These simple ingredients also make this recipe dairy free, vegan, paleo, whole30 and SCD diet friendly.
Ingredients in Dairy Free Roasted Tomato Basil Soup
Roma Tomatoes: Make sure to use fresh tomatoes since you will be roasting them. I prefer using Roma tomatoes but you could try other varieties of tomatoes for different flavor profiles.
Garlic: Don’t forget to roast the garlic with the tomatoes on the sheet pan. It provides an irresistible sweet garlic flavor that is essential in this tomato soup.
Olive Oil: Olive oil is used in roasting the tomatoes and in sautéing the onions.
Yellow Onion: We use one onion in this recipe and sauté it so it adds a delicious sweet flavor.
Fresh Basil: Tomatoes and basil go hand-in-hand. Fresh basil is another essential ingredient to this recipe that pairs so well with the roasted tomatoes.
Seasoning: This recipe has a blend of dried thyme, oregano, salt and pepper.
Vegetable Stock or Chicken Stock: Depending on if you want to keep this soup vegan friendly, you have the option to use vegetable or chicken stock. You could also substitute water instead. Feel free to adjust the amount if you want a thicker or thinner soup.
Coconut Milk: The coconut milk gives the creamy texture and makes this soup extra indulgent without the added dairy. If you don’t need dairy free, you could substitute with whole milk or heavy cream.
How To Make Tomato Soup
Step 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.
Step 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.
Step 3: Stir and add the basil, thyme, oregano, salt, pepper, vegetable stock, and coconut milk. Lower the heat and simmer for about 10 minutes.
Step 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.
Watch How To Make It!
Frequently Asked Questions:
Can I use dried basil?
I know fresh basil can be harder to find in the stores in the wintertime so you may want to substitute it for dried basil. I recommend using fresh basil for best results but according to this Martha Stewart article, the ratio is one tablespoon fresh herbs to one teaspoon dried herbs. So you should be able to substitute the ¾ cup fresh basil for 4 tablespoons of dried basil.
If fresh basil is hard to come by in your area, another option would be growing your own basil plant. I just recently started growing herbs indoors and it has been awesome to be able to pick my own herbs right from the plant. It’s not only a money saver but also a great way to add herbs to dishes you might not otherwise have added.
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. I like to keep it simple so I just wash and cut the Roma tomatoes in half before adding them to the baking sheet to 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.
To blend the soup, we use an immersion blender. Be careful doing this step since the soup will splash a little bit. That’s why I recommend letting the soup cool a bit before blending it.
Alternatively, if you don’t have an immersion blender, you can puree the tomato soup using a blender. You may have to work in batches depending on your blender size but you should get the same creamy result as if you used an immersion blender.
How to store homemade 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.
You can freeze completely cooled homemade tomato soup for about 3 months. I usually use freezer bags to section out portions. I lay them flat so they can be stacked to save space in the freezer. Just make sure to label and date your freezer bag so you can keep track of them.
More Soup Recipes:
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Dairy Free Roasted Tomato Basil Soup
- 3 lbs Roma tomatoes, cut in half
- 6 garlic cloves, peeled
- 3 tbsp olive oil
- 1 tbsp olive oil
- 1 yellow onion, chopped
- ¾ cup fresh basil, chopped
- 1 tsp dried thyme
- ½ tsp dried oregano
- salt & pepper, to taste
- 2 cups vegetable stock or chicken stock
- ⅓ cup full fat coconut milk
- 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.