This creamy dairy free tomato soup with hidden veggies + white beans is the ultimate comfort food recipe! It’s gluten free, vegan and so nutritious.
You guys know I love to sneak in those extra veggies wherever I can. And this gluten free + dairy free tomato soup recipe ticks all the boxes!
It’s rich and creamy, and secretly packed with FOUR different vegetables. Canned tomato soup typically contains cream, wheat flour (yep gluten), and so many unnecessary added ingredients. Instead we use canned white beans here to make it naturally creamy and veggies to bulk it up and make it more hearty. Plus, I love that this recipe comes together in just 30 minutes.
It is so simple to make and perfect year round.
Ingredients you’ll need:
All you need to make this gluten free + dairy free tomato soup are 10 simple ingredients:
- Canned diced tomatoes: you’ll need one large can or 2 small cans of tomatoes
- White beans: adding either butter beans or cannelini beans is key to making this soup thick, creamy and naturally dairy free.
- Carrots
- Capsicum (bell pepper)
- Onion
- Garlic
- Vegetable stock: Or chicken stock if preferred.
- Oregano
- Salt + pepper
- Extra virgin olive oil
How to make dairy free tomato soup
Sauté veggies: Heat olive oil in a large pot over medium-high. Add onion, carrots, capsicum (bell pepper) and garlic. Sauté for 2-3 minutes, until lightly browned.
Seasonings: Add oregano, salt, pepper, and cook for a further 2 minutes until fragrant.
Liquids + simmer: Pour canned tomatoes, vegetable stock, white beans and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The veggiees should be fork-tender when done.
Blend: Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches. Adjust seasonings to taste.
Enjoy: Serve in bowls with a drizzle of coconut cream, fresh basil leaves and toasted bread if desired.
How to store and reheat Soup
- Fridge: This gluten free tomato soup will keep for about 4 days in a sealed container in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve.
- Freezer: You can also freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. Leftovers can be reheated in the microwave or on the stovetop – just stir together well to distribute heat evenly.
Substitutions & variations
- Instead of white beans: feel free to use 1/3-1-2 cup raw cashews for that creamy texture. If you need a nut free option, you can use sunflower seeds or 1/4 cup tahini.
- Swap the onion for: leeks or celery for a slightly salty flavour. Both are equally delicious.
- Veggie substitutions: try pumpkin, sweet potato or zucchini.
- Add: some nutritional yeast for a cheesy flavour, basil, cayenne or chili powder, if desired.
What to serve with tomato toup
Serve this homemade tomato soup with a dairy free grilled cheese, seed crackers, or with a big side salad. There’s nothing better than tomato soup with a grilled cheese sandwich in my opinion! You can also top it with shredded chicken or tofu to make it more filling.
Is Campbell’s tomato soup gluten free?
No, Campbell’s tomato soup is not gluten free.
Is Heniz tomato soup gluten free?
No, unfortunately most store bought tomato soups are not gluten-free.
More soup recipes to make:
If you try this gluten free + dairy free tomato soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make
Print
Dairy Free Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy dairy free tomato soup with hidden veggies + white beans is the ultimate comfort food recipe! It’s gluten free, vegan and so nutritious.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 1 red capsicum (bell pepper), chopped
- 2 cloves garlic, minced
- 2 teaspoons diced oregano
- Salt + pepper
- 800g (24oz) can diced tomatoes
- 1 can white beans (cannelini or butter beans)
- 2 cups vegetable stock
Instructions
- Heat olive oil in a large pot over medium-high. Add onion, carrots, capsicum (bell pepper) and garlic. Sauté for 2-3 minutes, until lightly browned.
- Add oregano, salt, pepper, and cook for a further 2 minutes until fragrant.
- Pour canned tomatoes, vegetable stock, white beans and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The veggiees should be fork-tender when done.
- Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches. Adjust seasonings to taste.
- Serve in bowls with a drizzle of coconut cream, fresh basil leaves and toasted bread if desired.
Notes
- Fridge: Store leftovers for about 4 days in a sealed container in the fridge.
- Reheat: in the microwave with a microwave safe bowl, or over the stovetop.
- Freeze: You can also freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Keywords: Tomato soup, dairy free, vegan, gluten free
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