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Dairy free tomato soup in a bowl with shredded basil leaves and coconut cream drizzled on top.

Dairy Free Tomato Soup

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


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.


  • 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


  1. 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.
  2. Add oregano, salt, pepper, and cook for a further 2 minutes until fragrant.
  3. 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.
  4. 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.
  5. Serve in bowls with a drizzle of coconut cream, fresh basil leaves and toasted bread if desired.


  • 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