Tomato Basil Soup (Dairy Free, Vegan)

Roll up your sleeves for one of my all-time favorite recipes! Fast and simple, with only a handful of ingredients that I almost always have on hand….what’s not to love? Oh, and did I mention that my picky toddler will gobble this up without protest.

This is not your average Campbell’s tomato soup! I’ve never been much of a fan of that watered down ketchup flavor. Come to think of it….I’ve never really liked any tomato soup unless it was LOADED with cream and butter.

That being said, I’m not really sure why I ever tried this recipe in the first place since my goal was to cut out the dairy. But lo and behold, this tomato basil soup is a family favorite and I’m pretty sure it will be a staple in my kitchen for many years to come.

This recipe definitely counts as a win in my book and I hope it will for you too!


Tomato Basil Soup     Serves 6-8

Total Time – 30 min

  • 1 Tbs coconut oil
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 5 vine-ripened tomatoes (or 12 roma tomatoes), cubed
  • 4 C low sodium vegetable broth
  • 3 oz tomato paste
  • 1 large potato, cubed (Yukon Gold is best, though any kind works)
  • 12 fresh basil leaves (or 2 heaping Tbs dried basil)
  • salt and pepper to taste
  1. Heat coconut oil in stock pot over medium heat.
  2. Saute onion for about 5 minutes, until it softens and becomes fragrant. Add garlic and tomatoes, cooking for another 5 minutes.
  3. Add broth, tomato paste, and potato. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until potato is easily pierced with a fork.
  4. Remove from heat. Add basil, salt, and pepper and puree soup with blender. I prefer to use an immersion blender but you can also use a upright blender. (If you use an upright blender, allow soup to cool a bit and puree soup in portions to prevent a massive soup explosion in your kitchen….)
  5. Serve warm with sliced avocado and toast.

Note: Keeps well in the freezer and can be reheated in microwave or stove top. 


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