This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.
Most tomato soups are loaded with heavy cream and butter. Making them delicious, but also a nightmare for an IBS-sufferer like me. So in my recipe, I use coconut milk instead! Which still yields that thick and rich tomato soup we all know and love, just without the dairy. This was also one of those recipes that just so happened to be vegan. Like totally unintentional but happy it happened! I found myself cooking up a vegan and gluten-free grilled cheese every time I ate this soup. So it seemed a little unfair of me to share this recipe without also sharing my vegan and gluten-free grilled cheese recipe. The best part is, this recipe takes just 20 minutes to make (grilled cheese included)!
What You Need To Make This Vegan Tomato Soup
Whole Peeled Tomatoes – The most flavorful of all canned tomatoes! If you’d like, you could use fresh tomatoes in this recipe instead. Simply drizzle 2-3 pounds of tomatoes with some olive oil and salt, and roast at 400° Fahrenheit for 45 minutes, let cool and then use in this recipe. And to all my gardeners out there, keep this vegan tomato soup recipe in mind when your tomato plants are flourishing this summer!
Coconut Milk – Don’t worry, it doesn’t make your tomato soup taste like coconut. The tomato flavor is so strong that it covers up any coconut flavor in the coconut milk. The coconut milk gives this recipe its creamy qualities without taking away from the delicious taste of the tomatoes.
Honey or Maple Syrup – A little sweetness always helps curb the acidity of a tomato-heavy recipe. Just one tablespoon of honey or maple syrup make this soup totally irresistible. You could also use a tablespoon of sugar, if you’d like.
Gluten-Free Bread – Use your favorite gluten-free bread to make the grilled cheese! A few brands I enjoy are Canyon Bakehouse and Base Culture. And if I’m feeling up to it, I make my own gluten-free bread using this recipe from The Loopy Whisk.
Vegan Shredded Cheddar Cheese – Same goes for the vegan cheese, use your favorite in this recipe. I used the Violife Cheddar Shreds and had amazing results, I also love Miyoko’s and Daiya’s Vegan Cheddar “Cheeses.”
Adjust This Recipe To Your Dietary Needs
- Add Dairy: If you’re not vegan or dairy-free, you can use butter instead of olive oil and heavy cream instead of milk.
- Make it Sugar-Free: You can either leave out the honey/maple syrup, or use a teaspoon of stevia to make this recipe completely sugar-free.
Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese
Course: MainCuisine: AmericanDifficulty: Easy4
servings5
minutes15
minutes20
minutes
This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.
Ingredients
- For the soup:
1 Tablespoon Olive Oil
1 Yellow Onion, chopped
3 Garlic Cloves, chopped
1 28oz Can Whole Peeled Tomatoes
1 Tablespoon Honey or Maple Syrup
1 13.5oz Can Coconut Milk, see NOTES
1 Teaspoon Italian Seasoning
1 Teaspoon Salt
1/4 Teaspoon Red Pepper Flakes, optional
- For the grilled cheese:
1 Tablespoon Olive Oil
8 Slices Gluten-Free Bread
2 Cups Vegan Shredded Cheddar Cheese
Directions
- Heat olive oil in a large pot over medium heat. Add in the onions and garlic, cook for 5 minutes or until onions are soft.
- Add in the remaining ingredients, then bring to a boil before reducing to a simmer. Let simmer covered for 10 minutes.
- Make your grilled cheese by heating the olive oil in a small skillet over medium-low heat. Place one slice of bread in the skillet, top with cheese, and then the other slice of bread – cook for 3 minutes per side.
- Turn off the heat, let the soup cool then either transfer to a blender to blend or puree with an immersion blender until completely smooth.
- Carefully ladle into bowls, top with more coconut milk and serve alongside your warm and toasty grilled cheese – YUM!
Notes
- Coconut Milk: You can use heavy cream, or 1 1/2 cups of your favorite non-dairy milk. If using a different non-dairy milk, I recommend something a bit richer such as cashew milk or macadamia nut milk.
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