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Classic Dairy-Free Cream of Tomato and Basil Soup

Rated as 4.86 out of 5 Stars
15

"This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup."
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Ingredients

45 m servings 282
Original recipe yields 5 servings

Directions

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  1. Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
  2. Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
  3. Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
  4. Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

Footnotes

  • Cook's Notes:
  • You can replace fresh basil with 1 teaspoon dried basil.
  • Make sure your ingredients are all gluten-free, if you wish to make it gluten-free.

Nutrition Facts


Per Serving: 282 calories; 22.7 20.1 4.7 0 541 Full nutrition

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Reviews

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Hands down, the BEST tomato soup I've ever made! Thank you. Recipe is perfect!

very nice flavor! I added an Italian mix seasoning. I will add this one to my collection. Thanks for submitting it.

Our family loved it—and I didn’t even have all the ingredients, so dried basil and almond milk were my substitutes for fresh basil and coconut cream. Thanks for sharing—I’ve been wanting a DF/GF...

So fast, easy and delicious!

I don't eat onions, so I omitted these. It was a little too sweet for my liking, so I think I will omit the maple syrup next time as well. It was easy to cook and turned out to be very creamy.