This Dairy-Free Tomato Basil Soup recipe is creamy and so delicious. You only need four ingredients and 10 minutes to make this vegan, gluten-free, and paleo blender soup.

bowl of tomato soup served with chives on top

One of my husband’s favorite recipes of all time is Cream of Tomato Soup. But, since we are both dairy-free, he has not been able to enjoy the traditional cream version in many years. 

I’m happy to report that this Dairy-Free Creamy Tomato Soup meets his approval and is his new favorite version of tomato soup. This recipe is definitely reminiscent of the canned tomato soups I ate when I was younger, but so much healthier with clean, real ingredients.

Labeled photo with ingredients for vegan tomato soup

Recipe Steps

Step One

Combine the ingredients in the pitcher of a blender like a Blendtec or a Vitamix.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

ingredients for dairy free tomato soup in a blender

Step Two

Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.

Step Three

Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.

Serve hot, with freshly-ground black pepper, if desired.

dairy free tomato soup in a pan

Expert Tips

  • If you have a high-speed blender like a Blendtec or a Vitamix, you can actually heat the soup to simmering right in your blender. If you have a regular blender, you can blend the ingredients and then transfer the soup to the stovetop to heat it for serving.
  • You can use any type of crushed or canned tomatoes you like, but check the ingredient label to see if salt is included. If it is, then you don’t need to add any extra salt to the soup
  • Serve the soup with some pasta salad or gluten-free toast on the side.
  • Feel free to use dried basil if you don’t have any fresh leaves.
two bowls of dairy free tomato soup ready to eat

More Dairy Free Soup Recipes You Might Like

two bowls of tomato soup with fresh basil on a table ready to be served

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bowl of tomato soup served with gold spoons

Dairy-Free Creamy Tomato Soup


Description

This Dairy-Free Tomato Basil Soup recipe is creamy and so delicious. You only need four ingredients and 10 minutes to make this vegan, gluten-free, and paleo blender soup.


Ingredients

Scale
  • 1 26-ounce box of crushed or chopped tomatoes
  • 23 tablespoons of raw organic cashews or macadamia nuts OR ½ of a large avocado*
  • 1 teaspoon dried thyme
  • 1012 fresh basil leaves or 1 teaspoon dried basil or oregano
  • ¼ cup filtered water

Instructions

  • Combine the tomatoes, nuts OR avocado, herbs, and water in the pitcher of a blender.
  • Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.
  • Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.
  • Serve hot, with freshly-ground black pepper, if desired.

Notes

  1. *If you do not have a high-speed blender such as a Blendtec, I recommend using the avocado instead of the nuts to ensure you have a creamy texture to your soup.
  2. If you have a high-speed blender like a Blendtec or a Vitamix, you can actually heat the soup to simmering right in your blender. If you have a regular blender, you can blend the ingredients and then transfer the soup to the stovetop to heat it for serving.
  3. You can use any type of crushed or canned tomatoes you like, but check the ingredient label to see if salt is included. If it is, then you don’t need to add any extra salt to the soup
  4. Serve the soup with some pasta salad or gluten-free toast on the side.
  5. Feel free to use dried basil if you don’t have any fresh leaves.
  • Category: Soup
  • Method: Blender
  • Cuisine: Dairy-Free

Keywords: vegan cream of tomato soup, dairy-free soup, blender tomato soup

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