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+ servings

Dairy Free Tomato Soup With Basil

5 from 5 votes
Bowls of homemade dairy-free roasted tomato soup with fresh basil
This creamy dairy free tomato soup is incredibly flavorful. It's made with fresh tomatoes, fresh herbs, shallots, & a few other simple ingredients. Plus it's also gluten free and vegan friendly.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 4 people


  • 3 pounds fresh tomatoes Roma (plum), heirloom, cherry tomatoes, or a combination
  • 5 garlic cloves, peeled
  • 4 - 5 tablespoons olive oil, divided
  • 3 shallots, diced
  • 2 tablespoons tomato paste
  • 1½ - 2 cups chicken or veggie broth depending on how thick you want your soup
  • 3 fresh thyme sprigs, leaves removed
  • 1 cup fresh basil leaves + more for serving
  • salt & black pepper, to taste

Optional Add-ins


  • Preheat your oven to 400°F/200ºC.
  • Cut the tomatoes in half lengthwise (leave small tomato varieties whole), remove the stem, and place them on a parchment-lined rimmed baking tray in a single layer along with the peeled garlic cloves. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Bake for 45 minutes.
  • When the tomatoes have about 15 minutes left in the oven, heat a Dutch oven (or another large pot) over medium heat and add 1 tablespoon of olive oil. Once hot, add the diced shallot and cook for 10 minutes, stirring occasionally. Season with salt & pepper and stir in the tomato paste. Cook for another 2-3 minutes.
  • Remove the roasted tomatoes from the oven and add them to the soup pot along with the garlic (plus the juicy bits on the baking sheet), broth, fresh basil, and thyme leaves. Cook over medium-high heat for about 5-8 minutes. Turn off the heat.
  • Go in with an immersion blender until you’ve reached your desired consistency - either completely smooth or with a little texture. Season with more salt and pepper to taste and stir in the vegan butter if using. Serve with any optional add-ins such as cashew cream, coconut cream, or non-dairy milk, and drizzle with more olive oil.
  • Let the soup cool to room temperature before storing it in an airtight container in the fridge for up to 5 days or in a freezer-safe container in the freezer for up to 3 months.


Make It Your Way: Substitutions & Variations

No shallots? - use a red, white, or yellow onion instead.
No fresh thyme? - sub 1/2 teaspoon of dried thyme in its place.
No tomato paste? - use 4 tablespoons tomato sauce or tomato puree instead, but you'll have to cook it down a little longer to reduce it to have a similar concentrated flavor.
Not tomato season? - If making this recipe during the winter months, you can also use canned whole peeled tomatoes (you'll need about one and a half 28-ounce cans).
Make a creamy soup - add in coconut cream, canned coconut milk or cashew cream or another non-dairy milk such as cashew milk for no coconut flavor.
Like it spicy? - add in red pepper flakes or some cayenne pepper for a little heat.