Gluten-Free Dairy-Free Tomato Basil Soup

A silky, restaurant-style tomato and basil soup that’s naturally gluten-free and made creamy with coconut cream for a dairy free twist.

There’s something timeless about a bowl of tomato soup — simple ingredients that come together to create pure comfort in a spoon. This version keeps that rich, velvety texture and vibrant tomato flavour you love, but without a drop of dairy. The secret lies in using full-bodied tinned tomatoes and creamy coconut, creating a wholesome dish that feels indulgent yet light. Whether it’s a chilly evening or a quick weekday lunch, this soup delivers warmth, nourishment, and a burst of fresh basil in every sip.

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6

Ingredients

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, finely chopped

• 1.4kg tinned whole peeled tomatoes (about two 700g tins)

• 240ml gluten-free vegetable stock

• 1 tbsp caster sugar (optional, to balance acidity)

• ½ tsp sea salt

• ¼ tsp black pepper

• 120ml coconut cream (or other dairy-free cream alternative)

• 15g fresh basil leaves, chopped

Directions

1. Heat olive oil in a large saucepan over a medium heat. Add onion and cook until softened (around 5 minutes).

2. Add garlic and cook for another minute.

3. Stir in tomatoes, vegetable stock, sugar (if using), salt and pepper. Bring to the boil, then reduce heat and simmer for 30 minutes.

4. Use a stick blender to purée until smooth.

5. Stir in coconut cream and basil, then simmer gently for 5 more minutes.

6. Taste and adjust seasoning before serving.

Store in the fridge for up to four days or freeze for later. This is my go-to soothing bowl on chilly days — comforting, vibrant, and simple.

If you liked this try Bacon Cheeseburger Soup or for a sweet treat Tanghulu

What Makes This Gluten Free Dairy Free Tomato Basil Soup Special

Traditional tomato soup often relies on butter or heavy cream to achieve that luscious mouthfeel. This version uses coconut cream instead, giving the soup its signature silky texture while keeping it entirely dairy-free. It’s proof that you don’t need milk or flour to make something satisfying. The coconut adds just a hint of sweetness that balances the acidity of the tomatoes beautifully, while fresh basil brightens the entire bowl. The result? A rich, smooth, gluten- and dairy-free soup that feels gourmet but comes together with pantry staples.

Serving Suggestions

This soup is wonderfully versatile. Serve it with slices of gluten-free garlic bread or a warm vegan grilled cheese for the ultimate comfort meal. For a lighter option, pair it with a crisp green salad or drizzle the top with extra coconut cream and a sprinkle of fresh herbs. It’s also lovely as a starter before pasta or roast dishes — the freshness of the basil cuts through heavier mains perfectly.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to four days. The flavours deepen over time, making it even more delicious the next day. Reheat gently on the hob or in the microwave until piping hot. This soup also freezes beautifully — portion it out and freeze for up to two months. Defrost overnight in the fridge before reheating.

Optional Tips & Variations

• Add roasted red peppers for extra depth and sweetness.

• Garnish with a swirl of dairy-free cream or a few basil leaves.

• For a spicy kick, stir in a pinch of chilli flakes while simmering.