Quick Facts: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One‑pot stovetop • Diet: Vegan, GF, DF
Introduction
Tomato Soup meets coconut milk, ginger, and lime to solve the weeknight dinner puzzle in one comforting pot. If creamy soup usually means heavy cream, this version shows how silky and satisfying dairy‑free can be, with pantry tomatoes, warm aromatics, and a bright finish. The texture is velvety, the flavor balanced—sweet tomato, cozy heat from ginger, and a citrusy lift that keeps every spoonful lively. It’s perfect for families, meal prep, or anyone who wants a nourishing bowl without fuss.
If you’re craving more cozy variations, browse our tomato soup recipes for classic and creative spins.
Why You’ll Love It
- Weeknight‑easy: minimal chopping, clear timing, done in 30 minutes.
- Flexible: use canned or cherry tomatoes; add basil, spinach, or cooked pasta.
- Balanced flavor: ginger heat, tomato sweetness, lime brightness.
- Great leftovers: thickens slightly and reheats beautifully.
Easy Dairy-Free Tomato Soup (One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Creamy, dairy-free tomato soup with coconut milk, ginger, and lime—silky, bright, and comforting in 30 minutes, all in one pot.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, sliced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
1 tsp ground coriander (optional)
2 (14.5-oz) cans crushed tomatoes (or 1 (28-oz) can)
1 (14-oz) can full-fat coconut milk
2 cups low-sodium vegetable broth
1 tsp sugar or maple syrup
1 tsp fine sea salt, plus more to taste
1/4 tsp black pepper
Pinch red pepper flakes (optional)
1–2 tbsp fresh lime juice, plus more to taste
Handful fresh basil or cilantro, sliced (for serving)
Instructions
1) Sauté: Heat oil (medium). Add onion + pinch salt; cook 5–6 min until translucent. Stir in garlic and ginger; cook 30–60 sec.
2) Bloom: Stir in tomato paste and coriander; cook ~1 min until darkened.
3) Build: Add crushed tomatoes and broth; stir smooth.
4) Simmer: Bring to a lively simmer; cook 10 min, stirring occasionally.
5) Blend: Off heat, blend smooth (immersion blender or in batches).
6) Cream: Return to low heat; stir in coconut milk (do not boil).
7) Season: Add sugar, salt, pepper, and 1–2 tbsp lime juice. Adjust salt/acid/heat.
8) Serve: Ladle into bowls; top with herbs and chili flakes. Rest 2 min.
Notes
Substitutions: Use shallot/leeks; add celery, carrots, roasted red peppers; white beans/chickpeas for protein; light coconut milk for lighter.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Make-ahead/Storage: 3–4 days in fridge; up to 3 months frozen. Reheat gently with a splash of broth and extra lime.
Variations: Lemony Herb (add lemon zest/juice, dill/parsley); Spicy Chipotle (blend 1 chipotle, balance with maple and lime); “Parmesan”-style (2 tbsp nutritional yeast).
Serving ideas: Grilled flatbread, garlicky toast, warm rice, simple green salad.
Troubleshooting: Too salty—add tomatoes/water + lime. Too bland—salt to threshold + more lime + basil. Too thin—simmer 5 min or add tomato paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American / Global
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 tsp ground coriander (optional)
- 2 (14.5‑oz) cans crushed tomatoes (or 1 (28‑oz) can)
- 1 (14‑oz) can full‑fat coconut milk
- 2 cups low‑sodium vegetable broth
- 1 tsp sugar or maple syrup (to balance acidity)
- 1 tsp fine sea salt, plus more to taste
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1–2 tbsp fresh lime juice, plus more to taste
- Handful fresh basil or cilantro, sliced (for serving)
What each ingredient does: Olive oil: carries flavor; onion/garlic/ginger: savory base and warmth; tomato paste: deepens tomato body; coriander: gentle spice; tomatoes: core flavor; coconut milk: creamy richness; broth: thins to sip‑able texture; sugar: balances acidity; salt/pepper: seasoning; red pepper flakes: heat; lime: brightness; herbs: fresh finish.
Must‑have: tomatoes, coconut milk, aromatics, acid. Flexible: coriander, sugar, herbs.
Pro tip: Use low‑sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: trade onion for shallot or leeks; add 1 stalk celery for depth.
- Protein: stir in cooked white beans or chickpeas after blending.
- Veg: simmer a cup of diced carrots or roasted red peppers with the tomatoes.
- Starch: add 1 cup cooked small pasta (ditalini) for spaghetti‑soup vibes.
- Dairy/Fats: light coconut milk works; for richer, add 1 tbsp olive oil at the end.
- Diet swaps: gluten‑free is built in; to reduce fat, use light coconut milk and skip extra oil.
- Time savers: use pre‑chopped mirepoix or frozen diced onions.
Equipment Notes
- Required: Heavy 3–4‑qt pot or Dutch oven; blender (immersion or countertop).
- Nice‑to‑have: Fine‑mesh strainer for ultra‑smooth texture.
- Size notes: A 10‑inch wide pot helps with quick sautéing.
- Cleanup tip: Rinse blender immediately—tomato purée sets quickly.
Step‑by‑Step
- Sauté the base (5–6 min): Warm oil over medium. Add onion with a pinch of salt; cook until translucent. Stir in garlic and ginger; cook until fragrant. This builds savory depth.
- Bloom & deepen (1 min): Stir in tomato paste and coriander; cook until darkened. Concentrates tomato flavor.
- Add tomatoes & broth (1 min): Pour in crushed tomatoes and broth; stir smooth. Forms the soup body.
- Simmer gently (10 min): Bring to a lively simmer, stirring occasionally. Softens acidity and melds flavors.
- Blend until velvet (2–3 min): Off heat, blend smooth with an immersion blender (or carefully in batches). Texture matters.
- Make it creamy (1–2 min): Return to low heat; stir in coconut milk. Do not boil. Keeps the soup silky.
- Season & brighten (1 min): Add sugar, salt, pepper, and lime. Taste and adjust salt/acid/heat.
- Finish & serve: Ladle into bowls, top with herbs and a pinch of chili flakes if you like. Rest 2 minutes to settle.
Doneness cues: surface glossy, bubbles soft; spoon leaves a light ribbon on top.
Make‑Ahead, Storage & Reheating
- Make‑ahead: Chop aromatics and measure spices up to 2 days ahead.
- Fridge: 3–4 days in a sealed container; it thickens slightly.
- Freeze: Up to 3 months. Thaw overnight; whisk to recombine before reheating.
- Reheat: Gentle medium‑low on the stove, adding a splash of broth or water and a squeeze of lime to revive.
How to Lighten / Make It Creamy
- Lighten: Use light coconut milk and add extra broth; stir in a cup of spinach for body.
- Creamier: Blend an extra minute; whisk in 1–2 tbsp olive oil off heat for sheen.
- Dairy notes: If using yogurt as a garnish, spoon it in after serving to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: toasted pumpkin seeds, croutons, crispy shallots.
- Fresh: basil, cilantro, chives, or scallions; lime zest.
- Tang/Heat: extra lime, chili oil, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three‑second upgrade.
Sides & Pairings
- Grilled flatbread, garlicky toast, or warm rice.
- Simple green salad with lemon vinaigrette.
- Drinks: sparkling water with lime or chilled hibiscus tea.
Scaling the Recipe
- Double: Use a larger pot (5–6 qt) and extend simmer by 3–5 minutes.
- Half: Use a smaller saucepan; reduce blending time.
- Batch prep: Cool quickly in shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
- Naturally vegan and gluten‑free; coconut milk provides satisfying fats.
- For lower sodium, season in layers and taste after adding lime.
Troubleshooting
- Too salty? Add more tomatoes or a splash of water and lime.
- Too bland? Salt to threshold, then add another squeeze of lime and a few basil leaves.
- Too watery? Simmer uncovered 5 minutes or stir in a spoon of tomato paste.
- Overcooked? Finish with fresh herbs and a drizzle of olive oil to perk it up.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onion and pre‑minced ginger work.
Best protein or veg swaps? White beans, chickpeas, or diced roasted red peppers are excellent.
How do I keep it from tasting flat? Salt in stages and finish with lime.
Can I make it dairy‑free/gluten‑free? It already is; choose GF bread for serving.
How long does it keep? 3–4 days in the fridge; up to 3 months frozen.
Variations
- Lemony Herb: Add zest and juice of half a lemon; finish with dill and parsley.
- Spicy Chipotle: Blend in 1 chipotle in adobo; balance with a touch of maple and lime.
- Creamy Parmesan‑style: Stir in 2 tbsp nutritional yeast for a savory finish.
Chef Notes / Test Kitchen Tips
Salt in stages and always taste after adding acid—lime changes your perception. Keep the coconut milk just below a simmer to avoid separation and maintain that glossy surface. Most pots finish perfectly between 18–22 minutes of simmering before blending; aim for gentle bubbles, not a boil.
Conclusion
This one‑pot Tomato Soup proves that dairy‑free can be lush, weeknight‑friendly, and full of character. It keeps well for 3–4 days, making lunches easy. If you make it, leave a rating and share how you served it—extra lime, basil, or a handful of small pasta.
When you’re ready for your next bowl, our soup recipes have something for every night.
