Name: Easy Dairy-Free Tomato Soup (One-Pot, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 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)

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)

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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