This easy Dairy-free Tomato Soup Recipe is rich and delicious. A creamy tomato soup that’s vegan and gluten-free, ready in 30 minutes and made with wholesome pantry ingredients….yes, please!
This post has been updated from the original posted March 20, 2017.
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Who else loves a piping hot bowl of creamy tomato soup on a cold day? My idea of the perfect vegan comfort food. This is a great recipe for homemade tomato soup fans because it is super easy to make and uses simple ingredients that are pantry staples. Pair this creamy tomato soup with some vegan skillet cornbread for dunkable perfection.
What about tomato soup for a hot summer day? Oh, yes, I’m in! This is possibly my favorite summer soup too. It’s both nourishing and refreshing, and you can enjoy it at room temperature or as a healthy chilled soup.
Hello dairy-free folks….I’m here to show you how to make creamy vegan tomato soup….no heavy cream, no coconut cream or plant milk is needed. No chicken stock either. We’re going to use vegetable stock (check out my easy veggie broth recipe for all your favorite soup recipes) and….wait for it…canned chickpeas for the creamiest, dreamiest dairy-free tomato soup ever!
This easy recipe uses canned tomatoes, but iff you love fresh tomato recipes, you’ll want to try my tomato and onion salad, vegan stuffed tomatoes, or fresh tomato salsa.
Why you’ll love this soup
- Quick and Easy
- Healthy roasted chickpeas used as croutons is my favorite part!
- Back pocket recipe…made with pantry ingredients…perfect for those days that don’t go according to plan.
- Secret ingredient chickpeas give this dairy-free soup a creamy texture and also add healthy plant based protein and fiber.
- Leftover soup can be frozen or easily reheated.
- The best part? Tastes like a tomato basil bisque with ingredients that are like healthy tomato soup…oh yes…BOTH are true!
Ingredients and Substitutions
- Canned tomatoes: You can use fresh tomatoes when they’re in season, but I find it so much easier to use whole peeled tomatoes or crushed tomatoes from a jar or can and still get plenty of tomato flavor. If you’re looking for a creamy roasted tomato soup flavor, use canned fire roasted diced tomatoes.
- Vegetable broth: Contrary to popular belief, you don’t need chicken broth to make delicious tomato soup. You can make a vegan broth that is so easy and tasty and store it in the freezer with my vegetable broth recipe. If you buy it already made in a box or jar from the grocery store, be sure to read the ingredient label and look for low-sodium and oil-free.
- Chickpeas: My not so secret ingredient that guarantees a creamy consistency without the use of any dairy. The white beans thicken the soup to a tomato bisque sort of consistency.
- Medjool dates: Their sweetness counters the acidity in the tomatoes perfectly. Plus they’re full of nutrients and antioxidants, making them my preferred sweetener.
- Spices: Turmeric plus black pepper: Winning anti-inflammatory combo. The black pepper makes the curcumin in the turmeric more available for absorption.
How to make Dairy-free Tomato Soup
Have all your ingredients chopped and ready before you begin. If you’re using frozen veggie broth, you can put it into the pot straight from the freezer.
Start by heating a large pot or dutch oven over medium heat. You can saute the onions and garlic with extra virgin olive oil, but I don’t think it adds much in terms of flavor compared to using a couple Tablespoons of vegetable broth.
Add onions and celery to the pot, then sprinkle with salt, turmeric, black pepper and red pepper flakes.
Cook over low heat, stirring as the veggies soften. Use a microplane to grate the garlic right into the pan and saute until fragrant.
Pour in the whole tomatoes, with their juices, straight from the can.
Turn up the heat to medium and let them cook for about 5 minutes and then use the back of a wooden spoon to smash any that are still whole.
Now add the canned chickpeas, chopped dates and remaining vegetable broth and simmer for about 20 minutes, until everything is tender.
Then use an immersion blender to puree the soup.
Sprinkle hot soup with fresh herbs or a little bit of Italian seasoning. Pass around the crunchy roasted chickpeas and enjoy.
How to serve
- I love the way roasted chickpeas taste in this soup. A gluten-free alternative to croutons that are easy to make and nice and crisp. See the recipe card for directions.
- A dollop of my favorite dairy-free sour cream is fun and tasty….and still keep this a dairy-free recipe.
- Julienned fresh basil leaves or a swirl of my basil pesto gives you a rich and creamy vegan tomato basil soup.
- A simple arugula salad, plus some crusty bread and you’ve got a delicious plant based meal.
- My favorite side dish for tomato soup is a toasted piece of sourdough slathered with carrot top pesto. Let me know in the comments if you try it!
How to store, reheat and freeze
- Store: If you made this in a dutch oven, just put the lid on the pot and put it in the fridge. If you don’t have the height space to fit the knob, turn the lid upside down. Otherwise, transfer to an airtight container. It will last in the fridge for 5 days.
- Freeze: Make sure soup has completely cooled. Use a freezer-safe container, allowing space for soup to expand when frozen. Store in the freezer for 3 months. Reheat as directed below, either straight from the freezer or defrost overnight in the fridge.
- Reheat: Reheat on the stovetop over medium heat, stirring occasionally until simmering.
Debra’s Pro Tips
- Save time: Use an immersion blender to puree this dairy-free soup. This is also the less messy option!
- Super creamy: If you’re looking for a super smooth and creamy dairy-free tomato soup, transfer to a high-speed blender or even a food processor.
- If you’re making the crispy chickpeas (definitely do this!), take the extra minute to rub the skins off for crispier results.
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📖 Recipe
Dairy-free Tomato Soup
Equipment
Ingredients
Soup
- 1 large yellow onion diced
- 1 stalk celery diced
- ½ teaspoon coarse sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground turmeric
- 2 cloves garlic finely grated or pressed
- 1 28-oz can whole, peeled tomatoes
- ¾ cup cooked chickpeas
- 2 medjool dates pitted and chopped
- 4 cups vegetable broth
Crunchy Chickpea Croutons
- 1.5 15.5 oz can chickpeas
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse sea salt
- ½ teaspoon garlic powder not garlic salt
- 1 pinch cayenne pepper
Instructions
For the Soup
- Dice onion. Heat dutch oven over medium heat and then add 1-2 Tablespoons veggie broth. Saute onion until translucent, stirring occasionally.
- Dice celery and add to the pot along with salt, pepper, red pepper flakes and turmeric. Cook, stirring for 2 minutes and then grate garlic over the pan and stir until fragrant. If pan becomes dry, add another Tablespoon vegetable broth.
- Add tomatoes with their juices and turn down heat to medium-low. Gently simmer for 5 minutes, crushing the tomatoes with the back of a wooden spoon.
- Stir in the remaining vegetable broth, turn up the heat until mixture begins to boil and then turn down to keep a low simmer. Stir in the chickpeas and chopped dates. Simmer for 20-25 minutes, until tomatoes are super tender.
- While soup is simmering on the stove, make the crunchy chickpeas.
- When tomatoes are tender, soup is done. Puree in the pot using an immersion blender. Keep blending until smooth and creamy. If you want super duper smooth and creamy tomato soup, transfer to a high speed blender and blend well. Then transfer back to the pot.
For the Crunchy Chickpeas
- Preheat oven to 425
- Drain, rinse and then drain chickpeas again. You should have just over 2 cups…since half of one can was used in the soup. Use a cotton dishcloth to rub them dry, and rub the skins off.
- Use a baking sheet large enough to fit all the chickpeas in one layer. Sprinkle with salt, garlic powder and cayenne. Use your hands to evenly coat beans with spices.
- Roast for 15 minutes. Shake the pan to roll them around and then put them back in the oven for another 10-15 minutes, until dried out and crispy.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
Homemade tomato soup is the best. Paired with grilled cheese…the childhood classic never gets old. This soup sounds delicious and easy to make. Perfect for a rainy day….and the kids will love it too.
Debra Klein
Isn’t that the truth…..I love childhood classics as well….but try to alter the ingredients to be more healthy.
Sarah
I absolutely love tomato soup. (I didn’t used to, but that was before I had HOMEMADE tomato soup!) I love the addition of chickpeas– it really takes it from a side dish to a main meal. YUM, I want this tonight!
Debra Klein
Homemade is really the only way to control what goes inside your body….from adding chickpeas for creaminess to avoid dairy and add in some protein and fiber to using dates instead of sugar….the healthy swaps add up to increase your well being.
Tina
That is neat that you used dates for the sweetness, I never thought of that. Your soup looks and sounds amazing, I love tomato soup. Definitely saving this, we are neck deep in soup season here. Thanks for sharing this!
Debra Klein
Thanks for your comments…..always keep in mind that there are alternatives to using processed white or brown sugar.
Traci
What a great recipe…so simple and healthy! I forget how easy a good tomato soup can be for any busy weeknight! Love it that you used crunchy chickpeas as a garnish. That’s a real show-stealer! Thanks for sharing this beauty 🙂
Debra Klein
You’re welcome. Yes….this soup is simple enough for a busy weeknight and yes, those chickpeas are awesome.
Carmy
Whenever I’m in need for a cozy meal, I go for a tomato soup! I love that you topped off the soup with crunchy chickpeas. It adds a new depth to the soup. Great idea!
Debra Klein
Thank you. I love those crunchy chickpeas.
Courtney
I love a good creamy tomato soup and this one hits the spot. Perfectly paired with the salty and crispy chickpeas. Will make again!
Debra Klein
Thank you. I agree, the crispy chickpeas really make it.
Tina
A classic soup with a surprising twist! Loving the addition of the chickpeas as a healthy thickener! This a definite must try on my list!
Tracy
I LOVE that you’re able to make this super creamy without any heavy cream! And the addition of the chickpeas – genius. I don’t eat them enough! Bring on soup season – although soups are all year long in our house, too!
Stef
Interesting.. I’ve never tried thickening a soup with chickpeas!! I bet it tastes really good and it’s so much more healthy! I have to try this.
Debra Klein
You’re right…thick and creamy and instead of adding unwanted saturated fat, the addition of chickpeas brings with it fiber and protein. Awesome swap!
Dana
Homemade tomato soup is so amazing. I love that you’ve lightened things up by leaving out dairy and by bringing roasted chickpeas to your bowl! It’s always nice to have that savory crunch with you tomato soup, but sometimes we just need to lay off the grilled cheese 😉 What a yummy alternative.
Debra Klein
Thank you. Couldn’t agree more!!
Marisa Franca
I can’t stand canned tomato soup but I love homemade!! It’s the best. I’ve never thought of making the soup creamy by adding chickpeas — what a great idea. And I really like the idea of roasting some chickpeas and adding them to the soup. This recipe is a keeper.
Amanda
This soup looks so creamy and luscious, I can’t believe it’s dairy free! I absolutely love that you’ve topped it with crunchy chickpeas. What a great pairing of textures. I would devour a bowl of this tomato soup for lunch!
Debra Klein
I’m totally into dairy-free creamy soups……so many wholesome options out there, no need for cream.
Kirsten/Comfortably Domestic
Chickpeas as a thickener is brilliant! I love having the extra protein, too.
Debra Klein
Right? Always happy to include an ingredient that is hard working!
Debbie
Please clarify sodium amount!
Debra Klein
Thanks for letting me know….the recipe card has been updated to reflect nutritional values that are correct.
Mary
Yum. Had a grilled cheese sandwich ready. I know that defeats the purpose of dairy-free, but that’s how I roll. I need an immersion blender. This was so smooth and luscious.
Debra Klein
Yes…an immersion blender makes this recipe so easy…and so many others too. You’ll use it all the time!
Rob
This soup is so wonderfully delicious! I make it often since it is so quick to make. We especially love the crunchy chickpeas in it!
Debra Klein
Those chickpeas are my favorite part.
Tyanne
Great way to use chick peas! You could hardly taste them.
Debra Klein
Sneaky way to throw in some added nutrition!
Rachael
This dairy free tomato soup is DELISH! I love the slight sweetness of the dates. Genius!
Debra Klein
Totally agree….my grandmother used to put sugar in her tomato soup to tamp down the acidity…I much prefer the added nutritional benefits of the dates.
Helen at the Lazy Gastronome
This soup is amazing! I really love the crispy chickpea croutons. It’s hearty enough we made a meal out of it!
Debra Klein
Awesome!
Bernice
Such a great idea to sweeten this soup with a few dates as is really tempers that acidity. Overall, this was a filling and tasty soup and a recipe we can add to our soup rotation.
Stef
Such an easy-to-follow and healthy recipe!! Perfect for a cozy meal in this harsh weather. Thank you for sharing. 🤩
Debra Klein
You’re welcome..totally agree.
Genevieve
You can never go wrong with tomato soup!
Allyson
I made this soup tonight and it is amazingly great!! Probably best tomato soup I’ve had! I added a bit a basil at the end with a tiny bit of coconut milk.
Debra Klein
Thanks so much! I’m allergic to coconut, so I don’t use it in my recipes, but I bet that coconut milk gives an even creamier experience. Well done!
Shirley Leger
I like to strain out the tomato seeds since I don’t enjoy eating them. I prefer the soup without them. .
Debra Klein
Fair point….though if you use crushed or diced tomatoes rather than the whole peeled, you could save yourself some time/work.