This easy Dairy-free Tomato Soup Recipe is rich and delicious. You’d never guess this creamy tomato soup is vegan and gluten-free, ready in 30 minutes and made with wholesome pantry ingredients….yes, it’s really that good!
This post has been updated from the original posted March 20, 2017.
Pair this creamy tomato soup with some vegan skillet cornbread or dairy-free dinner rolls for dunkable perfection.
This easy recipe uses canned tomatoes, but if you love fresh tomato recipes, you’ll want to try my tomato and onion salad, vegan stuffed tomatoes, or fresh tomato salsa.
Ingredient Notes
- 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. Definitely make the crispy chickpea garnish…they’ve got crouton energy!
- Spices: Turmeric plus black pepper: Winning anti-inflammatory combo. The black pepper makes the curcumin in the turmeric more available for absorption.
Step by Step
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.
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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
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.
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.
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.
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!
Genevieve
You can never go wrong with tomato soup!
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.
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.
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!
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.
Tyanne
Great way to use chick peas! You could hardly taste them.
Debra Klein
Sneaky way to throw in some added nutrition!
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.
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!
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.
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!
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.
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.
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!!
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!
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!
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!
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.
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.
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.
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.
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.
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.