If you’re a fan of creamy tomato soup, you’ll love our easy and delicious recipe. These chilly winter days have us longing for comfort, and you may feel similarly. Nothing is more comforting than soup!
The creamy variety is especially satisfying, but you don’t need to use cow’s milk or heavy cream. Our version contains canned coconut milk. You can use either the full or reduced-fat variety. Either way, the addition of coconut milk will give your soup a superb richness.
Vegan, Gluten-Free Creamy Tomato Soup
Get the Happy Gluten-Free Vegan Cookbook!
50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable for just $9.97!
4 cups roughly chopped tomatoes (any kind will do — we used romas)
4 garlic cloves, peeled
1/2 yellow onion, chopped
1/2 bell pepper, chopped (any color is fine)
1 teaspoon dried oregano
2 cups vegetable broth
2 tablespoons fresh herbs (we used a combination of basil, Italian parsley, and cilantro)
additional fresh herbs for topping
1/2 cup canned coconut milk (you can use either full-fat or low-fat)
olive oil for roasting
sea salt and black pepper to taste
Chop the tomatoes into rough chunks of approximately the same size. Do the same with the onion and green pepper. Peel the garlic cloves but don’t chop them.
Grease a cookie sheet with olive oil and arrange the vegetables on them, spreading them so that they cover the entire sheet without much overlap. Sprinkle the oregano across the top.
Bake at 450 degrees for 25 minutes. About halfway through the baking process, pull the cookie sheet from the oven. Stir the vegetables and place the cookie sheet back into the oven.
After 25 minutes, turn the dial to the broil setting and broil the vegetables for a couple more minutes, until they are slightly charred on top. This will give your soup a nice, roasted flavor. Do not burn, however! Stay close to the oven (but not TOO close!)
Remove the vegetables from your oven and set them aside for a moment. Heat the vegetable broth and 2 tablespoons of fresh herbs in a medium-sized saucepan until they begin to boil. Sprinkle in a bit of sea salt and black pepper.
Add the vegetable mixture and the coconut milk and stir for a couple of minutes until everything is hot and perfectly combined. You’ll know when you’re ready for the next step!
Remove the pan from the stovetop and pour its contents directly into your blender or food processor. Whirl until your mixture is creamy. It will attain a rosy red hue and look gorgeous!
Immediately transfer your soup into bowls and garnish with additional fresh herbs, a sprinkle of black pepper, and a couple of swirls of coconut milk. You can also make homemade croutons by slicing a piece of gluten-free bread into small squares and frying them in olive oil with some of the dried oregano. Yummy!
Makes two large bowls, or four smaller ones. Leftovers keep well in your refrigerator for up to three days. You can also make additional batches and freeze them. This is some of the best creamy tomato soup we’ve ever had, and we hope you feel the same way. Try it — you’ll be amazed!
Like this recipe? Please let us know by supporting this free, reader-supported resource.
Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!
Check it out here, or download it now!:
Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!