Creamy Sun Dried Tomato Soup is made dairy free with coconut milk and takes only 15 minutes to make.
Other soups we love is this healthy tomato soup and salmon tomato soup.
Creamy sun dried tomato soup is dairy free, silky smooth and creamy soup without any cream.
It takes literally 15 minutes to make. So, you can have a filling meal without heating up your kitchen. It’s one of the easiest soup recipes!
And it is full of flavour without roasting tomatoes in the oven which I believe you would appreciate in July.
Ingredients for Sun Dried Tomato Soup
- Fresh tomatoes
- Sun-dried tomatoes
- Coconut milk
- Garlic
- Broth or water
- Fresh basil
- Salt and pepper
How to Make Sun Dried Tomato Soup
Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.
Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
Once everything is cooked you help the flavours marry each other with a hand blender.
More Soup Recipes to Try
- Minestrone soup
- Instant Pot vegetable soup
- Vegetable soup recipe
- Borscht
- Vegetarian borscht
- Instant Pot borscht
- Instant Pot minestrone
Sun Dried Tomato Soup
Ingredients
- 4 large beefsteak tomatoes 7-8 roma, cut in chunks
- 5 large garlic cloves roughly chopped
- 2 tbsp avocado oil or coconut oil
- 1 cup sun dried tomatoes I used packed in oil & drained
- 14 oz can coconut milk full fat
- 1 cup water or broth of choice
- 3/4 tsp salt
- Ground black pepper to taste
- Basil for garnish
Instructions
- Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.
- Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
- Remove from heat and using an immersion blender puree until smooth. Add ground black pepper to taste and serve hot garnished with basil. Sprouted toast would be nice too.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Hi! Looking forward to making this! To confirm is it beefsteak AND roma tomatoes? (i.e. 4 beefsteak and 7 roma = 11 tomatoes in total or just 4 beefsteak OR 7 roma?)
4 beefsteak OR 7 roma.
Thanks!!
Has anyone added Basil to this? Onion? I’m making it now!
It has not been tested, but that sounds like it would be fab additions!