top of page

Heirloom Tomato Soup (dairy free)

I had planned to post an entirely different recipe today… and THEN! I visited my dear friend Jeanine and her tomato plants. The smell was  heavenly and filling my bag with those freshly picked tomatoes was a highlight of my day! I cant get over how beautiful they were

Tomato soup quickly became dinner. My version of Tomato Soup uses heirloom tomatoes which come in a variety of colors, and consequently the soup is more orange than it is red. That’s ok with me though! I also use coconut milk in this recipe, to maintain that creamy tomato soup flavor we all know and love without adding dairy. I served this with Against All Grain’s Breadsticks (they are in her first cookbook), and 3 yr old Riah told me “dinner is really good Mom!”.  Yep, it’s a winning combo! 

Taking 15 mins to roast the tomatoes first gives the soup a beautiful, rich flavor.


  • 2.5 lbs of baby tomatoes, stems removed (I like to use the multi colored heirloom variety)

  • 4 large ripe tomatoes, cut in 1/4ths

  • 1 yellow onion, roughly chopped

  • 3 Tbsp olive oil

  • sea salt

  • 1 can coconut milk

  • 4 whole and unpeeled cloves of garlic

  • medium handful of fresh basil leaves


  1. Turn your oven to 425 degrees. Toss all of those lovely tomatoes onto a baking sheet with a little rim around it (to catch all the juice!). Drizzle with 2 Tbsp of the olive oil, a good sprinkle of salt, and plop the unpeeled garlic cloves right on there too. Give it a shake to coat everything in oil, then pop into that hot oven for 15 minutes.

  2. In the mean time, get that onion cooking. In a large saucepan, put the remaining 1 Tbsp of olive oil and the roughly chopped onion. Let that gently cook on a medium-low heat, stirring it occasionally.

  3. At the 15 min mark the tomatoes will look like the pic above and may be slightly browned. Yum! Pour them into the saucepan and add the coconut milk. Let all that cook together for 5 mins then...

  4. ... carefully ladle into your blender or Vitamix, add in the handful of basil (put the lid on!) and puree until smooth. You may need to do this in two batches. You could also use an immersion blender if you have one.

  5. Serve with a drizzle of olive oil and your favorite grain free breadsticks!


bottom of page