Vegan Creamy Sun Dried Tomato Soup

A healthy but delicious creamy tomato basil soup, made vegan with coconut milk & thickened with pine nuts. Gluten free. A simple recipe for winter dinners.

Creamy (vegan) Tomato Soup // Love & Lemons

This might be my favorite thing I’ve made on this site so far. I know, that’s such a big statement since I usually feel that choosing a favorite recipe is like choosing a favorite child (or in our case, dog). But I have an un-dying love for sun dried tomatoes… not to mention basil, coconut, wine, pine nuts, & balsamic.

So what happens when you put 6 of your favorite things all together? In this case, you get a warm & creamy – yet tangy – bowl of deliciousness. Just be happy that I left chocolate out of this mix.


5.0 from 1 reviews

Vegan Creamy Sun Dried Tomato Soup

Serves: 2-3
  • A few tablespoons extra-virgin olive oil
  • 4 shallots, chopped
  • 2 garlic cloves, smashed
  • ½ cup white wine
  • 4 cups veggie broth
  • 1 cup coconut milk (I used full fat), plus more if needed at the end
  • ½ cup sun dried tomatoes (from a jar, packed in oil)
  • Pinch of dried oregano
  • Red pepper flakes
  • Handful of coarsely chopped fresh basil, plus extra for garnish
  • 2 teaspoons balsamic vinegar (or to taste)
  • 1-2 teaspoons or so maple syrup or a pinch of sugar (optional, to taste)
  • ¼ cup toasted pine nuts (optional, but adds a nice richness)
  • Sea salt and fresh black pepper
  1. Heat the oil in a medium pot over medium heat. Add the shallots and garlic and some salt & pepper and cook until the shallots are translucent, about 4 minutes.
  2. Add the wine, stir, and let the wine cook out for another few minutes. Add the broth, coconut milk, and sun dried tomatoes and a pinch of dried oregano and red pepper flakes. Stir, then reduce heat and let simmer for 30 minutes or so.
  3. Remove from heat, add a handful of basil and blend the soup until smooth, ideally in a Vitamix or similar.
  4. Taste and add the balsamic, maple syrup or sugar, and pine nuts, if using. Give the blender just a few pulses. Taste and adjust seasonings. Serve with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes on top.



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Rate this recipe (after making it):  

  1. C Russell

    Everyone loves this soup. I have made it several times…thank you

  2. Melanie from

    I found the colour and taste a bit weak for a tomato soup so i added a squirt or two of tomato puree and it worked well.

  3. Shelby

    Would love to make this ahead and re-warm on Thanksgiving day! How far in advance do you think I could make this and store in the fridge?

  4. Jeanine Donofrio

    Hi Dede, you can use sun dried tomatoes not packed in oil, but I might soak them if they’re not very soft. Raw cashews will work, especially if you have a powerful blender. I’d use between 1/4 – 1/2 cup depending how creamy you want your soup.

    Here’s a similar recipe where I used white beans and cashews:

    Hope that helps!

  5. Dede

    Hello, I’m late to this post, but wondering if I can sub sundried tomatoes that are not packed in oil? I avoid oil as much as possible. Also, I avoid coconut, so would cashews work here? If so, would you advise the amount? Thank you, love your recipes and your beautiful website.

  6. Hannah

    I’ve been making this soup for two or so years now. I go back to it time and again when I’m sick, when it’s cold, when I want comfort food… it is my go-to soup. I love this recipe for so many reasons and usually make it in double batches. One, it’s one of my favorite soups. Two, it uses coconut milk, which provides the right texture and taste without any lactose. Three, it’s so easy to make! Thank you so much for sharing this recipe!

    • jeanine

      Hi Hannah – thank you, this makes me so happy to hear! I’m so excited to hear about which recipes make it into the regular rotation 🙂

  7. Ashley

    I’m making this for dinner tonight.

  8. Lacey

    Wow. This soup was amazing!
    My boyfriend is not a huge fan of soup and after his first spoonful he exclaimed “This is good soup!” So that’s saying something 🙂
    Thanks so much – I have tried tons of your recipes and have not once been disappointed.

    • jeanine

      I’m so happy to hear, yay! Thanks for sharing :).

  9. What a vibrant color! I never thought to use sun-dried tomatoes for a soup…I will have to give it a shot. Happy Nesting.

  10. Ale from


  11. caen from

    You’ve reinspired my love for food blogging. thank you so much for sharing this gorgeous site with the world. I haven’t tried your recipes, but your aesthetic is simply out of this world.


  12. Amie

    This was amazing, my husband is sooo picky and he loved it too! Thank you

    • jeanine

      so glad you liked it! Love winning over picky husbands 🙂

  13. Kristen from

    I think I’ll make this today – loving how perfect it is for a cold day!

  14. Nicole

    This soup is amazing. I just made it and am enjoying it as I type. The balsamic vinegar and maple syrup really elevate the flavor. Thanks for a great recipe!

  15. Mehrunnisa from

    is it possible to substitute the coconut milk with regular? fussy family requirements! it looks fabulous.

    • jeanine

      Hi Mehrunnisa, use heavy cream instead of milk. That would be more similar in fat content to the coconut milk I used.

      • mehrunnisa

        thank you jeanine!

  16. Erin

    Thank you! I love this soup!! I didn’t have any white wine (not sure why, lol) so I used beer as well as chicken broth in place of the veggie broth. I will definitely revisit your site & share with friends. Happy new year!

    • jeanine

      so glad you liked it, happy new year to you too!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.