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.

 

Vegan Creamy Sun Dried Tomato Soup
 
Author:
Serves: 2-3
Ingredients
  • 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
Instructions
  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.

 

56 comments

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  1. Emma from coconutandberries.tumblr.com
    12.20.2012

    Can always rely on Love & Lemons for a fabulous soup recipe 😀

    • jeanine from loveandlemons.com
      12.21.2012

      thanks! I know I’m a soup addict in the wintertime 🙂

  2. Jada from jadachin.blogspot.com
    12.20.2012

    I agree with Emma! Always love the recipes on this site. Can’t wait to make this when I head back home 🙂

    • jeanine from loveandlemons.com
      12.21.2012

      hope you like it, safe travels!

  3. Ashley from edibleperspective.com
    12.20.2012

    Umm, yes. Most definitely, yes. And if you say it’s your favorite thing on this site so far that means I have to make it.

    • jeanine from loveandlemons.com
      12.21.2012

      I know, that was a big statement, I hope people like it as much as I did… it’s one for the tomato lovers for sure 🙂

  4. How good are sun-dried tomatoes! The soup looks delicious, but let’s face it, I was already sold by the post title even before I saw it. 🙂

    • jeanine from loveandlemons.com
      12.21.2012

      I know, I can’t get enough of them, especially in the winter when fresh tomatoes are so bland out of season!

  5. I’m so enamored by this recipe, Jeanine! Sun-dried tomatoes are my favorite and I never would have thought to use them in a puréed soup like this. Genius.

  6. sarah from thevanillabeanblog.com
    12.20.2012

    What a pretty soup! I have been looking for a good, cream-less tomato soup. And, I really hope someone is offering you a cookbook deal. I love all your recipes.

    • jeanine from loveandlemons.com
      12.21.2012

      oh, you’re too kind 🙂 I know, I always stare longingly at creamy tomato soups in restaurants since I can’t really have cream. Don’t know what took me so long to figure out my own.

  7. YUM!!!! This looks incredible. I too am a big fan of sun dried tomatoes, will definitely be making this over the holidays! Thanks for the inspiration.

  8. This looks so delightful. Due to a dairy allergy that has developed over the some time, I am starting to turn to vegan solutions and this is one to definitely try!

  9. Alice from realfoods.co.uk
    12.21.2012

    Lovely recipe, sounds tasty for a wintery treat. Cute little red pot, wish I had one of those to go with the soup!

  10. Laura from thefirstmess.com
    12.21.2012

    That bold statement is just what I needed to get the soup pot going today. I have all of those ingredients + some perfect crusty bread. This soup is going down!

  11. Kate from saturdayedition.wordpress.com
    12.21.2012

    Making this right now! Smells very good.

  12. This looks incredible! I adore tomato soup. I have a feeling this will become my favourite tomato soup recipe. Yum!

  13. Christine
    12.22.2012

    We just had this for dinner, it was delicious!

  14. Kathryn from londonbakes.com
    12.24.2012

    I love the idea of this rich and creamy (but cream-less) tomato soup especially at this time of year when I crave the flavours of tomato but we are still months away from having any fresh ones!

  15. Nicole from bakedbynicole.wordpress.com
    12.28.2012

    Just put this on the menu for the week. Can’t wait.

  16. This soup looks amazing and I’m so excited to give it a try. I just finished the last bowl of my heirloom soup reserves and I was looking for something else to satisfy my tomato soup cravings. This one reminds me of my heirloom soup because of the vibrant orange color. Soups are pure winter comfort cooking and I honestly can’t get enough of them. Luckily my family loves soup as well, so a batch never goes to waste. I will be sure to let you know how it turns out when I make it 🙂
    Jackie

  17. Holly
    12.28.2012

    I made this tonight with my brand new Vitamix from my daughter. It’s a winner.

  18. Crista from peacelovequinoa.com
    12.29.2012

    this soup looks really good.

  19. Suzy
    01.02.2013

    Can this be made without the wine?

    • jeanine from loveandlemons.com
      01.02.2013

      Yes, I would add a splash of balsamic vinegar to deglaze instead of the wine (just a splash, not a 1/2 cup)… and then add your broth and continue with the recipe. And then I might skip the balsamic at the end if it doesn’t need it (taste and see what you like).

  20. Autumn
    01.02.2013

    Sooooooooooooo good!!! I hosted Christmas Eve dinner and made this as the starter and everyone LOVED it!!!!! I can’t wait to make it again. Thanks for a great recipe!

    • jeanine from loveandlemons.com
      01.03.2013

      so glad everyone liked it!

  21. Erin
    01.02.2013

    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 from loveandlemons.com
      01.03.2013

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

  22. Mehrunnisa from comeconella.blogspot.co.uk
    01.08.2013

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

    • jeanine from loveandlemons.com
      01.09.2013

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

      • mehrunnisa
        01.09.2013

        thank you jeanine!

  23. Nicole
    01.13.2013

    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!

  24. Kristen from dineanddish.net
    01.20.2013

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

  25. Amie
    02.10.2013

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

    • jeanine from loveandlemons.com
      02.11.2013

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

  26. caen from voodies.com
    02.21.2013

    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.

    XO

  27. Ale from piloncilloyvainilla.com
    05.03.2013

    LovedIt!

  28. 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.

  29. Lacey
    10.05.2014

    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 from loveandlemons.com
      10.06.2014

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

  30. Ashley
    01.09.2015

    I’m making this for dinner tonight.

  31. Hannah
    01.18.2016

    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 from loveandlemons.com
      01.18.2016

      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 🙂

  32. Dede
    05.23.2017

    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.

  33. 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: https://www.loveandlemons.com/creamy-white-bean-tomato-soup/

    Hope that helps!

  34. Shelby
    11.17.2017

    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?

  35. Melanie from theclever.kitchen
    02.01.2018

    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.

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.