Sun dried tomato soup is a rich, creamy, and flavor-packed comfort food that comes together in just 30 minutes. Using pantry staples like crushed tomatoes, garlic, coconut milk, and (of course) sun-dried tomatoes, this soup is as easy as it is satisfying. Whether you’re craving a cozy lunch or a simple dinner paired with grilled cheese, this dairy-free tomato soup will quickly become your cold-weather go-to.
When you want something warm, comforting, and quick, this sun dried tomato soup hits all the right notes. It’s intensely flavorful thanks to the concentrated umami of sun-dried tomatoes, while coconut milk brings velvety richness without any dairy. Best of all, it’s made in one pot and ready in under half an hour. You’ll love how accessible, nourishing, and delicious this soup is — even picky eaters ask for seconds!
Table of Contents
❤️ Why You’ll Love This Recipe
- 🕒 Quick & Easy – 30 minutes from prep to bowl
- 🥫 Pantry-Friendly – Uses ingredients you likely have on hand
- 🥥 Naturally Dairy-Free – Coconut milk makes it extra creamy
- 🍅 Big Tomato Flavor – Sun-dried tomatoes add depth and tang
- 🍽️ Perfect Anytime Meal – Great solo or with a grilled cheese
🛒 Ingredients
- 28 oz crushed tomatoes
- ¼ cup sun-dried tomatoes (chopped)
- 1 garlic clove, minced
- ¼ cup fresh basil (or 4 tsp dried)
- 1 cup full-fat coconut milk
- ½ cup water (adjust to preference)
- Salt and black pepper, to taste
🔪 Instructions
- Blend Everything
Combine the crushed tomatoes, sun-dried tomatoes, coconut milk, basil, garlic, and water in a high-speed blender. Blend until smooth. - Simmer Gently
Pour the blended soup into a large pot. Bring to a gentle boil over medium heat, then reduce to low and simmer for 15–20 minutes, stirring occasionally. - Taste and Adjust
Add salt and pepper to taste. If the soup thickens too much, stir in a splash of water or broth. - Serve Warm
Ladle into bowls and garnish with extra basil or a drizzle of olive oil if desired.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
🧮 Nutrition Facts (Per Serving – Estimated)
- Calories: ~160
- Protein: 2–3g
- Fat: 10–12g
- Carbohydrates: 15–18g
- Fiber: 3g
💡 Tips & Variations
- Use Oil-Packed or Dry Sun-Dried Tomatoes – Just soak dry ones first!
- Swap Coconut Milk – Heavy cream or oat milk works too.
- Add Protein – Stir in cooked lentils or chickpeas.
- Make It Spicy – Add a pinch of red pepper flakes or harissa paste.
- Garnish Ideas – Try croutons, a swirl of pesto, or vegan parmesan.
❓ FAQs
Can I use tomato paste instead of sun-dried tomatoes?
You can, but you’ll lose that signature chewy, tangy flavor. Use 2 tbsp paste as a backup.
Is this soup freezer-friendly?
Yes! Let it cool completely, then freeze in individual containers for up to 3 months.
Can I blend it after cooking?
Absolutely. You can simmer the ingredients first, then blend carefully in batches.
Sun Dried Tomato Soup
Equipment
- – Blender
- – Medium saucepan
- Ladle
Ingredients
- – 28 oz crushed tomatoes
- – ¼ cup sun-dried tomatoes chopped
- – 1 garlic clove minced
- – ¼ cup fresh basil or 4 tsp dried
- – 1 cup full-fat coconut milk
- – ½ cup water
- – Salt and pepper to taste
Instructions
- Blend all ingredients until smooth.
- Transfer to a pot and bring to a gentle boil.
- Simmer for 15–20 minutes over low heat.
- Season with salt and pepper to taste.
- Serve hot with your favorite sides.
Notes
– Adjust consistency with extra water or broth.
– Garnish with croutons, fresh herbs, or a drizzle of olive oil.
🏁 Conclusion
Creamy, comforting, and packed with bold tomato flavor, this sun dried tomato soup is everything you want in a fast, wholesome meal. Whether you’re serving it with grilled cheese, crusty bread, or a fresh salad, it’s the kind of recipe you’ll keep coming back to — rain or shine.