Vegan Creamy Sun Dried Tomato Soup Recipe

This Vegan Creamy Sun Dried Tomato Soup is a velvety blend of rich, tangy flavors and comforting warmth. Sun-dried tomatoes bring a deep, umami sweetness, while creamy coconut milk adds a luxurious texture that’s both smooth and satisfying. Perfect for a cozy night in, this soup comes together in just 30 minutes, making it an ideal choice for busy evenings.

Every spoonful is a burst of vibrant, herb-infused goodness, with hints of garlic and basil complementing the robust tomato base. Whether you’re vegan or simply love hearty, plant-based meals, this soup is a nourishing treat that’s as easy to make as it is delicious. Serve it with crusty bread for a meal that feels indulgent yet wholesome.

Ingredients for Vegan Creamy Sun Dried Tomato Soup

• 2-3 tablespoons extra-virgin olive oil (adjust as needed)
• 4 shallots, chopped
• 2 garlic cloves, smashed
• ½ cup white wine (substitute with additional veggie broth if preferred)
• 4 cups veggie broth
• 1 cup full-fat coconut milk, plus extra for garnish
• ½ cup sun-dried tomatoes (from a jar, packed in oil)
• Pinch of dried oregano
• Pinch of red pepper flakes (adjust to taste)
• Handful of fresh basil, coarsely chopped, plus extra for garnish
• 2 teaspoons balsamic vinegar (or to taste)
• 1-2 teaspoons maple syrup or a pinch of sugar (optional, to taste)
• ¼ cup toasted pine nuts (optional, for added richness)
• Sea salt and fresh black pepper, to taste

Step-by-Step Instructions

1. Heat the oil: In a medium pot, heat the olive oil over medium heat.
2. Sauté shallots and garlic: Add the chopped shallots and smashed garlic, seasoning with a pinch of salt and pepper. Cook until the shallots are translucent, about 4 minutes.
3. Deglaze with wine: Pour in the white wine, stir, and let it cook out for 2-3 minutes.
4. Add liquids and tomatoes: Stir in the veggie broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes. Bring to a gentle simmer.
5. Simmer: Reduce the heat and let the soup simmer for 30 minutes, stirring occasionally.
6. Blend: Remove from heat, add the fresh basil, and blend the soup until smooth using a high-speed blender like a Vitamix.
7. Season: Taste and add balsamic vinegar, maple syrup (or sugar), and toasted pine nuts (if using). Pulse the blender a few times to combine.
8. Adjust and serve: Taste and adjust seasonings as needed. Serve with a swirl of coconut milk, chopped basil, and a sprinkle of red pepper flakes on top.

Perfect Pairings: Serving Suggestions

This Vegan Creamy Sun Dried Tomato Soup is a star on its own, but it pairs beautifully with a crusty baguette or garlic bread for dipping. For a heartier meal, serve it alongside a fresh green salad or a quinoa bowl. A sprinkle of toasted pine nuts and a drizzle of olive oil on top adds a delightful crunch and richness.

Make It Your Own: Recipe Variations

Feel free to customize this soup to suit your taste! Swap the coconut milk for cashew cream for a nuttier flavor, or add a handful of spinach or kale for extra greens. If you prefer a chunkier texture, blend only half the soup and leave the rest as is. For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.

Keep It Fresh: Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of veggie broth or coconut milk to bring it back to the desired consistency. This soup also freezes well—just thaw and reheat when ready to enjoy!

Blend It Right: Equipment Guidance

For the creamiest texture, a high-speed blender like a Vitamix works wonders. If you don’t have one, an immersion blender is a great alternative—just blend directly in the pot. Be cautious when blending hot liquids; allow the soup to cool slightly and blend in batches if needed to avoid splatters.

Quick Tips: Time-Saving Hacks

To save time, prep your shallots and garlic in advance and store them in the fridge. Use pre-chopped sun dried tomatoes from a jar to skip the chopping step. If you’re in a rush, simmer the soup for 15 minutes instead of 30—it will still be delicious, though slightly less rich in flavor.

Vegan Creamy Sun Dried Tomato Soup

Amy

This Vegan Creamy Sun Dried Tomato Soup is a velvety blend of rich, tangy flavors and comforting warmth. Perfect for a cozy night in, this soup comes together in just 30 minutes, making it an ideal choice for busy evenings.

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Servings 0

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 dried oregano
• Red pepper flakes
• Handful coarsely chopped fresh basil, plus extra for garnish
• 2 teaspoons balsamic vinegar (or to taste)
• 1-2 teaspoons 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

 

• 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.
• 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.
• Remove from heat, add a handful of basil and blend the soup until smooth, ideally in a Vitamix or similar.
• 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.

Keyword creamy, plant-based, soup, sun-dried tomato, vegan

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