Tomato soup and grilled cheese is one of those classic pairings that just works. I took that idea and turned the grilled cheese into little croutons that sit right on top of the soup.

The soup itself is smooth and creamy, but there is no dairy in it at all. I use full fat coconut milk to get that rich texture without any cream.

The grilled cheese croutons are made with sourdough and dairy free cheddar shreds, then toasted until golden and cut into small cubes.

If you have been missing this comfort food combo since going dairy free, this one is for you. It tastes just as good as the original.

Let me show you how I put it all together.

Why This Recipe Is a Keeper

Deep Tomato Flavor – Cooked tomato paste and simmered whole tomatoes create a rich, savory soup with impressive depth.

Creamy Without Dairy – Full fat coconut milk gives the soup a silky texture while keeping it completely dairy free.

Fresh and Balanced – Fresh basil and balsamic vinegar brighten the tomatoes and balance their natural sweetness.

Perfect Texture Contrast – Crisp sourdough croutons and melted dairy free cheddar make every spoonful more satisfying.

Here’s What You’ll Need

For the Soup

3 tbsp Olive Oil
1 large Yellow Onion, diced
5 cloves Garlic, sliced
3 tbsp Tomato Paste
2 cans (28 oz each) Whole Peeled Tomatoes
2 cups Vegetable Broth
1 tsp Sugar
1 1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes
3/4 cup Full Fat Coconut Milk
1 cup Fresh Basil Leaves
1 tbsp Balsamic Vinegar

For the Grilled Cheese Croutons

4 slices Sourdough Bread
3 tbsp Dairy Free Butter, softened
1 cup Dairy Free Cheddar Shreds
1/4 tsp Garlic Powder

How to Make It

Step 1

Heat the olive oil in a large pot over medium heat and cook the onion for 7 minutes until golden. Add the garlic and cook 1 minute more.

Step 2

Stir in the tomato paste and let it fry in the oil for 2 full minutes until it turns brick red. This deepens the flavor more than any other step in the recipe.

Step 3

Add the canned tomatoes with their juice, crushing them with a spoon, along with the broth, sugar, salt, pepper, and red pepper flakes. Simmer uncovered for 25 minutes.

Step 4

Blend the soup until completely smooth using an immersion blender, or in batches in a standing blender with the lid vented.

Step 5

Stir in the coconut milk, fresh basil, and balsamic vinegar, then blend once more just until the basil disappears into the soup and it turns a deep creamy orange.

Step 6

Butter one side of each bread slice with the dairy free butter and sprinkle the garlic powder over the cheddar shreds. Build two sandwiches with the buttered sides facing out.

Step 7

Toast the sandwiches in a skillet over medium low heat for 4 minutes per side, pressing gently, until deep golden and the cheese has melted. Cut them into small cubes.

Step 8

Ladle the soup into bowls and pile the warm grilled cheese croutons on top right before serving.

Recipe Tips

Let the Tomato Paste Darken

Give the tomato paste the full 2 minutes in the oil. Stir it often and wait until it changes from bright red to a deeper brick color.

If it starts sticking too quickly, lower the heat slightly instead of adding liquid. This step removes the raw tomato taste and gives the soup a richer flavor.

Choose Good Canned Tomatoes

Whole peeled tomatoes usually give this soup a smoother texture and fresher flavor than pre-diced tomatoes. I recommend using tomatoes packed in juice rather than thick puree.

Some brands are more tart or salty than others. After the soup simmers, taste it before adding extra sugar or salt so you can adjust it accurately.

Simmer the Soup Uncovered

Keep the soup at a gentle simmer with small, steady bubbles. A rapid boil can reduce the liquid too quickly and make the tomato flavor taste overly concentrated.

Leaving the pot uncovered allows some water to evaporate, which creates a thicker texture. If it becomes thicker than you prefer, stir in a small amount of vegetable broth before blending.

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