30-Minute Sun Dried Tomato Soup

Sun dried tomato soup is your new favorite cozy meal—ready in under 30 minutes and bursting with bold, tangy tomato flavor. Whether you’re craving a comforting lunch or a no-fuss dinner with grilled cheese on the side, this creamy soup delivers rich taste with minimal effort. With just a few pantry staples, including crushed tomatoes, garlic, basil, and sun dried tomatoes, you’ll be amazed at the depth of flavor packed into every spoonful. It’s naturally dairy-free thanks to full-fat coconut milk and blends up beautifully for a velvety, restaurant-worthy finish.

Why You’ll Love This Recipe

this recipe

• ⏱ Quick & easy – On the table in just 30 minutes
• 🌱 Vegan & dairy-free – Coconut milk provides rich creaminess
• 🍅 Packed with flavor – Sun dried tomatoes add a deep, concentrated tomato punch
• 🍽 Minimal ingredients – All pantry staples
• 🥄 Blends smooth – Perfect texture for dipping bread or 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 desired thickness)
• Salt and black pepper, to taste

Instructions

1. Blend Everything
   In a blender, combine:
   • Crushed tomatoes
   • Sun dried tomatoes
   • Garlic
   • Basil
   • Coconut milk
   • Water
   • Salt and pepper
     Blend until smooth and creamy.
2. Simmer
   Pour the mixture into a saucepan. Bring to a gentle boil over medium heat, then reduce to low.
   Simmer for 15 minutes, stirring occasionally.
3. Adjust & Serve
   Taste and adjust seasoning. Add more water or coconut milk to thin if needed.
   Serve hot with bread, grilled cheese, or salad.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Difficulty: Easy

Nutrition Facts (Per Serving – Approx.)

• Calories: 160
• Fat: 11 g
• Carbohydrates: 14 g
• Protein: 2 g
• Fiber: 3 g
• Sugar: 5 g

Tips & Variations

• Use oil-packed sun dried tomatoes for quicker blending
• Coconut milk can be replaced with heavy cream if dairy isn’t an issue
• Add-ins: Stir in cooked pasta or chickpeas for a heartier version
• Fresh basil gives a punch of flavor, but dried works fine in a pinch
• Texture tip: Let soup cool slightly before blending to avoid blender mishaps

FAQs

Can I freeze sun dried tomato soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.

Can I use diced tomatoes instead of crushed?
Absolutely. Blend thoroughly to smooth out texture before simmering.

Is it spicy?
No, but you can add red pepper flakes if you want a little heat.

Sun Dried Tomato Soup

Creamy, tangy, and quick to prepare, this sun dried tomato soup is a vegan-friendly favorite that’s perfect with grilled cheese or fresh bread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• – 28 oz crushed tomatoes
• – ¼ cup sun dried tomatoes chopped
• – 1 garlic clove minced
• – ¼ cup fresh basil or 4 tsp dried basil
• – 1 cup full-fat coconut milk
• – ½ cup water more as needed
• – Salt and pepper to taste

Equipment

• – Blender
• Saucepan
• Ladle

Method

 

1. Add all ingredients to a blender and blend until smooth.
2. Pour into a saucepan and simmer for 15 minutes over low heat.
3. Adjust thickness and seasoning. Serve warm

Notes

– Use oil-packed sun dried tomatoes for easiest blending
– Heavy cream may replace coconut milk if preferred
– Add pasta or chickpeas for a heartier version

Conclusion

Sun dried tomato soup is the perfect solution when you need something nourishing, flavorful, and fast. It’s rich and creamy without dairy, and each bowl is full of intense tomato flavor thanks to the sun dried tomatoes. Whether it’s a weeknight dinner or a rainy day lunch, this 30-minute soup will leave you completely satisfied—and craving more.