Sun dried tomato soup is the ultimate comfort dish that turns pantry staples into something rich, flavorful, and incredibly satisfying. With its bold, tangy tomato base, velvety coconut milk, and fragrant basil, this 30-minute recipe is everything you want in a quick weeknight soup. It’s naturally dairy-free, kid-friendly, and makes a perfect match for grilled cheese or garlic bread. Whether you’re craving something cozy on a rainy day or need a no-fuss lunch, this sun dried tomato soup is your new go-to.
Table of Contents
Why You’ll Love This Recipe
- Quick & easy – Ready in just 30 minutes
- Rich tomato flavor – Thanks to sun-dried tomatoes and crushed tomatoes
- Creamy without dairy – Coconut milk adds richness
- Pantry-friendly – Uses simple, staple ingredients
- Perfectly customizable – Add pasta, greens, or protein
Ingredients
- 28 oz crushed tomatoes
- ¼ cup sun-dried tomatoes (chopped or rehydrated if dry-packed)
- 1 garlic clove, minced
- ¼ cup fresh basil or 4 tsp dried basil
- 1 cup full-fat coconut milk
- ½ cup water (or more to thin)
- Salt and black pepper, to taste
Instructions
- Blend the Ingredients
Add crushed tomatoes, sun-dried tomatoes, coconut milk, basil, garlic, and water to a blender. Blend until smooth. - Simmer the Soup
Pour the blended mixture into a saucepan. Bring to a light boil, then reduce heat and simmer for 15–20 minutes. - Adjust & Serve
Taste and season with salt and pepper. If the soup is too thick, add more water or broth until desired consistency. Serve hot.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–35 minutes
- Servings: 3–4
- Difficulty: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 160–210
- Fat: 12–15 g
- Carbohydrates: 14–18 g
- Protein: 2–4 g
- Fiber: 3–4 g
- Sugar: 6–8 g
Tips & Variations
- Use broth instead of water for extra flavor
- Blend in greens like spinach or kale for added nutrients
- Swap coconut milk for heavy cream if not dairy-free
- Add cooked pasta like orzo or ditalini for a heartier bowl
- Make it spicy with a pinch of chili flakes
FAQs
Can I use dry-packed sun-dried tomatoes?
Yes. Soak them in hot water for 10–15 minutes before blending.
Is this soup freezer-friendly?
Absolutely. Let it cool completely, then freeze for up to 3 months.
What if I don’t have coconut milk?
You can use heavy cream or whole milk instead, though the texture will differ.
30-Minute Sun Dried Tomato Soup
Equipment
- – Blender
- – 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 basil
- – 1 cup full-fat coconut milk
- – ½ cup water
- – Salt and black pepper to taste
Instructions
- Add all ingredients to a blender. Blend until smooth.
- Pour into a pot. Simmer over low heat for 15–20 minutes.
- Adjust salt, pepper, and thickness to taste. Serve hot.
Notes
– Add pasta or greens to bulk it up
– Rehydrate dry-packed tomatoes before blending
Conclusion
This sun dried tomato soup delivers bold flavor, creamy texture, and cozy comfort in every spoonful—all in just 30 minutes. It’s a staple you’ll return to all year round.