A big comforting bowl of tomato soup. Don't you feel all cozy inside just thinking about dunking a big ol' piece of crusty bread in this bowl of goodness?
With this uber simple recipe, you'll have soup for the whole family in 20 minutes, and you won't have to worry about all the additives you'd get in the canned stuff.
Impress your loved ones with this super flavorful vegan tomato soup - they'll think you've slaved at the stove for hours!
Be sure to bookmark this recipe in the Grow app so you can have it available whenever the craving hits! (look for the heart in the bottom right of your screen)
There are some recipes that you just can't live without. Ones that make you feel all cozy inside. Ones that are packed full of so much flavor, you know you're going to want a second helping.
Let me tell you - this bangin' vegan tomato soup is way more than anything you'd pour out of a can.
- more flavorful
- more nutritious
- more kick
- more creaminess
- more more more!
And that's what you and your crew will be be saying the minute you take the last bite.
You may think that opening a can of soup is the easiest most convenient way of eating soup, and well, you may be right when it comes to convenience. But with just an extra 15-20 minutes or so, you could have a homemade vegan tomato soup on the table.
Within the first bite, you'll be so glad you made the decision to go homemade. Especially once you get a look at the ingredients your average can of tomato soup:
Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Wheat Flour, Water, Contains Less Than 2% Of: Salt, Potassium Chloride, Citric Acid, Natural Flavoring, Ascorbic Acid (Vitamin C), Monopotassium Phosphate, Celery Extract, Garlic Oil.
Dude, I do not need high fructose corn syrup in my soup!
And honestly, this is one of those super easy recipes where you really just pour it all in and let the flavors do all the work.
Let's talk about those flavors!
Vegan Tomato Soup Ingredient Spotlight
Onion & Garlic - Oh you know any good savory recipe starts with the flavor of onions and garlic.
Crushed Tomatoes - Of course, the tomatoes are the star of the show here. I would go with a higher quality tomato brand. I really like Muir Glen brand, but whatever your favorite is will be great. You can also use diced tomatoes or even whole peeled tomatoes if that's what you have on hand. It will all be pureed in the end anyway.
Coconut Milk - This is where you're going to get that dreamy creamy texture for your vegan creamy tomato soup. I promise this won't give a coconut flavor to your soup! You could use a different non-dairy milk like almond or soy, but you just won't get the creaminess the coconut milk gives you.
Nutritional Yeast - nooch is such a magical ingredient that ends up in so many of my savory recipes. A hint of a cheesy flavor. A nuttiness. And of course, you'll get added B12 from the nutritional yeast as well!
Of course, some amazing seasonings to bring it all together, and your belly is going to be so happy!
Now for the good stuff.
How do you make homemade vegan tomato soup from scratch?
It couldn't be easier!
- Heat the olive oil in a medium soup pot over medium-low heat.
- Once the pot is hot, add the onions and coo for 6-8 minutes until soft and translucent. Add the minced garlic and stir for 30-60 seconds, or until aromatic.
- Add the crushed tomatoes, coconut cream, nutritional yeast, paprika, and dried basil. Stir together.
- Raise the heat to medium and bring to a boil. Let soup simmer for 8-10 minutes.
- Turn off heat and let the soup cool slightly for 5 minutes before transferring to a blender.
- Blend everything until smooth and creamy. Taste and add salt as needed.
- Serve in bowls and top with fresh basil, croutons, and a swirl or two of coconut cream.
A few commonly asked questions about this homemade vegan tomato soup recipe
What if I don't have a blender? You can totally try and use a stick/immersion blender, but I will say that with tomato soup, that may not be the best decision. I made a massive mess with the tomatoes splattering all over the place - and girl! Hot tomatoes burn! The great thing with this recipe is that you don't really need to have a high-powdered blender like a Vitamix or a Blendtec. Just a regular old blender will do. We aren't blending nuts or anything like that. Just a simple soup.
How long can I store this vegan tomato soup? Feel free to store in the refrigerator in an air-tight container for up to 5 days.
Looking for more comforting vegan soups?
Vegan Chicken Noodle Soup Creamy Vegan Lemon Asparagus Soup Vegan Bean and No Bacon Soup White Bean Soup in the Instant Pot
Now that you know how easy it is to make this Vegan Tomato Soup Recipe, please give it a star rating and a share below and comment letting us know how it turned out for you!
VEGAN TOMATO SOUP
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion diced
- 5 garlic cloves minced
- 2 14-ounce cans crushed tomatoes
- ½ cup coconut cream the solid from a can of coconut milk
- 2 Tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- fresh basil for garnish
- croutons to top
- salt to taste
Instructions
- Heat the olive oil in a medium soup pot over medium-low heat.
- Once the pot is hot, add the onions and coo for 6-8 minutes until soft and translucent. Add the minced garlic and stir for 30-60 seconds, or until aromatic.
- Add the crushed tomatoes, coconut cream, nutritional yeast, paprika, and dried basil. Stir together.
- Raise the heat to medium and bring to a boil. Let soup simmer for 8-10 minutes.
- Turn off heat and let the soup cool slightly for 5 minutes before transferring to a blender.
- Blend everything until smooth and creamy. Taste and add salt as needed.
- Serve in bowls and top with fresh basil, croutons, and a swirl or two of coconut cream.
Video
Nutrition
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