Easy Creamy Vegan Tomato Soup Recipe
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This creamy vegan tomato soup is easy to make using canned tomatoes, coconut cream, and simple pantry staples. Rich, comforting, and ready in 25 minutes!
Soup season or not, everyone needs a go-to tomato soup recipe they can rely on. It shouldn’t be complex or require special ingredients.
Enter this vegan creamy tomato soup recipe.
It’s so simple that once you’ve made it, you won’t need to peek at the recipe card again.
With just a few basic ingredients, it’s also the perfect vegan soup to warm you and your loved ones up without breaking the bank!
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Don’t you feel all cozy inside just thinking about a bowl of tomato soup on a chilly evening?
But why stop there? This dairy free tomato soup is the perfect match for other comfort foods, like grilled cheese sandwich or vegan egg salad sandwich!
Why You’ll Love This Creamy Vegan Tomato Soup Recipe
- This vegan tomato soup is super easy to make because it uses canned tomatoes, and everything is processed in a blender. Less prep work and you’ll still get the best creamy texture!
- This non dairy tomato soup recipe uses simple ingredients! It’s affordable and way better than canned soups, which usually contain ingredients like high fructose corn syrup.
- This plant-based tomato soup can be served in many ways! Dunk your favorite crusty bread in it, enjoy it with a wholesome salad, or use it as a pasta sauce.
Ingredients And Substitutions
Olive oil – For cooking the creamy vegan tomato soup’s aromatic base. You can also use vegan butter for extra richness.
Yellow onion – For a flavor boost, cook them longer until they caramelize.
Garlic – Delivers savory goodness to the plant based tomato soup.
Crushed tomatoes – We’ll use canned tomatoes to skip the chopping in this homemade tomato soup recipe! To balance their acidity, you can also add a bit of maple syrup to the soup.
Full-fat coconut milk – The secret behind this non dairy tomato soup’s rich, creamy texture. And don’t worry—your soup won’t taste like coconut!
Nutritional yeast – For a hint of cheesy flavor.
Smoked paprika, dried basil, and salt – The herbs and seasonings are up to you! Add dimension to this dairy free tomato soup with black pepper, dried oregano, or red pepper flakes.
Fresh basil – The silky smooth, dairy-free tomato soup tastes and looks amazing with fresh basil on top to bring everything together. You can also garnish it with rosemary sprigs!
Croutons – Besides croutons, you can also serve this delicious tomato soup with hearty sides like vegetarian stuffed peppers or grilled beet flatbread salad!
Tips For Making This Recipe
Chill the Coconut Milk
For the coconut cream, chill the canned coconut milk overnight. Open the can without shaking, then scoop out the solidified portion, which is the coconut cream. The liquid portion can be used for other recipes, like smoothies!
Blend the Soup Carefully
Allow the soup to cool before transferring it to the blender jar, and start at the lowest blending speed. Alternatively, you can use an immersion blender and blend directly in the pot.
Must-Try Serving Ideas
This creamy vegan tomato soup can be poured over pasta or served with flatbread. It will also be amazing alongside vegan meatloaf, Vesuvio potatoes, or spiced chickpea kale salad.
Vegan Tomato Soup Recipe FAQs
Do you need a blender to make this vegan tomato soup recipe?
The blender is needed to make a smooth and creamy soup. But if you don’t own one, you can use tomato puree! Pass it through a strainer for an extra smooth soup!
How long can you store homemade tomato soup?
This vegan creamy tomato soup lasts in an airtight container in the fridge for up to 5 days. You can also freeze your leftover soup for up to 2 months.
What can I use instead of coconut cream for this dairy free tomato soup?
You can use cashew cream as an alternative to coconut cream. Soak raw cashews for about 4 hours, then puree them with a bit of water until the consistency is similar to heavy cream.
How do you make vegan tomato soup more creamy?
You can add white beans or chickpeas to make a creamier soup without dairy.
Can I use fresh tomatoes for this creamy vegan tomato soup instead of canned tomatoes?
Absolutely! I recommend peeling the fresh tomatoes first.
More Delicious Vegan Soup Recipes
- Vegan Bean and No Bacon Soup
- Vegan Potato Soup
- Vegan Chicken Noodle Soup
- Vegan Cabbage Soup
- Crockpot Minestrone Soup
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Creamy Vegan Tomato Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 1 medium onion. diced
- 5 garlic cloves. minced
- 2 14-oz cans crushed tomatoes
- 1/2 cup coconut cream from a can of chilled coconut milk
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp dried basil
- Salt to taste
- Fresh basil for garnish
- Croutons for serving
Instructions
- Heat olive oil in a pot over medium-low heat. Add the onions and cook for 6 to 8 minutes until soft and translucent.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Add the tomatoes, coconut cream, nutritional yeast, paprika, and dried basil. Stir to combine.
- Adjust the heat to medium and bring to a boil. Allow to simmer for 8 to 10 minutes.
- Turn off the heat and let your tomato soup cool slightly for 5 minutes.
- Transfer it to a blender and blend until smooth and creamy.
- Return the soup to the pot and simmer for a few more minutes. Taste and season with salt as needed.
- Serve with basil and croutons. You can also swirl in some more coconut cream if desired. Enjoy!
Notes
- For the coconut cream, chill the canned coconut milk overnight. Open the can without shaking, then scoop out the solidified portion, which is the coconut cream. The liquid portion can be used for other recipes, like smoothies!
- Allow the soup to cool before transferring it to the blender jar, and start at the lowest blending speed. Alternatively, you can use an immersion blender and blend directly in the pot.
- This creamy vegan tomato soup can be poured over pasta or served with flatbread. It will also be amazing alongside vegan meatloaf, Vesuvio potatoes, or spiced chickpea kale salad.
