EASY & CREAMY VEGAN TOMATO SOUP
We may earn a commission if you decide to make a purchase through our links, at no cost to you. As an Amazon Associate I earn from qualifying purchases. Please read our privacy policy for details.
- more flavorful
- more nutritious
- more kick
- more creaminess
- more more more!
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 It’s no secret that I am a huge fan of soup! I recently discovered this delicious recipe for Navy Bean Vegetable Soup! Add it to your must-try list!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
- Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed)
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion diced
- 5 garlic cloves minced
- 2 14-ounce cans crushed tomatoes
- 1/2 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.