Creamy Vegan Tomato Soup

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!

Course Soup, Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings cups

Calories 97kcal

Author Louisa

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.

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