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EASY VEGAN TOMATO SOUP
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VEGAN TOMATO SOUP

Having a quick and easy vegan tomato soup recipe on hand that tastes rich, creamy, and full of flavor is key for getting through the cold seasons.
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 cups
Calories 250kcal
Author Holly Waterfall

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.

Video

Nutrition

Serving: 1c | Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Sodium: 258mg | Fiber: 3g | Sugar: 22g