Vegan Tomato Soup

This vegan tomato soup is dairy-free, healthy, and easy to make at home in a blender. Serve this simple soup recipe as an appetizer, side dish, or part of an entrée.

Kirsten Nunez, MS

By Kirsten Nunez, MS

1 Rating

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Vegan tomato soup in a bowl, topped with croutons and fresh basil.
Photo: Kirsten Nunez

When it comes to classic soup recipes, you can’t go wrong with tomato soup. However, it can be difficult to find vegan versions in stores — and often, they’re expensive.

Enter this simple vegan tomato soup recipe. It’s ready in just 15 minutes and calls for just three steps. Plus, it uses kitchen pantry staples, so you can easily make it on a budget.

The trick is to use a vegan thickener, such as canned coconut milk or soy milk. Another option is to reach for silken tofu. These ingredients will help make the soup delightfully thick and satisfying.

Serve this tomato soup with homemade vegan croutons or as a side with vegan grilled cheese. Enjoy!

Key Ingredients

Ingredients for vegan tomato soup: Crushed tomatoes, vegetable broth, onion, plant-based milk, fresh basil, and spices.
Photo: Kirsten Nunez
  • Crushed tomatoes. For a chunkier soup, use diced tomatoes.
  • Vegetable broth. This recipe is perfect for homemade vegan vegetable broth.
  • Plant-based milk. Non-dairy milk gives the soup a creamy consistency. Ideal options include canned coconut milk or soy milk.

How to Make Vegan Tomato Soup

Ready in just three steps, this vegan tomato soup is easy to make at home. Check out the full ingredients list and tutorial at the bottom of this post.

1. Warm olive oil in a skillet over medium heat. Add the onions and cook until translucent, about 5 to 7 minutes.

Cooking onions in a pan.
Photo: Kirsten Nunez

2. Let the onions cool slightly, then add to a blender with crushed tomatoes, vegetable broth, non-dairy milk, and spices. Blend until smooth. Taste and add more salt and spices as needed.

Vegan tomato soup in a blender.
Photo: Kirsten Nunez

3. Transfer to a pot and warm until heated through. Alternatively, you can pour the soup into a microwave-safe bowl and heat in the microwave. Top with vegan croutons and basil.

Vegan tomato soup in a bowl, topped with croutons and fresh basil.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Keep it chunky. If you prefer soups with more texture, blend the mixture until it’s just combined but still chunky.
  • Add hot sauce. For a spicy kick, add a splash of your favorite hot sauce. You can also add crushed red pepper.
  • Use water. Although this recipe tastes best with vegetable broth, feel free to use water if you don’t have broth on hand.
  • Add nutritional yeast. Sprinkle in some nooch for cheesy flavor.
  • Experiment with seasonings. Elevate the soup’s flavor profile by adding even more dried herbs. Tasty ideas include dried thyme, parsley, and or Italian seasonings.
  • Try tofu. Thicken up this soup by adding 1/4 to 1/2 cup silken tofu instead of milk.
  • Choose the right milk. For the best thickness, use the white part of canned coconut milk. Soy milk also works well.
Vegan tomato soup in a bowl, topped with croutons and fresh basil.
Photo: Kirsten Nunez

How to Store Leftovers

Store leftover vegan tomato soup in an airtight container in the refrigerator for 3 to 4 days. To freeze leftover soup, pour it into a silicone soup container (such as a SouperCube) and store it for up to 3 months.

Serving Suggestions

Vegan tomato soup in a white bowl

Vegan Tomato Soup

This vegan tomato soup is dairy-free, healthy, and easy to make at home in a blender. Serve this simple soup recipe as an appetizer, side dish, or part of an entrée.
Click stars below to rate, or leave a full review in the comments
1 Rating
Print Rate it Now Pin Recipe
Course: Soup
Cuisine: American
Diet: Vegan
Keyword: tomato soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 158kcal
Author: Kirsten Nunez, MS

Ingredients

  • 2 tablespoons olive oil
  • 28 ounces canned crushed tomatoes
  • 1 medium onion diced
  • 2 cups vegetable broth
  • ½ cup soy or canned coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Croutons
  • Fresh basil

Instructions

  • Warm olive oil in a skillet over medium heat. Add the onions and cook until translucent, about 5 to 7 minutes.
  • Let the onions cool slightly, then add to a blender with crushed tomatoes, vegetable broth, non-dairy milk, and spices. Blend until smooth. Taste and add more salt and spices as needed.
  • Transfer to a pot and warm until heated through. Alternatively, you can pour the soup into a microwave-safe bowl and heat in the microwave. Top with vegan croutons and basil.

Notes

  • Depending on the size of each serving, this recipe yields 2 to 6 servings.
  • Although this recipe tastes best with vegetable broth, feel free to use water if you don’t have broth on hand.
  • Sprinkle in some nooch for cheesy flavor.
  • Elevate the soup’s flavor profile by adding even more dried herbs. Tasty ideas include dried thyme, parsley, and/or Italian seasonings.
  • Thicken up this soup by adding 1/4 to 1/2 cup silken tofu instead of milk.
  • For the best thickness, use the white part of canned coconut milk. Soy milk also works well.
  • If you prefer soups with more texture, blend the mixture until it’s just combined but still chunky.
  • For a spicy kick, add a splash of your favorite hot sauce. You can also add crushed red pepper.

Recommended Tools & Products

Sauce Pan
Best Blenders for Vegans
High-Powered Blender

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1039mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 803IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 3mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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