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!
Table of Contents
Key Ingredients
- 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.
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.
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.
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.
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 Croutons — Top your tomato soup with crunchy vegan croutons
- Vegan Parmesan cheese — This cashew-based cheese makes an excellent garnish
- Vegan potato gnocchi — Bulk up your tomato soup with homemade gnocchi
Vegan Tomato Soup
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.
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