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.


crushed tomatoes vegetable broth coconut milk salt and pepper garlic powder

©Kirsten Nunez

oregano croutons fresh basil olive oil onion

Step 1:

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

©Kirsten Nunez


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.

Step 2:

©Kirsten Nunez

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.

Step 3:

©Kirsten Nunez

• Add nutritional yeast for a    cheesy flavor. • 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.

Tips and Variations

©Kirsten Nunez

Swipe up to learn more!