A creamy vegan tomato soup bursting with fresh flavors and spices. With a handful of pantry and fresh ingredients you’ll have a creamy homemade tomato soup in minutes!
The kind of tomato soup I had growing up was from a can. My mom usually stirred in milk for creaminess and served it with a side of saltines to crush on top. If I put enough saltines in that soup it wasn’t so bad, and if I got a grilled cheese to dip into it, well, that was extra special.
Nowadays, I don’t go for canned tomato soup, and why would I when I can make a homemade version with a rich depth of flavor in minutes!
I’ve been trying to encourage my kids to give soup a chance. They’re not too keen on soup. I’m not exactly sure why, except the older one is very temperature sensitive and he has a preconceived notion that all soup is going to burn his tongue.
But that hasn’t kept me from making soups at home. I love a good soup! Especially in winter. It’s a one pot meal full of veggies, and since I make mine whole food plant-based my soups are also low in calories and fat.
If I can get my kids to jump aboard the soup train I’d be thrilled!
Well, I think I did it folks! With enticing whole wheat croutons on top my kids actually ate their entire bowl of tomato soup! Lucky for them, they never had to have the canned version! And I think you’ll enjoy this take on tomato soup too!
Why You’ll Love this Creamy Vegan Tomato Soup…
- Pantry staples
- Dried and fresh herbs
- Coconut milk adds a creamy finish
- Kid approved!
- Easy and fast
- Prepare as a side dish, main meal, or easy lunch
Ingredients You’ll Need
- 2 15 oz cans of fire roasted tomatoes
- 1 15 oz can of diced tomatoes
- ¼ cup vegetable stock
- ½ cup red onion chopped
- 1 clove of garlic minced
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp coconut sugar
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup of light coconut milk
Tools and Equipment You’ll Need
Use an immersion blender or stand blender to create the creamy consistency for this soup. An immersion blender is a bit messier (as it sometimes splatters) so warning don’t wear you’re nicest clothes when you make this soup!
Or as an alternative use a stand blender and transfer batches of soup to blend. Don’t put all the soup in at one time or fill it to the top, as the soup will expand when blended and cause a huge blender explosion and you’ll have bits of tomato covering your kitchen. Not that I know from experience ;
How to Make Creamy Vegan Tomato Soup – Step by Step
Step 1: Sauté onions in ¼ cup of vegetable stock until translucent. Add minced garlic and sauté an additional minute or two.
Step 2: Add 2 cans of fire roasted tomatoes, and one can of diced tomatoes. Stir to combine and bring to a boil.
Step 3: Add oregano, basil, coconut sugar, salt, and pepper. Stir to combine.
Step 4: Stir in coconut milk.
Step 5: Using an immersion blender or stand blender, blend until a creamy texture is reached. If using a stand blender transfer small batches and blend a little at a time. Do not fill the soup to the top!
What makes this Creamy Vegan Tomato Soup healthy?
- Low in Calories and Fat-One large serving of this soup has only 103 calories and 2 grams of fat.
- High in Antioxidants-Tomatoes are an excellent source of antioxidants which is linked to a reduced risk of heart disease and some cancers.
- Rich in Vitamins and Nutrients-Tomatoes are also high in many vitamins and nutrients including Vitamin C, potassium, folate, and vitamin K.
Tips for Making Creamy Vegan Tomato Soup
- Find low sodium or no salt added tomatoes and vegetable stock to reduce the overall sodium content.
- Using a stand mixer is easier to get the best creamy consistency. An immersion blender also works, but is a bit messy, and will take more time.
- If using a stand mixer fill about halfway with soup. Blend until smooth, transfer to another container, and repeat until all soup is blended.
How to Serve Creamy Vegan Tomato Soup
- Vegan Grilled Cheese Sandwiches
- Topped with Whole Wheat Croutons and Fresh Basil
- Add a spoonful of cashew cream
- Alongside a garden salad
Check-Out these other healthy Vegan Soup Recipes!
- 38 Vegan Soup Recipes
- Vegan Butternut Squash Soup with Sage
- Sweet Potato and Red Pepper Soup
- Vegan Pumpkin Soup
- Vegan Black Eyed Pea Soup
- Vegan Lentil Soup
- Vegan Cauliflower Soup
If you’ve tried my recipe for Creamy Vegan Tomato Soup, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Creamy Vegan Tomato Soup
Equipment
Ingredients
- 30 oz fire roasted tomatoes 2 15 oz cans
- 15 oz diced tomatoes 1 15 oz can
- ¼ cup vegetable stock
- ½ cup red onion
- 1 clove garlic minced
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp coconut sugar
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup light coconut milk
Optional Toppings
- fresh basil
- whole wheat croutons
Instructions
- Sauté onions in ¼ cup of vegetable stock until translucent. Add minced garlic and sauté an additional minute or two.
- Add 2 cans of fire roasted tomatoes, and one can of diced tomatoes. Stir to combine and bring to a boil.
- Add oregano, basil, coconut sugar, salt, and pepper. Stir to combine.
- Stir in coconut milk.
- Using an immersion blender or stand blender, blend until a creamy texture is reached. If using a stand blender transfer small batches and blend a little at a time. Do not fill the soup to the top!
Video
Notes
- Find low sodium or no salt added tomatoes and vegetable stock to reduce the overall sodium content.
- Using a stand mixer is easier to get the best creamy consistency. An immersion blender also works, but is a bit messy, and will take more time.
- If using a stand mixer fill about halfway with soup. Blend until smooth, transfer to another container, and repeat until all soup is blended.
Nutrition
This tomato soup is so creamy and delicious. Love the roasted tomato option. Full of flavors and spices make it unique and perfect.
Just a great tasting soup! Love the fire roasted tomatoes!
So delicious – love the vibrant colour and full-flavoured taste of this!
SO DELICIOUS and healthy. Absolute comfort on this chilly February day. Thanks for the perfect recipe!
I love a good soup! This looks thick and satisfying. Thanks!
Yum! My non-vegan husband and son both loved this!
So glad your family enjoyed it!
I actually haven’t made the recipe yet but was wondering if I could use whole ripe tomatoes and how many would I use to substitute for the cans of tomato. Thanks!
Hi Melisa,
Yes, you can use fresh tomatoes. There are about 5-6 chopped tomatoes or about 1 pound of tomatoes in each 15 oz can, so I would recommend 10-12 fresh tomatoes, or about 2 pounds. Hope this helps!!