Creamy Vegan Tomato Soup

Name: Creamy Vegan Tomato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 30 oz fire roasted tomatoes (2 15 oz cans); 15 oz diced tomatoes (1 15 oz can); 1/4 cup vegetable stock; 1/2 cup red onion; 1 clove garlic (minced); 1 tsp oregano; 1 tsp dried basil; 1 tsp coconut sugar; 1/4 tsp salt; 1/8 tsp pepper; 1/2 cup light coconut milk; fresh basil; whole wheat croutons

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A creamy vegan tomato soup bursting with fresh flavors and spices. With a handful of pantry ingredients, you’ll have a comforting homemade soup in 20 minutes!

Bowl of creamy vegan tomato soup with croutons and fresh herbs.

The kind of tomato soup I had growing up was from a can. My mom usually stirred in milk 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 with whole food plant-based ingredients, my soups are also low in calories and fat.

If I could 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 creamy tomato soup! Lucky for them, they never had to have the canned version! And I think you’ll enjoy this creamy vegan tomato soup too!

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Jump to:

Why You’ll Love this Creamy Vegan Tomato Soup
Ingredients and Notes
How to Make Creamy Vegan Tomato Soup
Frequently Asked Questions
What makes this Creamy Vegan Tomato Soup healthy?
Expert Tips
Serving Suggestions
Storage Instructions
More Vegan Soup Recipes!
Recipe

Why You’ll Love this Creamy Vegan Tomato Soup

Uses pantry staples
Both dried and fresh herbs
Coconut milk adds a creamy finish
Kid approved!
Ready in under 30 minutes!
Prepare as a side dish, main meal, or easy lunch

Ingredients and Notes

Creamy tomato soup ingredients: three cans of diced tomatoes, coconut milk, diced red onion, spices, and herbs.

Canned Tomatoes: Using canned tomatoes really speeds up the process of making this homemade vegan tomato soup. You will need 3 (15-ounce) cans in total, 2 cans of fire-roasted tomatoes, and one can of regular diced tomatoes. The combination of tomatoes lends a balanced depth of flavor.

Vegetable Stock: Use low-sodium vegetable stock to reduce the overall sodium of this soup.

Red Onion and Garlic: Dice one small red onion, and mince two cloves of garlic.

Dried Herbs and Spices: Oregano and basil are added to bring in the flavors of Italy, plus salt and pepper for seasoning.

Coconut Sugar: Adding a little bit of sugar helps to balance the acidity of the tomatoes.

Light Coconut Milk: Adds a creamy and luxurious texture to the soup. If you don’t have coconut milk use another type of creamy dairy-free milk such as cashew milk or soy milk. Almond milk is not ideal for this recipe.

How to Make Creamy Vegan Tomato Soup

Step 1: In a large pot, sauté the diced red onions in ¼ cup of vegetable broth (or 2 tablespoons of olive oil) until translucent. Add the minced garlic and sauté an additional minute over medium heat.

Step 2: Add 2 (15-ounce) cans of fire-roasted tomatoes to the pot, and 1 (15-ounce) can of diced tomatoes. Stir to combine and bring to a boil. Reduce the heat and simmer for 15 minutes.

Stirring diced tomatoes with a wooden spoon in a large pot.

Step 3: Add the oregano, basil, coconut sugar, salt, and black pepper to taste. Stir to combine. Then stir in the coconut milk.

Step 4: Using an immersion blender or high-speed 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 of the blender!

Frequently Asked Questions

How can I thicken tomato soup without milk?

If you avoid milk because you are vegan or have a sensitivity to dairy, it is still possible to thicken tomato soup and make it ultra-creamy and luxurious without the need for heavy cream or milk. Instead, the best option to thicken your soup and make it creamy is to use coconut milk or coconut cream. If you’d rather not use dairy-free milk or cream, you can take a tablespoon of cornstarch and a ¼ cup of water. Whisk together and then incorporate it into the soup to thicken.

Does Campbell’s tomato soup have milk in it?

The ingredients in Campbell’s tomato soup does not contain milk or dairy. However, it is recommended to add a cup of milk to the condensed soup when heating. But you can add water, or dairy-free milk instead to make it friendly for those with a dairy allergy.

What is the difference between tomato soup and tomato bisque?

The main difference between tomato soup and tomato bisque is that tomato soup is made with vegetable stock, and tomato bisque is made with milk or cream.

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.

Expert Tips

Use low-sodium or no-salt-added tomatoes and vegetable stock to reduce the overall sodium content.
Using a stand mixer is easier to get a 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 the soup ingredients. Blend until smooth, then transfer to another container, and repeat until all soup is blended.

Serving Suggestions

Serve with vegan grilled cheese for dipping and a simple garden salad.. Top your soup with whole wheat croutons and fresh basil for added texture, and a hint of fresh herbs. Swirl in a tablespoon of cashew cream for an even more luxurious texture.

Storage Instructions

Fridge: Allow the soup to cool. Transfer it to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat.

Freezer: Transfer the cooled soup to a freezer-safe container. Keep for up to 2 months. When ready to eat, transfer to the refrigerator to defrost overnight. Then heat on the stovetop over medium heat until warmed through.

Bowl of creamy vegan tomato soup topped with croutons and fresh basil.

More Vegan Soup Recipes!

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