Creamy Vegan Tomato Soup
A creamy vegan tomato soup bursting with fresh flavors and spices. With a handful of pantry ingredients, you'll have a comforting homemade soup 20 minutes!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4
Calories: 103kcal
- 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 teaspoon dried basil
- 1 teaspoon coconut sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup light coconut milk
Optional Toppings
- fresh basil
- whole wheat croutons
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. Reduce the heat, cover and simmer for 15 minutes.
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!
Expert Tips for Making Creamy Vegan Tomato Soup
- 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.
- 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: 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 Storage: 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.
Calories: 103kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 566mg | Potassium: 246mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1017IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 3mg