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vegan tomato soup topped with croutons and basil
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5 from 7 votes

Creamy Vegan Tomato Soup

A creamy vegan tomato soup bursting with fresh flavors and spices, and coconut milk for creaminess. With a handful of pantry and fresh ingredients you'll have a homemade tomato soup in minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4
Calories: 103kcal
Author: Alison Corey



  • 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
  • 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.
  • 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!



Nutrition facts are calculated without croutons.
  1. Find low sodium or no salt added tomatoes and vegetable stock to reduce the overall sodium content.
  2. 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.
  3. If using a stand mixer fill about halfway with soup. Blend until smooth, transfer to another container, and repeat until all soup is blended.


Calories: 103kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Sodium: 566mg | Potassium: 229mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1006IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 3mg