This is My Go-To Vegan Tomato Soup Recipe because it’s creamy, rich, flavorful, and made with just 10 simple pantry ingredients you likely already have on hand. It’s a healthy, comforting, hug in a bowl that’s perfect for any day.
This vegan tomato soup recipe couldn’t be simpler to make, yet it delivers a deep, rich flavor that will have you coming back for more. With just one pot and about 10 ingredients, this silky soup comes together quickly, making it perfect for busy weeknights.
The combination of crushed tomatoes, fresh basil, and a touch of vegan cooking cream creates a classic bowl of tomato soup that’s both hearty and comforting. Serve it topped with my vegan parmesan and pair it with a vegan grilled cheese sandwich for the ultimate cozy meal. Whether you’re making it for a quick lunch or a relaxed dinner, this recipe is sure to become a staple in your kitchen. Trust me when I say, this will be your new go-to vegan tomato soup recipe!
Ingredients:
- Vegan butter or olive oil: Provides a rich base for sautéing the aromatics. Sub water or broth for an oil-free option.
- Aromatics: Yellow onions and plenty of garlic are key to building a flavorful base.
- Vegetable broth: Use low-sodium broth if you prefer to control the salt content.
- Canned crushed tomatoes: The heart of the soup, providing rich tomato flavor. If using fresh tomatoes, substitute with 6-7 cups of blended tomatoes for a fresher taste.
- Fresh basil: Adds a fresh, aromatic note. If fresh basil isn’t available, substitute with 1 tablespoon of dried basil. Dried herbs are more concentrated, so a smaller amount is needed..
- White sugar: Balances the acidity of the tomatoes, creating a more rounded flavor. Substitute with your preferred sweetener or omit entirely if you like a more tangy soup.
- Salt & Black Pepper: for seasoning.
- Vegan cooking cream: A creamy, dairy-free alternative to heavy cream, adding richness and a silky texture to the soup. Be sure to use an unsweetened version without added flavors like vanilla. See the recipe notes for homemade and store-bought options.
- Optional for serving: Enhance your bowl of tomato soup with toppings like vegan parmesan, fresh basil leaves, croutons, a drizzle of vegan cream or olive oil, or serve it with a comforting vegan grilled cheese on the side.
How to Make Vegan Tomato Soup:
Cook the Aromatics: Heat a large soup pot over medium heat and add the vegan butter or olive oil. Once hot, add the chopped onions and minced garlic. Sauté, stirring occasionally, until the onions are translucent and golden, about 10 minutes.
Build the Soup: Pour in the vegetable broth, gently scraping the bottom of the pot to lift any browned bits. Stir in the crushed tomatoes, chopped basil, sugar, black pepper, and salt. Partially cover the pot with a lid, bring the soup to a boil, then reduce to a simmer. Let it simmer for at least 15 minutes, or up to 1 hour, adding more broth if needed. If you have the time, I’d recommend cooking it longer, for deeper, richer flavors.
Blend for a Smoother Texture (Optional): For a chunkier texture, leave the soup as is. If you prefer a smoother soup (my preference), use an immersion blender directly in the pot, or transfer the soup in batches to a standing blender. Blend until smooth, being careful not to fill the blender too high so it doesn’t erupt.
Add the Cream: Stir in the vegan cooking cream and bring the soup back to a gentle simmer. Taste and adjust the seasoning with extra salt or pepper if needed. If the soup tastes too acidic, balance the flavors by adding more vegan cooking cream and/or sugar. If the soup is too thick, thin it with additional vegetable broth as desired (I prefer a thicker soup).
Serve and Enjoy: Serve the creamy vegan tomato soup hot, optionally topped with vegan parmesan, fresh basil leaves, croutons, an extra drizzle of cream, a drizzle of olive oil, or alongside vegan grilled cheese.
Storage and Freezing Instructions: Allow the soup to cool, then chill in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed to adjust consistency.
This vegan tomato soup recipe is…
- Rich, flavorful, creamy, and delicious
- Easy to make with simple ingredients
- A comforting classic
What to serve with this soup:
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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My Go-To Vegan Tomato Soup
This is My Go-To Vegan Tomato Soup Recipe because it’s creamy, rich, flavorful, and made with just 10 simple pantry ingredients you likely already have on hand. It’s a healthy, comforting, hug in a bowl that’s perfect for any day.
Servings: (makes about 8 – 10 cups)
Ingredients
- 2 tablespoons vegan butter or olive oil, (sub water or broth for oil-free)
- 2 small yellow onions, chopped (about 2 cups)
- 4 cloves garlic, minced or pressed
- 2 cups vegetable broth, (plus more if needed)
- 2 cans (28 oz/796 ml each) crushed tomatoes, (or 6-7 cups of blended fresh tomatoes)
- ¼ cup fresh basil, chopped
- 1 tablespoon white sugar, (or sub sweetener of choice or omit)
- ½ teaspoon black pepper, (or to taste)
- ¼ teaspoon salt, (or to taste)
- ¾ cup vegan cooking cream, homemade or store-bought (see notes for options)
- Optional for serving: vegan parmesan, fresh basil leaves, croutons, an extra drizzle of vegan cream, a drizzle of olive oil, or a vegan grilled cheese on the side. ,
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Instructions
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Cook the Aromatics: Heat a large soup pot over medium heat and add the vegan butter or olive oil. Once hot, add the chopped onions and minced garlic. Sauté, stirring occasionally, until the onions are translucent and golden, about 10 minutes.
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Build the Soup: Pour in the vegetable broth, gently scraping the bottom of the pot to lift any browned bits. Stir in the crushed tomatoes, chopped basil, sugar, black pepper, and salt. Partially cover the pot with a lid, bring the soup to a boil, then reduce to a simmer. Let it simmer for at least 15 minutes, or up to 1 hour, adding more broth if needed. If you have the time, I’d recommend cooking it longer, for deeper, richer flavors.
-
Blend for a Smoother Texture (Optional): For a chunkier texture, leave the soup as is. If you prefer a smoother soup (my preference), use an immersion blender directly in the pot, or transfer the soup in batches to a standing blender. Blend until smooth, being careful not to fill the blender too high so it doesn’t erupt.
-
Add the Cream: Stir in the vegan cooking cream and bring the soup back to a gentle simmer. Taste and adjust the seasoning with extra salt or pepper if needed. If the soup tastes too acidic, balance the flavors by adding more vegan cooking cream and/or sugar. If the soup is too thick, thin it with additional vegetable broth as desired (I prefer a thicker soup).
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Serve and Enjoy: Serve the soup hot, optionally topped with vegan parmesan, fresh basil leaves, croutons, an extra drizzle of cream, a drizzle of olive oil, or alongside vegan grilled cheese.
Notes
Vegan cooking cream: these days, many stores carry vegan creams made from ingredients such as oats, cashews, soy, or coconut which are great for cooking and using in this recipe. If you want a homemade option, my go-to is my recipe for cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the soup will have a slight coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn’t split.
Note on Using a Non-Reactive Pot: For best results, use a non-reactive pot, such as stainless steel or enameled cast iron. Avoid using reactive pots like those made of aluminum or unlined copper, as they can react with acidic ingredients (like tomatoes) and affect the flavor of your dish. Non-reactive pots help ensure a clean taste and prevent any unwanted metallic flavors from leaching into your food.
Nutrition
Serving: 1cup serving without toppings (recipe makes 8 servings) | Calories: 133kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 608mg | Potassium: 661mg | Fiber: 4g | Sugar: 14g | Vitamin A: 730IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 3mg
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