Ah tomato soup! It takes me back. To the days of making it from a packet after school. Even then it was good!
Tomato soup is one of those things that’s hard to mess up. I mean you can even make a deliciously creamy RAW version!
But nonetheless, I tried to make a vegan tomato soup where I used only fresh tomatoes, and it just didn’t come out well.
It was SO tart it was ridiculous. When you’re cooking tomatoes, this is always a possibility. You don’t really want the skins, so using canned tomatoes where it’s all been done for you is a great idea, and you may need to add a little sugar as well to offset the tartness.
So this recipe does use a little sugar, but it’s optional. If you don’t mind a bit of tartness then you can leave it out.
And as for creaminess? Well this soup is totally creamy, but there’s no cream in it!
The creaminess comes from the potatoes, but it doesn’t taste like it’s from potatoes, if you know what I mean.
It’s got such a hearty wholesome vibe going on, and it’s wonderfully satisfying and just what you want on a cold night in, or really, whatever the weather! Add in some nice bread for dipping and life is good.
How to make vegan tomato soup
It’s so easy to make this soup as you just chop everything up, sautĆ© the onions, garlic and spices and then add everything else in at the same time, bring to the boil and then turn it down to simmer until everything is cooked.
Blend it up with an immersion blender and there you have it.
Deliciously thick creamy vegan tomato soup.
It’s tangy, full of flavor and veggie-packed goodness!
You’ll love how the flavors combine for a wonderfully rich taste and texture.
It’s also really low fat, so if you were digging into the vegan cheesecake in the afternoon and want something a little lighter in the evening, then this is a good choice!
Of course it’s wonderful as an appetizer, but it totally works as an entree too.
It’s more than satisfying enough to have as a main course.
So I think you’re going to love this easy vegan tomato soup, it is:
- Rich and Creamy
- Simple
- Wholesome
- Filling
- Great as an appetizer or entree
Leftovers keep very well in the fridge and can be reheated the next day.
More vegan soup recipes!
- Vegan Carrot Soup
- Vegan Broccoli Cheese Soup
- Vegan Potato Leek Soup
- Roasted Butternut Squash Soup
- Vegan Cream of Mushroom Soup
- Vegan Tomato Basil Soup
I’d love to know what you think of this vegan tomato soup, so please go ahead and leave a comment and rate this recipe too, thanks so much.
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Vegan Tomato Soup
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
Description
Rich and creamy vegan tomato soup. Hearty and satisfying and ideal as an appetizer, served with delicious bread for dipping. Gluten-free.
Ingredients
- 1 Tbsp Coconut Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Oregano
- 1 tsp Dried Basil
- 2 14oz (400g) Cans Whole Peeled Tomatoes
- 2 Tbsp Coconut Sugar (or sub Brown Sugar)
- 2 Large Potatoes (or 3 medium, ~21oz/600g)
- 2 cups (480ml) Vegetable Stock
- Fresh Basil (for serving)
Instructions
- Add the chopped onion and crushed garlic to a pot with the coconut oilĀ and sautĆ©. Add in the oregano and dried basil and sautĆ© until the onions are softened.
- Add the whole peeled tomatoes, peeled and chopped potatoes, sugar and 2 cups of vegetable stock.
- Bring to the boil and then turn down to simmer until all the ingredients are soft and cooked (around 30 minutes).
- Using an immersion (handheld) blender, blend into a smooth soup. If you don’t have an immersion blender, then transfer to a blender jug and blend it up in stages and return to the pot.
- Serve with a sprinkle of dried basil and dried oregano and fresh basil leaves.
Notes
*Inspired by Martha Stewart.
- Category: Soup, Appetizer, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 225
- Sugar: 14.9g
- Sodium: 485mg
- Fat: 4g
- Saturated Fat: 2.9g
- Carbohydrates: 43.9g
- Fiber: 4.9g
- Protein: 5.5g
Keywords: vegan tomato soup
I made this soup last night. I substituted Coconut ol for olive oil and I made the soup in the instant pot. It turned out delicious!!!! Thanks!!!
★★★★★
Wonderful! Thanks for the great review Florencia!
Hi Alison, thank you for another great recipe. Iāve made this countless times now and itās always devoured by the family especially my fussy teen. I add some cayenne pepper now for heat. I also substitute the potatoes for home cooked haricot beans now. It doesnāt change the flavour too much and adds extra protein/nutrients for the kids. Thank you!
★★★★★
Wonderful! Thanks for sharing, the beans sound like a great swap for the potatoes!
Hi Alison,
I’ve noticed on a few of your other soup recipes you often mention that they freeze well.
Is this another freezable one?
These soups always turn out amazing!!
Thanks!
Hi Joanna, yes this also will freeze well. And thank you so glad you have been enjoying the soups! š
Wow, I have a lot to say about this dish. It was so creamy and tangy, I loved it. I mean, I’m a 13- year- old kid with about 5 or 6 unique recipes under my belt, so I expected this to come out a mess. Needless to say, you were right when you said it takes a lot of effort to mess this one up. I unintentionally followed the clichĆ© of substituting most ingredients, namely canned tomatoes for crushed tomatoes and tomato sauce and plain vegetable broth for artificial chicken flavored broth and some vegan bouillon. I fired up the immersion blender and started blending when I got to see just how pretty the soup looked. Initially I had every intention to share with the rest of my family but I couldn’t resist. It was all gone in a matter of minutes. While I found the dish to be a touch acidic, I’m still giving this dish a solid 5 stars because I added a lot of ingredients so I highly doubt that it was naturally too acidic. Thanks for the recipe; I can’t wait to make more some day!
★★★★★
So glad to hear it worked out well! Thanks so much for the great review Jude!
Can you do this with fresh tomatoes? If yes do you have a guide for how many?
Hi Megan, yes you probably can! You would need 4 cups of fresh chopped tomatoes.
I have a Deluxe Cooking Blender from Pampered Chef. I made this soup in the blender. I omitted the oil and I used half the amount of potato called for because I was worried I had too much volume in the blender. The soup is amazing!!! I will make this again and again.
★★★★★
Thank you for the recipe!
★★★★★
You’re welcome!
I really love this recipe, its soo delicious, cant stop eating it!! Thanks
Thanks Jennifer!
Hi Alison. I’ve already tried a few of your soups, but this one is really outstanding. Perfect recipe! (although, for the sake of beginner cooks, a mention of salt and pepper would be a good idea;))
★★★★★
Thanks so much Marta! And that’s true about the salt/pepper, veg stock is usually so salty (but not always!).
Alison, thank you for this delicious recipe! I followed the recipe exactly as written (I like to do that the first time I make something.) My family loved it! I asked if I should tweak it and they all said NO! Iām definitely going to use you as a āgo toā site when looking for vegan recipes. A few more successful dishes and Iāll purchase your book!
★★★★★
Thank you so much Susan! š
Hi Alison,
Thank you for all your great culinary work in the kitchen ! Hope you have someone to help with the dishes š My question is can I make this in the slow cooker ?
Thanks for your time,
Kate
Thanks so much Kate and you hit the nail on the head there, doing the dishes is a huge part of the job, haha! I don’t have any experience with a slow cooker so I can’t give any specifics, but I would guess that it would work great! š
So enjoyed the soup, the flavor and texture were amazing!
The only thing I would change would be the directions for the potatoes because it takes longer to cook them in the tomatoes since they are acidic and slow the cooking process dramatically.
Instead of :
“2.Add the whole peeled tomatoes, peeled and chopped potatoes, sugar and 2 cups of vegetable stock.”
I would add the potatoes, sugar and vegetable stock, then cook the potatoes until tender about 20 minutes, once tender add the whole peeled tomatoes, immerse blend till smooth then bring to a boil, to infuse the flavors.
It seemed to take forever for the potatoes to cook in the tomato juices.
Otherwise the soup was fantastic, the seasoning was spot on and the texture the potatoes added was very very nice. Nextime I will try sweet potatoes YUM!
Thank you for what you do Alison!
‘sharing is the greatest form of kindness!’
★★★★
Thanks for sharing! I prefer to cook it all together but either way works and I’m glad you tweaked it to your liking. š
Oh.my.lawd! This is SO good! I had a hankering for tomato soup and made this tonight for the first time. I doubled the recipe, using 2 28-oz cans of San Marzano tomatoes. I did not use oil to saute the onion/garlic, and I added salt. So thick, smooth and delicious, it feels like it’s made with heavy cream. I’m a kitchen geek and never before felt the need for an immersion blender-but will be going out tomorrow to purchase! š My only question is around the amount of potatoes. I used 4 large, in doubling the recipe. Maybe I’m not a good judge of “large” but it seemed like a lot, not sure. I prefer to know more precisely the amount of potatoes, as in how many cups should I get from chopping 2 large potatoes? Delicious anyway! Thanks!
★★★★★
Hi Pam, so glad you enjoyed the recipe! thanks for the great review. I hear you on the potato size thing which is why I included a weight measure. It would be around 4 cups of chopped potato for 2 large potatoes. š
š
★★★★★
Skipped the sugar and used sweet potatoes instead of regular potatoes. Doubled the herbs and added a splash of lemon juice because I like the tartness. Turned out amaaazing! Vegan grilled cheese sandwiches never had a better date. Yum.
★★★★★