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    Home Ā» Appetizers Ā» Vegan Tomato Soup, Rich and Creamy

    Vegan Tomato Soup, Rich and Creamy

    Published: Aug 10, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    15.3Kshares
    Vegan Tomato Soup

    Vegan tomato soup topped with dried herbs and fresh basil in a grey stone bowl.

    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.

    Step by step process photos of preparing vegan tomato soup

    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.

    Vegan tomato soup topped with dried herbs and fresh basil in a grey stone bowl.

    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.

    Vegan tomato soup topped with dried herbs and fresh basil in a grey stone bowl. Vegan tomato soup topped with dried herbs and fresh basil in a grey stone bowl.

    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.

    Vegan tomato soup topped with dried herbs and fresh basil in a grey stone bowl. Vegan tomato soup with a slice of bread ready to dip.

    More vegan soup recipes!

    1. Vegan Carrot Soup
    2. Vegan Broccoli Cheese Soup
    3. Vegan Potato Leek Soup
    4. Roasted Butternut Squash Soup
    5. Vegan Cream of Mushroom Soup
    6. 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.

    Sign up to our email list for a fabulous vegan dinner recipes ebook, containing 10 delicious recipes, and to be the first to know whenever new recipes are posted to the blog!

    Vegan tomato soup with a slice of bread dipping in. Vegan tomato soup with a slice of bread dipping in.

     

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    Vegan tomato soup

    Vegan Tomato Soup


    ★★★★★

    4.9 from 21 reviews

    • Author: Loving It Vegan
    • Prep Time: 10 mins
    • Cook Time: 40 mins
    • Total Time: 50 minutes
    • Yield: 4
    Print Recipe
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    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

    1. Add the chopped onion and crushed garlic to a pot with the coconut oil and sauté. Add in the oregano and dried basil and sauté until the onions are softened.
    2. Add the whole peeled tomatoes, peeled and chopped potatoes, sugar and 2 cups of vegetable stock.
    3. Bring to the boil and then turn down to simmer until all the ingredients are soft and cooked (around 30 minutes).
    4. 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.
    5. 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

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    15.3Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Sweet Potato Salad with Tahini Dressing
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    Reader Interactions

    Comments

    1. AvatarFlorencia says

      March 31, 2021 at 11:11 am

      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!!!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 31, 2021 at 11:40 am

        Wonderful! Thanks for the great review Florencia!

        Reply
    2. AvatarSatin says

      November 20, 2020 at 10:49 am

      Hi Alison, thank you for another great recipe. I’ve made this countless times now and it’s 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 doesn’t change the flavour too much and adds extra protein/nutrients for the kids. Thank you!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 20, 2020 at 11:11 am

        Wonderful! Thanks for sharing, the beans sound like a great swap for the potatoes!

        Reply
    3. AvatarJoanna Sampson says

      November 15, 2020 at 10:59 pm

      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!

      Reply
      • Alison AndrewsAlison Andrews says

        November 16, 2020 at 11:16 am

        Hi Joanna, yes this also will freeze well. And thank you so glad you have been enjoying the soups! šŸ™‚

        Reply
    4. AvatarJude S. says

      October 07, 2020 at 3:46 pm

      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!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        October 08, 2020 at 9:49 am

        So glad to hear it worked out well! Thanks so much for the great review Jude!

        Reply
    5. AvatarMegan Gubler says

      August 23, 2020 at 10:42 am

      Can you do this with fresh tomatoes? If yes do you have a guide for how many?

      Reply
      • Alison AndrewsAlison Andrews says

        August 25, 2020 at 12:55 pm

        Hi Megan, yes you probably can! You would need 4 cups of fresh chopped tomatoes.

        Reply
    6. AvatarKim Fluck says

      July 05, 2020 at 10:39 pm

      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.

      ★★★★★

      Reply
    7. AvatarGastrofoodtr says

      March 29, 2020 at 9:30 am

      Thank you for the recipe!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 31, 2020 at 1:09 pm

        You’re welcome!

        Reply
    8. AvatarJennifer Cummins says

      March 15, 2020 at 7:14 am

      I really love this recipe, its soo delicious, cant stop eating it!! Thanks

      Reply
      • Alison AndrewsAlison Andrews says

        March 16, 2020 at 11:39 am

        Thanks Jennifer!

        Reply
    9. AvatarMarta says

      February 20, 2020 at 7:10 pm

      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;))

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 21, 2020 at 11:02 am

        Thanks so much Marta! And that’s true about the salt/pepper, veg stock is usually so salty (but not always!).

        Reply
    10. AvatarSusan says

      February 08, 2020 at 8:15 pm

      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! I’m definitely going to use you as a ā€œgo toā€ site when looking for vegan recipes. A few more successful dishes and I’ll purchase your book!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 10, 2020 at 12:17 pm

        Thank you so much Susan! šŸ™‚

        Reply
    11. AvatarKate says

      February 04, 2020 at 3:50 am

      Hi Alison,
      Thank you for all your great culinary work in the kitchen ! Hope you have someone to help with the dishes šŸ˜‰ My question is can I make this in the slow cooker ?
      Thanks for your time,
      Kate

      Reply
      • Alison AndrewsAlison Andrews says

        February 04, 2020 at 11:14 am

        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! šŸ™‚

        Reply
    12. AvatarBatya says

      January 14, 2020 at 6:46 pm

      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!’

      ★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 15, 2020 at 10:24 am

        Thanks for sharing! I prefer to cook it all together but either way works and I’m glad you tweaked it to your liking. šŸ™‚

        Reply
    13. AvatarPam Duncan says

      December 31, 2019 at 2:55 am

      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! šŸ™‚ 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!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 31, 2019 at 8:52 am

        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. šŸ™‚

        Reply
    14. AvatarLilith says

      December 25, 2019 at 11:28 am

      šŸ‘

      ★★★★★

      Reply
    15. AvatarKirsten says

      December 20, 2019 at 1:46 am

      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.

      ★★★★★

      Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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