This vegan tomato soup is so rich and creamy you’ll think there must be cream in it, but there is not. Hearty, satisfying and an ideal appetizer.
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.
If you love tomato soup then also check out our divine vegan tomato basil soup!
How To Make Vegan Tomato Soup
It’s so easy to make this soup as you just chop everything up, sauté 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.
Appetizer OR Entrée
It’s tangy, full of flavor and veggie-packed goodness!
You’ll love how the flavors combine for a wonderfully rich taste and texture.
Of course it’s wonderful as an appetizer, but it totally works as an entree too.
Storing and Freezing
Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave. This soup is also freezer friendly for up to 3 months if you’d like to freeze it.
More Vegan Soup Recipes
- Vegan Broccoli Cheese Soup
- Vegan Potato Leek Soup
- Vegan Butternut Squash Soup
- Vegan Mushroom Soup
- Vegan Cabbage Soup
- Vegan Sweet Potato Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tomato Soup
- 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.
- 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.
- Storing. Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave.
- Freezing. This soup is also freezer friendly for up to 3 months if you’d like to freeze it.