• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Soups

    Vegan Tomato Soup

    Published: May 4, 2022 Updated: May 4, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Tomato Soup

    This vegan tomato soup is rich, creamy and the best tomato soup you’ve ever tasted. It’s also hearty and satisfying and so easy to make.

    Vegan tomato soup topped with fresh chopped parsley in a black bowl.

    Ah tomato soup! It takes me back. To the days of making it from a packet after school as a kid. Even then it was good!

    This vegan tomato soup is made with simple ingredients that you most likely already have on hand right now, and it’s absolutely the most delicious tomato soup you’ve ever tasted.

    It’s simply loaded with flavor and veggie-packed goodness. You’ll love how the flavors combine for a rich taste and texture. Leftovers are also great because it tastes even better the next day.

    And if you love a good tomato soup then also check out our divine vegan tomato basil soup. You’ll also love our vegan celery soup and vegan carrot soup.

    Ingredients For Vegan Creamy Tomato Soup:

    Ingredients for vegan tomato soup.

    Ingredient Notes

    • Whole peeled tomatoes – we used canned whole peeled tomatoes.
    • Fresh ripe tomatoes – we also used fresh ripe tomatoes so that we have both canned and fresh tomatoes in this recipe for the best flavor.
    • Coconut milk – should be canned, full fat and unsweetened. You could also use our vegan heavy cream substitute (made from cashews).
    • Light brown sugar – is simply to balance the acidity of the tomatoes. You can also use coconut sugar.
    • Red pepper flakes – just provides a tiny bit of heat, it’s really a tiny bit but really brings up the flavor. You could switch it for cayenne pepper, or omit it entirely if you prefer.
    Vegan tomato soup topped with fresh chopped parsley in a black bowl.

    How To Make Vegan Tomato Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil, chopped onions and chopped celery to a pot and sauté until the onions and celery are soft.
    Olive oil, chopped onions and chopped celery added to pot and sautéed.
    • Add crushed garlic, oregano, dried basil and red pepper flakes and sauté for a minute until the garlic is fragrant.
    Crushed garlic, oregano, dried basil, red pepper flakes added to pot and sautéed.
    • Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and stir in.
    Whole peeled tomatoes, chopped fresh tomato, fresh chopped parsley, light brown sugar and vegetable stock added to pot and mixed in.
    • Bring to the boil and then turn down the heat and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick or burn.
    • After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool before transferring it in stages to your blender jug. When it’s all blended return it to the pot.
    Tomato soup in a pot and then blended with an immersion blender.
    • Add coconut milk and stir in. Add sea salt and black pepper to taste.
    Coconut milk added to pot and then seasoned with salt and ground black pepper.
    • Serve topped with fresh chopped parsley and ground black pepper, with some bread on the side for dipping.
    Vegan tomato soup topped with fresh chopped parsley in a black bowl.

    Serving Suggestions

    This delicious vegan tomato soup is so satisfying you can have it as a main course. Of course you want some delicious bread on the side like our homemade vegan white bread, vegan soda bread, vegan beer bread or vegan focaccia.

    It would also be amazing with vegan garlic bread or vegan bruschetta on the side.

    A classic pairing is of course a grilled cheese! Our vegan mozzarella works great in a vegan grilled cheese.

    Vegan tomato soup topped with fresh chopped parsley in a black bowl.

    Immersion Blender

    An immersion blender works amazingly well in this soup and ALL soups! You can just blend your soup up directly in the pot.

    It’s also really easy if you want to leave some parts of the soup chunky, you just blend it until it’s only halfway done, give it a stir and if it’s still too chunky, blend it a bit more. If you want it entirely smooth, just keep blending until it’s smooth.

    If you don’t have an immersion blender then you can use your regular blender jug, just let the soup cool for a bit and then transfer it in stages to your blender jug. When it’s all blended then return it to the pot.

    Vegan tomato soup topped with fresh chopped parsley in a black bowl with a spoon.

    Storing and Freezing

    Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.

    This soup is also freezer friendly for up to 3 months if you’d like to freeze it. Thaw overnight in the fridge and reheat as usual.

    Bread dipped in a bowl of vegan tomato soup.

    More Vegan Soup Recipes

    1. Vegan Butternut Squash Soup
    2. Vegan Potato Leek Soup
    3. Vegan Mushroom Soup
    4. Vegan Cabbage Soup
    5. Vegan Sweet Potato Soup
    6. Vegan Broccoli Cheese Soup
    Vegan tomato soup topped with fresh chopped parsley in a black bowl with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tomato soup topped with fresh chopped parsley in a black bowl.

    Vegan Tomato Soup

    This vegan tomato soup is rich, creamy and the best tomato soup you've ever tasted. It's also hearty and satisfying and so easy to make.
    4.94 from 29 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 189kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Finely Chopped
    • 2 Medium Stalks Celery Finely Chopped
    • 2 Cloves Garlic Crushed
    • 1 teaspoon Oregano
    • 1 teaspoon Dried Basil
    • ⅛ teaspoon Red Pepper Flakes or Cayenne Pepper
    • 28 ounces Canned Whole Peeled Tomatoes (800g)
    • 6 Medium Fresh Tomatoes Chopped
    • ¼ cup Fresh Parsley Finely Chopped
    • 2 Tablespoons Light Brown Sugar or Coconut Sugar
    • 1 cup Vegetable Stock (240ml) or Broth
    • 1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
    • Sea Salt To Taste
    • Ground Black Pepper To Taste
    Prevent your screen from going dark

    Instructions

    • Add olive oil, chopped onions and chopped celery to a pot and sauté until the onions and celery are soft.
    • Add crushed garlic, oregano, dried basil and red pepper flakes and sauté for a minute until the garlic is fragrant.
    • Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and stir in.
    • Bring to the boil and then turn down the heat and gently simmer for 30 minutes, stirring occasionally to make sure it doesn't stick or burn.
    • After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool before transferring it in stages to your blender jug. When it's all blended return it to the pot.
    • Add coconut milk and stir in. Add sea salt and black pepper to taste.
    • Serve topped with fresh chopped parsley and ground black pepper, with some bread on the side for dipping.

    Notes

    1. Storing: Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
    2. Freezing: This soup is also freezer friendly for up to 3 months if you’d like to freeze it. Thaw overnight in the fridge and reheat as usual.

    Nutrition

    Serving: 1Serve | Calories: 189kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 362mg | Potassium: 686mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1499IU | Vitamin C: 35mg | Calcium: 83mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

    This recipe was originally published in April 2016. It has been updated with new photos and the recipe has been updated and improved. 

    Get Your Copy! It's FREE!
    « Vegan Fried Chicken
    Vegan Chicken Salad »
    15.9K shares

    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.

    Reader Interactions

    Comments

    1. Annie says

      November 20, 2022 at 10:06 pm

      Hi Alison! I would like to add alphabet pasta to this soup. Is there any way you can cook pasta noodles in this soup, while it’s preparing? If so, may you please give some directions? If not, I will just cook the pasta noodles separately. Thanks!

      Reply
      • Alison Andrews says

        November 21, 2022 at 2:15 pm

        Hi Annie, I would assume that you can! However, it’s not something I’ve tried so I can’t give you specific directions. All the best!

        Reply
    2. Emily Murphy says

      September 03, 2022 at 12:19 pm

      Looks great. Can I ask what might work as a substitute for celery? Can’t eat celery unfortunately.

      Reply
      • Alison Andrews says

        September 03, 2022 at 12:46 pm

        Hi Emily, you can just leave it out.

        Reply
        • Jakki says

          December 18, 2022 at 11:16 am

          I added a chopped pepper which worked well5 stars

          Reply
    3. Tina W says

      August 21, 2022 at 2:27 pm

      Do you think soy milk would sub okay for the coconut milk? This sounds delicious but I’d rather not have the coconut milk.

      Reply
      • Alison Andrews says

        August 21, 2022 at 2:43 pm

        Sure, you could use any creamy non dairy milk.

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!