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.
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:
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.
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.
- 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.
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.
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.
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.
More Vegan Soup Recipes
- Vegan Butternut Squash Soup
- Vegan Potato Leek Soup
- Vegan Mushroom Soup
- Vegan Cabbage Soup
- Vegan Sweet Potato Soup
- Vegan Broccoli Cheese Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tomato Soup
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
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
- Storing: Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
- 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
This recipe was originally published in April 2016. It has been updated with new photos and the recipe has been updated and improved.
Great recipe. I was afraid that I would be able to taste the coconut milk in it. But it was great. Mine was a bit thinner of consistency than I wanted but I used 2-3 handfuls of baby tomatoes instead of 6 big ones.
I’ll be definitely be making it again
Thanks so much for your great review Irina! Happy to hear you enjoyed the recipe!
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!
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!
Looks great. Can I ask what might work as a substitute for celery? Can’t eat celery unfortunately.
Hi Emily, you can just leave it out.
I added a chopped pepper which worked well
Do you think soy milk would sub okay for the coconut milk? This sounds delicious but I’d rather not have the coconut milk.
Sure, you could use any creamy non dairy milk.