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Vegan Tomato Soup, Rich and Creamy

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, 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.

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


★★★★★

5 from 3 reviews

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Soup, Appetizer, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan
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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.

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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Rich and creamy vegan tomato soup. Hearty and satisfying and ideal as an appetizer, served with delicious bread for dipping. Gluten-free. | lovingitvegan.com
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About the Author

Hi I'm Alison! I'm a passionate vegan foodie, recipe creator and author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I believe in delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out.

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Reader Interactions

Comments

  1. Cassie says

    April 8, 2016 at 4:08 am

    It sounds delicious!
    How would I make it with fresh tomatoes instead of canned, and would any particular tomato type be preferred?
    Thanks

    Reply
    • Alison Andrews says

      April 8, 2016 at 6:38 am

      Hi Cassie, if you’re making it with fresh tomatoes, it would be around 10-12 tomatoes. Roma would be best.

      Reply
  2. Anna Andrews says

    April 9, 2016 at 7:06 am

    Once again another delicious soup and so easy to make

    ★★★★★

    Reply
  3. Karen says

    April 25, 2016 at 1:06 pm

    So creamy and yummy, this soup is absolutely delicious and I like that it’s so healthy too.

    ★★★★★

    Reply
  4. Lisa Schafer says

    October 15, 2018 at 12:45 am

    I made this tonight for dinner. It was absolutely fabulous. I followed the recipe using brown sugar. My family highly recommends. We had vegan grilled cheese with it.

    Reply
    • Alison Andrews says

      October 15, 2018 at 8:18 am

      Yum! That’s a perfect pairing! 🙂

      Reply
  5. Denise says

    January 27, 2019 at 12:03 am

    Just found this recipe and decided to make it for dinner. So glad I did!! It is absolutely delicious!

    Reply
    • Alison Andrews says

      January 28, 2019 at 1:32 pm

      Wonderful! So happy you liked it Denise. Thanks for sharing. 🙂

      Reply
  6. Manuela Saenz says

    February 12, 2019 at 1:10 am

    It looks delicious.
    I will try to cook it soon.
    What else can you eat it with, I mean is this like a main dish or side dish?
    Thank you so much for share your recipe with us.
    Sincerely
    Manuela

    ★★★★★

    Reply
    • Alison Andrews says

      February 12, 2019 at 9:06 am

      Hi Manuela, it is more of an appetizer, though it is very filling so if you want to have it as a main course you definitely can. If you serve it with some bread on the side, it is very satisfying. 🙂

      Reply

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Hi! I'm Alison! Vegan foodie. Binge watcher of good TV shows. Cat mom. Sweet tooth. Terrible sleeper always staying up too late....

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