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.
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.
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.
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.
More vegan soup recipes!
- Vegan Carrot Soup
- Vegan Broccoli Cheese Soup
- Vegan Potato Leek Soup
- Roasted Butternut Squash Soup
- Vegan Cream of Mushroom Soup
- 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.
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Vegan Tomato Soup
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
Print Recipe
Pin RecipeDescription
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
- 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.
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
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!’
★★★★
Thanks for sharing! I prefer to cook it all together but either way works and I’m glad you tweaked it to your liking. 🙂
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! 🙂 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!
★★★★★
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. 🙂
👍
★★★★★
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.
★★★★★
I was surprised by how good this recipe tasted! I made a few slight adjustments to it:
1. I used red potatoes 2 medium
2. I used 6 fresh tomatoes on the vine (blended, skin and all)
3. I added 2 tsp McCormick Italian seasoning in lieu of basil and oregano for a more dynamic taste.
4. I added an ear of sweet corn cut into 6 chunks to the boiling mixture for sweetness in lieu of brown sugar.
5. Used not chikn bouillon instead of vegetable broth.
6. Used avocado oil butter in lieu of coconut oil
Will definitely be making again!
★★★★★
Thanks for sharing Amanda that sounds delish! 🙂
I made this and made a few very minor changes except major…. I do not use oil so sauteed in water. It IS awesome and so much easier than any other recipes I’ve made. I doubled the recipe as I batch cook. I had one 28 oz tomatoes and one 28 oz smashed tomatoes. I sauteed the onion, garlic, and spices in water as I don’t use oil. Because the canned tomatoes and mashed had so much liquid I cut the stock but I think I should have used the proper amount. (Actually my pot would not have held the extra cup of liquid but that can be added later.) Everything else to recipe except I added 2 bay leaves. Probably not needed but it’s a habit. lol. I pulled a few tomatoes, to chop, to add some chunkiness, before using immersion blender. Keep blending and it will eventually be very soft, smooth texture. I garnished with nutritional yeast and had sprouted grain toast for dipping. This is my favorite so far; ease and taste. I’m freezing some portions and I’ll be using as a perfect base for tomato sauces, where I’ll add other herbs and ingredients for specific sauces. Thanks so much.
★★★★★
So glad you enjoyed it! Thanks so much for sharing your adjustments and the wonderful review. 🙂
I’m planning on making this tomorrow night! Any recommendations on which potato is best to use?
Hi Cara, any kind of potato is fine, but yukon gold or russets will work great.
So nice! Made with parsley dumplings. Good and hearty ❤️
★★★★★
Yum! Sounds awesome. Thanks so much for the wonderful rating! 🙂
Thank You for creating this recipe. It is Ohhhh So Delicious? And Ohhhh So Healthy.
This soup could not be any simpler to make.
I make it often.
★★★★★
Wonderful to hear that! Thanks so much Pamela! xo
My daughter hasn’t been able to find a tomato soup she likes until I made this. She can’t get enough of it.
★★★★★
So happy to hear that Elaine! Thank you so much for the amazing review! 🙂
I am so happy I found this soup recipe. It is delicious, and Ohhhh so easy. I have made it twice in one week.
★★★★★
Fantastic! Thanks Pamela! 🙂
AWESOME recipe for Tomato Soup. This is a keeper for sure.
So glad you enjoyed it, thanks for sharing! 🙂
This recipe had a really great base to jump off of, I thought it needed a little more of a boost so I added some smoked paprika and a splash of liquid smoke to add a bit more depth. Instead of vegetable broth I used “no-chicken bouillon” and 1.5tsp of garlic salt. These changes added a whole different layer of flavor but the original recipe was a great starting point! Super filling, great call with the potatoes. Have you thought of a way to add some more protein to this? Maybe chickpeas as well as potatoes?
★★★★
Awesome Minnie, so glad you like it and have found a way to make it perfect for your tastes! I’m not sure about added protein, I think chickpeas could work, chickpeas are pretty much great in anything! 🙂
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
★★★★★
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. 🙂
I eat a lot of greens a day to boost nitric oxide production for arterial health. Yesterday I put a handful of chopped, frozen kale in microwave with a tablespoon water, microwaved 6 minutes, covered, in my low power microwave (750watts), then added some of the soup and heated a bit. I boiled up some whole wheat pasta and used the tomato/kale as a great pasta sauce. I topped with Nutritional Yeast, a bit of turmeric, and black pepper. Fast and easy. For break-fast I did the same with kale and tomato soup but mixed in cooked rice/quinoa and heated a few minutes. Again topped with nutritional yeast. This yummy, easy, nutritious soup is now my favorite, staple, always on hand base for any cooking I do that uses tomato sauce….. in addition to savoring a bowl of my favorite comfort food, glorious Tomato Soup.
Sounds delish! Thanks for sharing Alice! 🙂
Just found this recipe and decided to make it for dinner. So glad I did!! It is absolutely delicious!
Wonderful! So happy you liked it Denise. Thanks for sharing. 🙂
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.
Yum! That’s a perfect pairing! 🙂
So creamy and yummy, this soup is absolutely delicious and I like that it’s so healthy too.
★★★★★
Once again another delicious soup and so easy to make
★★★★★
It sounds delicious!
How would I make it with fresh tomatoes instead of canned, and would any particular tomato type be preferred?
Thanks
Hi Cassie, if you’re making it with fresh tomatoes, it would be around 10-12 tomatoes. Roma would be best.