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.
Amazing!
Skipped the sugar, 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: I added 2 tsp McCormick Italian seasoning in lieu of basil and oregano for a more dynamic taste, I added an ear of sweet corn cut into 6 chunks to the boiling mixture for sweetness in lieu of brown sugar, used not chikn bouillon instead of vegetable broth, used avocado oil. Will definitely be making again!
Thanks for sharing Amanda that sounds delish! 🙂
I made this and made a few very minor changes as I do not use oil so sautéed in water. It IS awesome and so much easier than any other recipes I’ve made. I doubled the recipe as I batch cook. Everything else followed the recipe except I added 2 bay leaves. Probably not needed but it’s a habit. lol. 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. 🙂
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. Have you thought of a way to add some more protein to this? Maybe chickpeas?
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 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. 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