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    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
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    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. 

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    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. Soph says

      August 15, 2022 at 6:29 pm

      Do you think i could swap tinned tomatoes for roasted ones? If so which would you recommend?
      Love your recipes. I often make them.

      Reply
      • Alison Andrews says

        August 16, 2022 at 10:19 am

        You could definitely try it, I don’t have a brand recommendation, but I think it could be a nice variation on the recipe.

        Reply
    2. Mischa Sayers says

      August 15, 2022 at 3:29 am

      This is the best tomato soup I’ve had. I added some nutritional yeast to give it a B12 kick and it developed a beautiful creamy cheesy flavour that improved an already lovely soup.5 stars

      Reply
      • Alison Andrews says

        August 15, 2022 at 11:26 am

        Awesome! Thanks so much for the great review Mischa!

        Reply
    3. Hilary says

      May 05, 2022 at 10:13 pm

      I’m writing from the Scottish Highlands. I made this today as I had very little to make soup from except for tinned tomatoes and coconut milk and an onion and garlic and parsley. It turned out so tasty! Thank you Alison5 stars

      Reply
      • Alison Andrews says

        May 06, 2022 at 11:13 am

        So happy to hear that Hilary! Thanks so much!

        Reply
    4. Florencia says

      March 31, 2021 at 11:11 am

      I made this soup last night. I substituted Coconut oil for olive oil and I made the soup in the instant pot. It turned out delicious!!!! Thanks!!!5 stars

      Reply
      • Alison Andrews says

        March 31, 2021 at 11:40 am

        Wonderful! Thanks for the great review Florencia!

        Reply
    5. Satin says

      November 20, 2020 at 10:49 am

      Hi Alison, thank you for another great recipe. I’ve made this countless times now and it’s always devoured by the family especially my fussy teen. I used cayenne pepper for heat. I also added some home cooked haricot beans now. It doesn’t change the flavour too much and adds extra protein/nutrients for the kids. Thank you!5 stars

      Reply
      • Alison Andrews says

        November 20, 2020 at 11:11 am

        Wonderful! Thanks for sharing, the beans sound like a great addition.

        Reply
    6. Joanna Sampson says

      November 15, 2020 at 10:59 pm

      Hi Alison, I’ve noticed on a few of your other soup recipes you often mention that they freeze well. Is this another freezable one? These soups always turn out amazing!! Thanks!

      Reply
      • Alison Andrews says

        November 16, 2020 at 11:16 am

        Hi Joanna, yes this also will freeze well. And thank you so glad you have been enjoying the soups! 🙂

        Reply
    7. Jude S. says

      October 07, 2020 at 3:46 pm

      Wow, I have a lot to say about this dish. It was so creamy and tangy, I loved it. I mean, I’m a 13- year- old kid with about 5 or 6 unique recipes under my belt, so I expected this to come out a mess. Needless to say, you were right when you said it takes a lot of effort to mess this one up. I unintentionally followed the cliché of substituting most ingredients, namely canned tomatoes for crushed tomatoes and tomato sauce and plain vegetable broth for artificial chicken flavored broth and some vegan bouillon. I fired up the immersion blender and started blending when I got to see just how pretty the soup looked. Initially I had every intention to share with the rest of my family but I couldn’t resist. It was all gone in a matter of minutes. While I found the dish to be a touch acidic, I’m still giving this dish a solid 5 stars because I added a lot of ingredients so I highly doubt that it was naturally too acidic. Thanks for the recipe; I can’t wait to make more some day!5 stars

      Reply
      • Alison Andrews says

        October 08, 2020 at 9:49 am

        So glad to hear it worked out well! Thanks so much for the great review Jude!

        Reply
    8. Kim Fluck says

      July 05, 2020 at 10:39 pm

      I have a Deluxe Cooking Blender from Pampered Chef. I made this soup in the blender. I omitted the oil. The soup is amazing!!! I will make this again and again.5 stars

      Reply
    9. Gastrofoodtr says

      March 29, 2020 at 9:30 am

      Thank you for the recipe!5 stars

      Reply
      • Alison Andrews says

        March 31, 2020 at 1:09 pm

        You’re welcome!

        Reply
    10. Jennifer Cummins says

      March 15, 2020 at 7:14 am

      I really love this recipe, its soo delicious, cant stop eating it!! Thanks

      Reply
      • Alison Andrews says

        March 16, 2020 at 11:39 am

        Thanks Jennifer!

        Reply
    11. Marta says

      February 20, 2020 at 7:10 pm

      Hi Alison. I’ve already tried a few of your soups, but this one is really outstanding. Perfect recipe! (although, for the sake of beginner cooks, a mention of salt and pepper would be a good idea;))5 stars

      Reply
      • Alison Andrews says

        February 21, 2020 at 11:02 am

        Thanks so much Marta! And that’s true about the salt/pepper, veg stock is usually so salty (but not always!).

        Reply
    12. Susan says

      February 08, 2020 at 8:15 pm

      Alison, thank you for this delicious recipe! I followed the recipe exactly as written (I like to do that the first time I make something.) My family loved it! I asked if I should tweak it and they all said NO! I’m definitely going to use you as a “go to” site when looking for vegan recipes. 5 stars

      Reply
      • Alison Andrews says

        February 10, 2020 at 12:17 pm

        Thank you so much Susan! 🙂

        Reply
    13. Kate says

      February 04, 2020 at 3:50 am

      Hi Alison,
      Thank you for all your great culinary work in the kitchen ! Hope you have someone to help with the dishes 😉 My question is can I make this in the slow cooker ?
      Thanks for your time,
      Kate

      Reply
      • Alison Andrews says

        February 04, 2020 at 11:14 am

        Thanks so much Kate and you hit the nail on the head there, doing the dishes is a huge part of the job, haha! I don’t have any experience with a slow cooker so I can’t give any specifics, but I would guess that it would work great! 🙂

        Reply
    14. Batya says

      January 14, 2020 at 6:46 pm

      So enjoyed the soup, the flavor and texture were amazing! The seasoning was spot on and the texture was very very nice. Thank you for what you do Alison! ‘sharing is the greatest form of kindness!’4 stars

      Reply
      • Alison Andrews says

        January 15, 2020 at 10:24 am

        Thanks for sharing!

        Reply
    15. Pam Duncan says

      December 31, 2019 at 2:55 am

      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 sauté the onion/garlic. 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 one! 🙂 5 stars

      Reply
      • Alison Andrews says

        December 31, 2019 at 8:52 am

        Hi Pam, so glad you enjoyed the recipe! Thanks for the great review.

        Reply
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