Vegan tomato soup

Vegan Tomato Soup

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4


Rich and creamy vegan tomato soup. Hearty and satisfying and ideal as an appetizer, served with delicious bread for dipping. Gluten-free.


  • 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)


  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.


*Inspired by Martha Stewart.

  • Category: Soup, Appetizer, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • 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