Silky Smooth Vegan Tomato Soup

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There’s nothing quite like a steaming bowl of tomato soup to warm you up on a chilly day. But for vegans, traditional recipes often fall short with the addition of dairy. Luckily, creating a rich and creamy tomato soup without any animal products is surprisingly easy! This recipe delivers all the comforting flavors you crave, with a plant-based twist that’s both delicious and kind to your body and the planet.

Ingredients (serves 4):

Easy Creamy Vegan Tomato Soup (using canned tomatoes)
Easy Creamy Vegan Tomato Soup (using canned tomatoes)

2 tablespoons olive oil

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (28-ounce) cans crushed tomatoes (undrained)
  • 1 (15-ounce) can diced tomatoes (undrained)
  • 1 (13.5-ounce) can full-fat coconut milk (unsweetened)
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon maple syrup (or agave nectar)
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup chopped fresh basil, for garnish (optional)

  • Optional Toppings:

    Vegan sour cream

  • Vegan parmesan cheese
  • Grilled cheese croutons
  • Fresh herbs (basil, parsley)

  • Directions:

    1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

    2. Add the spices: Sprinkle in the dried oregano, thyme, and red pepper flakes (if using). Season with a pinch of salt and pepper, and cook for another minute, stirring constantly, to toast the spices and release their flavors.

    3. Introduce the tomatoes: Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine all the ingredients, scraping any browned bits from the bottom of the pot.

    4. Simmer and thicken: Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes. This allows the flavors to meld and the tomatoes to soften.

    5. Cream it up: Add the coconut milk, tomato paste, maple syrup, and remaining salt. Increase heat to medium and simmer for another 5 minutes, stirring occasionally.

    6. Blend for smooth perfection: Using an immersion blender or a regular blender in batches, puree the soup until smooth and creamy. Be careful when blending hot liquids, and adjust the consistency with additional vegetable broth if desired.

    7. Season to taste: Season the soup with freshly ground black pepper to taste, and add a pinch more salt if needed.

    8. Serve and enjoy!: Ladle the hot soup into bowls and garnish with chopped fresh basil (optional). Serve alongside crusty bread, grilled cheese croutons, or your favorite vegan toppings.

    Nutrition Facts (per serving):

    This recipe is a fantastic source of vitamins, minerals, and antioxidants. Here’s a rough estimate of the nutritional value per serving:

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 8g
  • Sodium: 450mg
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 12g
  • Protein: 4g

  • Please note: These are approximate values and can vary depending on the specific brands of ingredients you use.


    This vegan tomato soup is a heartwarming and satisfying dish, packed with flavor and healthy ingredients. It’s perfect for a quick and easy weeknight meal or a cozy weekend lunch. The best part? It’s completely plant-based, making it a delicious and cruelty-free option for everyone.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of plant-based milk?

    Absolutely! While full-fat coconut milk adds a touch of creaminess, you can substitute it with another unsweetened plant-based milk like soy milk, oat milk, or cashew milk. Keep in mind that the flavor and consistency may vary slightly depending on the milk you choose.

    2. How can I make the soup gluten-free?

    Simply make sure to use gluten-free bread for the grilled cheese croutons (if using) and double-check that your vegetable broth is certified gluten-free.

    3. What can I do if my soup isn’t thick enough?