Why I love this tomato soup recipe
Tomato soup hasn’t always been on my short list of favorites. I always thought it was a little too sweet, and fairly lackluster for my taste. That was probably because I didn’t taste homemade creamy tomato soup until I was an adult.
It was a total game changer for me, and when paired with a classic grilled cheese sandwich, I was on board. But, that grilled cheese isn’t really an option anymore, and I thought creamy tomato soup was a thing of the past, until now.
I decided to give this whole tomato soup thing another shot a few weeks ago because we were having unusually cold weather (like record-setting-blizzard in April type weather).
I had fresh tomatoes that needed to be used, and rather than make a tomato salad, I thought soup might be a better choice. And, it was. We made fresh garlic bread using Smart Balance (our favorite dairy free buttery spread).
Here’s what you’ll need to it:
Ingredient notes: If you can’t do coconut, you can substitute equal amounts of cashew cream or almond cooking cream. Other options would include unsweetened oat milk or vegan sour cream, but you’d need to adjust the amounts depending on which you choose to use.
How to make vegan tomato soup
Sauté the vegetables.
Simmer the tomatoes.
Puree the soup.
FAQs and tips for making vegan tomato soup
Yes. Most brands of canned tomato soup are vegan, but the flavor and quality of ingredients just isn’t the same as homemade tomato soup.
Absolutely, but I still recommend reading ingredient labels to be sure you aren’t buying anything with hidden ingredients.
Tomato soup is usually made from a broth base, while tomato bisque traditionally has a seafood stock base. However, the terminology for these soups has evolved over time and bisque tends to refer to anything soup with a creamy base.
If you find that your soup is a bit on the thinner side, you can either simmer it until it cooks down and has thickened, or you can dissolve 1 tablespoon of cornstarch in a 1/4 cup of cold or room temperature water until smooth. Stir the mixture into the soup and allow it simmer for a few minutes until thick.
More tomato recipes:
- Summer tomato salad
- Shrimp fettuccine in white wine tomato sauce
- Giant meatballs baked in tomato sauce
- Ham + sun dried tomato quiche cups
More soup recipes you’ll love:
- Vegan broccoli cheese soup
- Fennel carrot & parsnip soup
- Dairy free creamy pumpkin soup
- Turkey sausage and chickpea soup
With a few simple ingredients, you can turn a few cans of crushed tomatoes into decadent and creamy vegan tomato soup without heavy cream. The addition of coconut milk makes this soup silky smooth and rich. It’s perfect for a cold, gloomy day or anytime you’re feeling nostalgic for your childhood favorite.
- 2 tablespoons olive oil
- 1 onion
- 1 tablespoon minced garlic
- Pinch of salt
- 3 28-ounce can crushed tomatoes
- 4 cups vegetable broth
- 2 15-ounce can full-fat coconut milk
- 1/2 tablespoon dried basil
- 1/2 tablespoons dried parsley
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 – 1 teaspoon salt
- Heat a large stockpot or Dutch oven to medium high.
- Add olive oil, onion, garlic and a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
- Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.
- Remove bay leaf and blend soup with an immersion blender until smooth.
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- Serving Size: 1 bowl
- Calories: 234
- Sugar: 10 g
- Sodium: 853.1 mg
- Fat: 18 g
- Saturated Fat: 13.8 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 4.9 g
- Cholesterol: 0 mg
Keywords: dairy free, egg free, vegan, gluten free option, easy, healthy, paleo, whole 30, tomato
Last Updated on April 2, 2022 by Melissa Belanger
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