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creamy dairy free tomato soup in a bowl on a tan linen napkin with a second bowl of soup in the background

Vegan Tomato Soup Recipe

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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
  • 1/21 teaspoon salt


  1. Heat a large stockpot or Dutch oven to medium high.
  2. Add olive oil, onion, garlic and a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
  3. Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.
  4. Remove bay leaf and blend soup with an immersion blender until smooth.


  • 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