Vegan Tomato Soup Recipe

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

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5 from 4 reviews

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.