OMG this TOMATO SOUP is outrageously addicting. As in, you’d never know it was vegan since it’s so creamy, flavorful and perfect on a chilly night with cheese quesadillas or fresh garlic bread.
Best part about this vegan tomato soup though? The fact that you don’t need garden fresh tomatoes! Instead, this recipe calls for canned whole peeled tomatoes, caramelizing some onions, lots of garlic, a can of coconut milk, seasoning and salt. BOOM. Dinner (or lunch!) is served.
I find that this is perfect as is, but there are so many ways to enjoy this soup. Pour it over pasta and use it as a sauce for your baby or kiddo, ladle it over chickpeas and brown rice, serve it with naan and yogurt and more!
Vegan tomato soup ingredients
This incredible, easy vegan tomato soup recipe uses just 5 core ingredients and is a great way to use up pantry staples like canned tomatoes. You’ll need:
- Onion: the key to amazing flavor in this vegan tomato soup is caramelized onions. Yes it takes a bit longer but I promise it’s so worth it.
- Garlic: you’ll cook your garlic with the onions for a wonderful flavor boost.
- Olive oil: use a bit of olive oil for cooking the onions & garlic.
- Whole peeled tomatoes: I like to use a 28 ounce can of whole peeled tomatoes, but you can also use a can of fire roasted tomatoes too!
- Full fat coconut milk: the key to creamy vegan tomato soup is use full fat canned coconut milk (not from the carton). It adds a hint of sweetness and gives the soup an amazing texture.
- Italian seasoning: a little Italian seasoning adds the perfect blend of herbs to this recipe.
- Salt & pepper: you’ll want to add a bit of salt and lots of freshly ground black pepper to bring all the flavors together.
- Fresh basil: I love topping this soup with some fresh basil and a drizzle of more coconut milk. Yum!
How to make easy vegan tomato soup
- First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown.
- Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
- Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired.
Tips for caramelizing onions
Caramelizing onions can feel a bit intimidating, but with a few tips & tricks you’ll have the perfect caramelized onions.
- Don’t slice your onions too thinly as they’ll run the risk of burning more easily.
- Keep the heat on medium or medium-low. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit.
- You can also add in a few teaspoons of water to help deglaze the pan if they start getting too dark or sticking. This will also help get all of those flavorful bits from the bottom of the pan. I always add a few teaspoons of water after 10 or so minutes.
- Be patient! Caramelized onions take a bit of time, so try to resist taking them off early.
How to store vegan tomato soup
Store this creamy vegan tomato soup recipe in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
What to serve with vegan tomato soup
I love dunking a delicious grilled cheese in this vegan tomato soup – keep it dairy free with your fav dairy free & vegan cheese slices! You could also do french bread, garlic bread, crostinis, or naan! Here are some more delicious, plant-based side dishes to pair:
I hope you enjoy this easy vegan tomato soup recipe. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Easy Creamy Vegan Tomato Soup (using canned tomatoes)
Creamy vegan tomato soup using canned tomatoes and delicious coconut milk to give it the perfect texture and a hint of sweetness. This comforting, easy vegan tomato soup recipe gets a wonderful boost of flavor from caramelized onions and is the perfect lunch or dinner with your favorite crackers, garlic toast and anything your heart desires.
-
½
tablespoon
olive oil -
1
large yellow onion, sliced -
3
cloves
garlic, sliced -
1
(28 ounce) can whole peeled tomatoes (or sub fire roasted tomatoes whole tomatoes) -
1
(15 ounce) can full fat coconut milk, reserving 2 tablespoons for drizzling on top if desired -
1
teaspoon
italian seasoning -
½
teaspoon
salt - Lots of freshly ground black pepper
- For serving:
- Fresh basil, if desired
- Drizzle of coconut milk
First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.
Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired. Serve with crackers, garlic toast/bread or whatever your heart desires. Serves 4.
If you don’t want to use coconut milk, 1 3/4 cup cashew milk (or dairy milk if non-vegan) would also work. I do not recommend almond milk or any other milk. Coconut and cashew would give it the best flavor!
Feel free to serve this soup with garlic bread, crostini, naan, french bread or grilled cheese.
Other options for serving: Pour it over pasta and use it as a sauce for your baby or kiddo, ladle it over chickpeas and brown rice, serve it with naan and yogurt and more.
Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 256kcal
Fat: 19.2g
Saturated fat: 15.2g
Carbohydrates: 17.4g
Fiber: 0.5g
Sugar: 9.4g
Protein: 3.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
