The Ultimate Vegan Tomato Soup Recipe !

Tomato soup has a way of making even an ordinary day feel a little warmer. This vegan version keeps everything you love—rich tomato flavor, creamy texture, and that comforting, nostalgic vibe—without any dairy.

It’s easy enough for a weeknight and tastes like something you’d order at a café.

Serve it with crusty bread, a grilled vegan cheese sandwich, or a simple salad, and you’ve got a complete meal.

Best of all, it uses pantry staples and comes together with minimal fuss.

What Makes This Vegan Tomato Soup Special

This vegan tomato soup is silky and satisfying without relying on cream or butter. Instead, it uses a mix of olive oil, aromatics, and either coconut milk or cashew cream for lush richness.

A touch of balsamic vinegar and a hint of sugar balance the acidity, making the tomatoes taste sweeter and more rounded.

The soup cooks in under 40 minutes, but tastes like it simmered all afternoon.

It works whether you use canned tomatoes in winter or fresh tomatoes when they’re at their best.

Shopping List

• Olive oil – 2 tablespoons
• Yellow onion – 1 medium, diced
• Garlic – 3 to 4 cloves, minced
• Carrot – 1 medium, diced (for natural sweetness)
• Celery – 1 stalk, diced (optional but recommended)
• Tomato paste – 2 tablespoons
• Crushed or whole canned tomatoes – 2 cans (28 oz/800 g each), San Marzano if possible
• Vegetable broth – 2 to 3 cups, low sodium
• Full-fat coconut milk or cashew cream – 1 cup
• Balsamic vinegar – 1 to 2 teaspoons
• Sugar or maple syrup – 1 to 2 teaspoons
• Bay leaf – 1
• Dried oregano – 1 teaspoon
• Crushed red pepper flakes – pinch (optional)
• Fresh basil – small handful, roughly chopped (optional)
• Salt and black pepper – to taste
• Bread or croutons – for serving (optional)

Instructions

1. Sauté the aromatics. Warm olive oil in a large pot over medium heat.Add onion, carrot, and celery with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until soft and lightly golden.
2. Add garlic and tomato paste. Stir in the garlic and cook 30 seconds until fragrant. Add tomato paste and cook 2 to 3 minutes, stirring, until it darkens slightly.This step deepens the tomato flavor.
3. Build the base. Add canned tomatoes (with their juices), vegetable broth, bay leaf, oregano, and red pepper flakes if using. If using whole canned tomatoes, crush them with a spoon.
4. Simmer. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes. Stir occasionally.The soup should thicken slightly and the flavors will meld.
5. Blend until smooth. Remove the bay leaf. Use an immersion blender to blend right in the pot until silky. Or carefully transfer to a blender in batches.Blend until smooth and return to the pot.
6. Make it creamy. Stir in coconut milk or cashew cream. Start with 3/4 cup and add more to taste. Simmer on low for 3 to 5 minutes.Don’t boil after adding the cream; a gentle heat is enough.
7. Balance the flavor. Add balsamic vinegar and sugar or maple syrup. Taste, then add salt and black pepper as needed. If you like, stir in fresh basil right before serving.
8. Serve. Ladle into bowls and top with a drizzle of olive oil, cracked pepper, or croutons.Pair with toasted sourdough or a vegan grilled cheese for a classic combo.

Storage Instructions

Let the soup cool to room temperature, then store in airtight containers. It keeps in the fridge for 4 to 5 days. For longer storage, freeze for up to 3 months.

Leave a little headspace in the container so it can expand without cracking. Reheat on the stovetop over low to medium heat, stirring occasionally. If it thickens in the fridge or freezer, add a splash of water or broth to loosen it.

Why This is Good for You

Tomatoes are rich in lycopene, an antioxidant linked to heart and skin health.

Cooking tomatoes actually makes lycopene more available, so soup is a smart way to get it. The olive oil helps your body absorb fat-soluble nutrients, and the veggies add fiber and vitamins for steady energy. Choosing coconut milk or cashew cream gives you plant-based fats without dairy.

You get comfort, flavor, and nutrition in one bowl.

Common Mistakes to Avoid

• Skipping the tomato paste step. Briefly toasting tomato paste makes a big difference in depth and sweetness.
• Not balancing acidity. Canned tomatoes can be sharp. A small amount of sugar and vinegar creates a rounder flavor.
• Boiling after adding cream. High heat can cause separation. Keep the heat low once coconut milk or cashew cream is in.
• Under-salting. Salt slowly and taste often.Proper seasoning brings everything into focus.
• Blending carelessly. Hot liquids expand in a blender. Vent the lid and blend in batches, or use an immersion blender.

Alternatives

• Roasted tomato version: Roast halved fresh tomatoes, onion, and garlic at 425°F (220°C) with olive oil and salt for 30 to 40 minutes. Use in place of canned tomatoes for a deeper, slightly smoky flavor.
• Herb twist: Swap basil for thyme or rosemary.Add them during the simmer and remove woody stems before blending.
• Protein boost: Stir in cooked white beans before blending for extra creaminess and protein. Or add cooked lentils after blending for texture.
• Smoky variation: Add 1/2 teaspoon smoked paprika or a dash of liquid smoke for a campfire vibe.
• Spicy kick: Blend in a roasted red pepper or a pinch more red pepper flakes for gentle heat.
• No coconut option: Use cashew cream (blend 3/4 cup soaked cashews with 3/4 cup water until smooth) or unsweetened oat cream.
• Low-sodium friendly: Use no-salt tomatoes and broth. Season gradually with salt and acid at the end.

FAQ

Can I use fresh tomatoes instead of canned?

Yes.

Use about 3 to 3.5 pounds of ripe tomatoes. Core and roughly chop them, then simmer longer to reduce excess water. Roasting them first intensifies their flavor.

What if my soup tastes too acidic?

Add a pinch more sugar or maple syrup and an extra teaspoon of coconut milk or cashew cream.

A tiny pinch of baking soda can also soften acidity, but add it sparingly—start with 1/16 teaspoon.

How can I make this Vegan Tomato Soup thicker?

Simmer uncovered a bit longer to reduce, or blend in a small handful of drained white beans. You can also add an extra tablespoon of tomato paste during the sauté step.

Will coconut milk make it taste like coconut?

With full-flavored tomatoes and aromatics, the coconut flavor is very subtle. If you’re sensitive to it, use cashew cream for a neutral taste.

Can I meal-prep this?

Absolutely.

It reheats well and freezes beautifully. Make a double batch and freeze in individual portions for easy lunches.

What can I serve with it?

Try a vegan grilled cheese, garlic-rubbed toast, roasted chickpeas, or a crisp green salad. A drizzle of basil oil or a spoon of pesto (dairy-free) adds a nice finish.

Is this gluten-free?

Yes, the soup itself is naturally gluten-free.

Just choose gluten-free bread or croutons for serving.

Wrapping Up

Vegan Tomato Soup is proof that comfort food can be simple, nourishing, and full of character.

With a few pantry staples and smart seasoning, you get a silky bowl that feels special any night of the week.

Keep this recipe in your back pocket, and tweak it with herbs, spice, or a protein boost when you want something a little different.

Grab a bowl, tear into some warm bread, and enjoy the kind of cozy that never goes out of style.