This vegan tomato soup is rich, creamy and the best tomato soup you’ve ever tasted. It’s also hearty and satisfying and so easy to make.
Ah tomato soup! It takes me back. To the days of making it from a packet after school as a kid. Even then it was good!
This vegan tomato soup is made with simple ingredients that you most likely already have on hand right now, and it’s absolutely the most delicious tomato soup you’ve ever tasted.
It’s simply loaded with flavor and veggie-packed goodness. You’ll love how the flavors combine for a rich taste and texture. Leftovers are also great because it tastes even better the next day.
And if you love a good tomato soup then also check out our divine vegan tomato basil soup. You’ll also love our vegan celery soup and vegan carrot soup.
Ingredients For Vegan Creamy Tomato Soup:
Ingredient Notes
- Whole peeled tomatoes – we used canned whole peeled tomatoes.
- Fresh ripe tomatoes – we also used fresh ripe tomatoes so that we have both canned and fresh tomatoes in this recipe for the best flavor.
- Coconut milk – should be canned, full fat and unsweetened. You could also use our vegan heavy cream substitute (made from cashews).
- Light brown sugar – is simply to balance the acidity of the tomatoes. You can also use coconut sugar.
- Red pepper flakes – just provides a tiny bit of heat, it’s really a tiny bit but really brings up the flavor. You could switch it for cayenne pepper, or omit it entirely if you prefer.
How To Make Vegan Tomato Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil, chopped onions and chopped celery to a pot and sauté until the onions and celery are soft.
- Add crushed garlic, oregano, dried basil and red pepper flakes and sauté for a minute until the garlic is fragrant.
- Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and stir in.
- Bring to the boil and then turn down the heat and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick or burn.
- After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool before transferring it in stages to your blender jug. When it’s all blended return it to the pot.
- Add coconut milk and stir in. Add sea salt and black pepper to taste.
- Serve topped with fresh chopped parsley and ground black pepper, with some bread on the side for dipping.
Serving Suggestions
This delicious vegan tomato soup is so satisfying you can have it as a main course. Of course you want some delicious bread on the side like our homemade vegan white bread, vegan soda bread, vegan beer bread or vegan focaccia.
It would also be amazing with vegan garlic bread or vegan bruschetta on the side.
A classic pairing is of course a grilled cheese! Our vegan mozzarella works great in a vegan grilled cheese.
Immersion Blender
An immersion blender works amazingly well in this soup and ALL soups! You can just blend your soup up directly in the pot.
It’s also really easy if you want to leave some parts of the soup chunky, you just blend it until it’s only halfway done, give it a stir and if it’s still too chunky, blend it a bit more. If you want it entirely smooth, just keep blending until it’s smooth.
If you don’t have an immersion blender then you can use your regular blender jug, just let the soup cool for a bit and then transfer it in stages to your blender jug. When it’s all blended then return it to the pot.
Storing and Freezing
Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
This soup is also freezer friendly for up to 3 months if you’d like to freeze it. Thaw overnight in the fridge and reheat as usual.
More Vegan Soup Recipes
- Vegan Butternut Squash Soup
- Vegan Potato Leek Soup
- Vegan Mushroom Soup
- Vegan Cabbage Soup
- Vegan Sweet Potato Soup
- Vegan Broccoli Cheese Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tomato Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Finely Chopped
- 2 Medium Stalks Celery Finely Chopped
- 2 Cloves Garlic Crushed
- 1 teaspoon Oregano
- 1 teaspoon Dried Basil
- ⅛ teaspoon Red Pepper Flakes or Cayenne Pepper
- 28 ounces Canned Whole Peeled Tomatoes (800g)
- 6 Medium Fresh Tomatoes Chopped
- ¼ cup Fresh Parsley Finely Chopped
- 2 Tablespoons Light Brown Sugar or Coconut Sugar
- 1 cup Vegetable Stock (240ml) or Broth
- 1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
- Sea Salt To Taste
- Ground Black Pepper To Taste
Instructions
- Add olive oil, chopped onions and chopped celery to a pot and sauté until the onions and celery are soft.
- Add crushed garlic, oregano, dried basil and red pepper flakes and sauté for a minute until the garlic is fragrant.
- Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and stir in.
- Bring to the boil and then turn down the heat and gently simmer for 30 minutes, stirring occasionally to make sure it doesn't stick or burn.
- After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool before transferring it in stages to your blender jug. When it's all blended return it to the pot.
- Add coconut milk and stir in. Add sea salt and black pepper to taste.
- Serve topped with fresh chopped parsley and ground black pepper, with some bread on the side for dipping.
Notes
- Storing: Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
- Freezing: This soup is also freezer friendly for up to 3 months if you’d like to freeze it. Thaw overnight in the fridge and reheat as usual.
Nutrition
This recipe was originally published in April 2016. It has been updated with new photos and the recipe has been updated and improved.
Do you think i could swap tinned tomatoes for roasted ones? If so which would you recommend?
Love your recipes. I often make them.
You could definitely try it, I don’t have a brand recommendation, but I think it could be a nice variation on the recipe.
This is the best tomato soup I’ve had. I added some nutritional yeast to give it a B12 kick and it developed a beautiful creamy cheesy flavour that improved an already lovely soup.
Awesome! Thanks so much for the great review Mischa!
I’m writing from the Scottish Highlands. I made this today as I had very little to make soup from except for tinned tomatoes and coconut milk and an onion and garlic and parsley. It turned out so tasty! Thank you Alison
So happy to hear that Hilary! Thanks so much!
I made this soup last night. I substituted Coconut oil for olive oil and I made the soup in the instant pot. It turned out delicious!!!! Thanks!!!
Wonderful! Thanks for the great review Florencia!
Hi Alison, thank you for another great recipe. I’ve made this countless times now and it’s always devoured by the family especially my fussy teen. I used cayenne pepper for heat. I also added some home cooked haricot beans now. It doesn’t change the flavour too much and adds extra protein/nutrients for the kids. Thank you!
Wonderful! Thanks for sharing, the beans sound like a great addition.
Hi Alison, I’ve noticed on a few of your other soup recipes you often mention that they freeze well. Is this another freezable one? These soups always turn out amazing!! Thanks!
Hi Joanna, yes this also will freeze well. And thank you so glad you have been enjoying the soups! 🙂
Wow, I have a lot to say about this dish. It was so creamy and tangy, I loved it. I mean, I’m a 13- year- old kid with about 5 or 6 unique recipes under my belt, so I expected this to come out a mess. Needless to say, you were right when you said it takes a lot of effort to mess this one up. I unintentionally followed the cliché of substituting most ingredients, namely canned tomatoes for crushed tomatoes and tomato sauce and plain vegetable broth for artificial chicken flavored broth and some vegan bouillon. I fired up the immersion blender and started blending when I got to see just how pretty the soup looked. Initially I had every intention to share with the rest of my family but I couldn’t resist. It was all gone in a matter of minutes. While I found the dish to be a touch acidic, I’m still giving this dish a solid 5 stars because I added a lot of ingredients so I highly doubt that it was naturally too acidic. Thanks for the recipe; I can’t wait to make more some day!
So glad to hear it worked out well! Thanks so much for the great review Jude!
I have a Deluxe Cooking Blender from Pampered Chef. I made this soup in the blender. I omitted the oil. The soup is amazing!!! I will make this again and again.
Thank you for the recipe!
You’re welcome!
I really love this recipe, its soo delicious, cant stop eating it!! Thanks
Thanks Jennifer!
Hi Alison. I’ve already tried a few of your soups, but this one is really outstanding. Perfect recipe! (although, for the sake of beginner cooks, a mention of salt and pepper would be a good idea;))
Thanks so much Marta! And that’s true about the salt/pepper, veg stock is usually so salty (but not always!).
Alison, thank you for this delicious recipe! I followed the recipe exactly as written (I like to do that the first time I make something.) My family loved it! I asked if I should tweak it and they all said NO! I’m definitely going to use you as a “go to” site when looking for vegan recipes.
Thank you so much Susan! 🙂
Hi Alison,
Thank you for all your great culinary work in the kitchen ! Hope you have someone to help with the dishes 😉 My question is can I make this in the slow cooker ?
Thanks for your time,
Kate
Thanks so much Kate and you hit the nail on the head there, doing the dishes is a huge part of the job, haha! I don’t have any experience with a slow cooker so I can’t give any specifics, but I would guess that it would work great! 🙂
So enjoyed the soup, the flavor and texture were amazing! The seasoning was spot on and the texture was very very nice. Thank you for what you do Alison! ‘sharing is the greatest form of kindness!’
Thanks for sharing!
Oh.my.lawd! This is SO good! I had a hankering for tomato soup and made this tonight for the first time. I doubled the recipe, using 2 28-oz cans of San Marzano tomatoes. I did not use oil to sauté the onion/garlic. So thick, smooth and delicious, it feels like it’s made with heavy cream. I’m a kitchen geek and never before felt the need for an immersion blender-but will be going out tomorrow to purchase one! 🙂
Hi Pam, so glad you enjoyed the recipe! Thanks for the great review.