9.20.2021

Vegan Tomato Soup

A tomato soup recipe that is dairy-free, EASY and delicious? I’m serious! This vegan tomato soup is a real winner and you gotta try it.

vegan tomato soup

Tomato soup instantly takes me back to my childhood. A warm mug of homemade soup with a grilled cheese was my idea of a perfect cold day lunch. My friend Lindsey told me she adds fresh zucchini and carrots to her homemade tomato soup and after trying it I was hooked! So this is my version of vegan tomato soup and it always gets my kids’ stamp of approval.

As a parent, I want to recreate those memories for my kids yet also make sure they’re eating food that nourishes them, so I love the idea of packing this soup with veggies that don’t diminish the classic tomato flavor.

Super easy homemade tomato soup recipe

I know homemade soups often have a long list of ingredients with a whole lotta steps, yet don’t fear! My vegan tomato soup recipe has a fairly small ingredient list, using easy-to-find vegetables. It’s perfect for the beginner chef as well as easy to customize to fit your taste preferences.

  1. In a stock pot, warm some avocado oil over medium-high heat. Add in diced onion + a bit of salt. Cook, stirring often, for 7 minutes or until the onion starts to soften.
  2. Add in sliced carrots + celery and cook for 5 minutes, stirring occasionally. Then stir minced garlic and cook for 1 minute, or until fragrant. Add chopped zucchini and cook for a few minutes, until it starts to soften. Since you are going to puree your tomato soup, no need to peel the zucchini.
  3. Stir in vegetable stock, diced tomatoes, and Italian herbs. Bring just to a boil, then reduce the heat to low and simmer for 20 minutes or until the vegetables become very soft and tender.
  4. Using an immersion blender, puree the soup. Season to taste with salt and pepper, if needed. Serve with your choice of toppings (I like to add in cashew cream + fresh basil). If you’ve got a regular blender with a heat-safe container, you can puree the soup with that, just make sure you work in batches to avoid a soup explosion in your kitchen!

See how simple this vegan tomato soup recipe is? Now excuse me while I go make some…. I just got hungry.

homemade tomato soup ingredients

Answering your questions about vegan tomato soup

Is traditional tomato soup vegan?

No! Traditional tomato soup contains dairy in the form of cream or milk. My vegan recipe is honestly super creamy and doesn’t have any milk! I puree once everything is cooked through, then add a dollop of cashew cream (vegan sour cream) to bump up the cream level.

Is tomato soup good for you?

It can be! If you’re choosing a canned soup, read the ingredients… canned soup companies love sneaking in additives, preservatives and dyes to their soups. If you want to control what goes into your soup, then make it at home. My tomato soup recipe is loaded with a variety of vegetables yet is still super creamy and flavored like the tomato soup of my childhood.

What type of tomatoes are best for soup?

I use Muir Glen brand diced tomatoes. They are organic and taste great! If you use fresh tomatoes I recommend using brandywine. They’ve got the best flavor for tomato soup.

dairy-free soup recipe

How to store soup for the future

Soup takes work to make. All the ingredients, chopping and cooking is exhausting! So when I make soup I always double the recipe so that I can freeze the extras. These frozen portions make super quick n’ simple meals for that future lunch or dinner you just don’t wanna make.

I freeze my homemade tomato soup in single servings for easy reheating. Using pint-sized, wide mouth mason jars, I pour the cooled soup into the jars to the freeze line (this is important so the glass doesn’t burst when frozen!). Make sure the soup is cooled completely before freezing; putting the jars into the fridge overnight before freezing is an easy way to ensure this.

If I plan ahead for lunch then I take the frozen soup jar out of the freezer and refrigerate overnight to thaw a bit. When I’m ready to reheat, I’ll pour the contents into a small pot to reheat. You can also stick that mason jar into a bowl of warm water to help the thawing process.

If you work in an office, then just toss that frozen container of tomato soup in your lunchbox. By lunch it should be ready to microwave and enjoy! Don’t forget to pack any toppings you wanna add 🙂

fresh veggies for soup

More creamy vegan soups

Soups can be just as easy to take on-the-go as smoothies, if they’re pureed. These soup recipes are high on flavor and veggies, so you’ll get a filling meal quickly. Grab an insulated water bottle or thermos and add your warmed soup. If this vegan tomato soup to go intrigues you, then check out some of my other pureed soup recipes:

Don’t forget to let me know in the comments how this vegan tomato soup turned out for you… it’s a Hansard family fav so I hope it can be on regular rotation for you too!

Vegan Tomato Soup

This tomato soup recipe is dairy-free yet super creamy. Perfect for those cool Autumn nights, and a great way to get in veggies! That's right, I loaded this soup up with a variety of veggies, yet it still tastes like my momma's tomato soup from my childhood.
4.7 from 530 votes
PRINT RATE IT Print Recipe
Course: Entree, Soup
Cuisine: Healing, Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Jen Hansard

Equipment

  • stock pot
  • immersion blender

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion - diced
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • 2 carrots - peeled and sliced
  • 1 ribs celery - chopped
  • 2 garlic cloves - minced
  • 1 zucchini - sliced
  • 3 cups vegetable stock
  • 2 cups diced tomatoes - undrained
  • 1 tsp Italian seasoning

Toppings

  • Cashew Cream
  • fresh basil

Instructions

  • Warm oil over medium-high heat in stock pot. Add onion and season with a little salt. Cook, stirring often, for 7 minutes or until the onion starts to soften.
  • Add carrots and celery and cook for 5 minutes, stirring occasionally. Then stir in garlic and cook for 1 minute, or until fragrant. Add the zucchini and cook for a few minutes, until it starts to soften.
  • Stir in vegetable stock, tomatoes, and Italian herbs. Bring just to a boil then reduce heat to low and simmer for 20 minutes, or until the vegetables are very soft and tender.
  • Remove soup from heat then blend using an immersion blender to puree soup. If you prefer it chunky, blend less.
  • Season to taste with more salt and pepper, if needed. Serve with your choice of toppings.

Notes

  • Fire-roasted tomatoes (canned) gives this dish a rich, robust flavor that I am obsessed with.
  • Feel free to spice this soup up with red pepper flakes, paprika, or fresh chopped chili peppers.
  • You can use olive oil or coconut oil in place of avocado oil.
  • If you have a blender that is heat-safe, then you can use a regular blender over an immersion blender. If your blender container is not heat safe, then allow your cooked soup to cool down before adding to the blender in batches to blend. If you want to serve after blending, reheat to eating temp after pureed.
  • To keep this soup nut-free swap out the cashew cream topping for a dairy-free sour cream of your choice.

Nutrition

Calories: 70kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 708mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5593IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!
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Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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Ratings & Comments

598
  1. Bev says:

    5 stars
    Very delicious soup! Easy to make and very comforting and satisfying.

  2. Sharon says:

    5 stars
    It was easy to make and truly delicious. I served it with grilled cheese just like when I was a kid. I used my Vitamix every step of the way!

  3. Beki Ward says:

    5 stars
    Not only was this soup delicious, it was very easy.

  4. Patrice Manning says:

    Finally made this soup! Day 1 was so busy for me!
    We both found the tomato soup to be the best we remember ever having.
    It sure is a keeper! Thank you!!

  5. Galina says:

    5 stars
    So delisious!
    It was a great gift for my family!
    Thank you for recipe!

  6. Bob J says:

    5 stars
    As someone brought up on canned tomato soup, I had some preconceived ideas as to how tomato soup should taste. But, wow! This recipe rocked my expectations to the core! It’s definitely different, but so very tasty! It is rich with the blend of tomatoes and other veggies. The seasonings set it off just right. I couldn’t get enough of it! Thanks for sharing this recipe–I plan on making it often!

  7. LH says:

    5 stars
    Hearty and refreshing. The flavors worked together. Ours was slightly modified using homemade chicken broth.

  8. Shelly says:

    3 stars
    I felt this soup was missing something!!!!

  9. Diane Ireland says:

    5 stars
    This soup was one of my favourites, very smooth texture with a bold taste

  10. Marlyse says:

    5 stars
    Delicious! Both my husband and I really liked it and he wants me to make it again.

  11. Maura howertin says:

    3 stars
    So easy. But needs more spices.

  12. Terri Burnam says:

    5 stars
    Very Good. Mild but rich tomato flavor. Good way to use garden tomatoes from the garden.

  13. Ellen says:

    5 stars
    I loved this soup. I have tried so many different tomato soup recipes but this one was a winner! Such simple ingredients wish I was faster in making them but very excited to try the next one.

  14. Lisa says:

    5 stars
    So fresh & delicious! I even made it without the oil and I loved it. Thank you for this! It will definitely become a regular recipe in my house.

  15. Meagan says:

    5 stars
    Hearty and filling and full of flavor

  16. Elizabeth Gonzales says:

    5 stars
    Love it ❤️

  17. Loretta says:

    5 stars
    Great taste.

  18. Elina Z says:

    5 stars
    I like it. It’s very easy to make.

  19. Joseph Adams says:

    5 stars
    Very tasty. Loved this soup.

  20. Tanya says:

    5 stars
    You can never go wrong with a simple tomato soup. Fire-roasted tomatoes are everything though!

  21. Sharon says:

    5 stars
    First time roasting peppers, note to self “follow the author’s instructions” avoid using parchment paper. The peppers survived & were easy to peel. Great tasting soup, I added extra 1/2t of hot peppers for extra kick.

  22. Dawn Dance says:

    5 stars
    This recipe was awesome! My husband and I loved it! This will definitely be added to our meal rotation❤️

  23. Vickie Garry says:

    5 stars
    This soup is delicious! I added some canned tomato with green chilis which gave it a slight kick. When I make again I’ll make the cashew creme to go with it. This is a winner!

  24. Mary Ann Gallaher Stibbe says:

    5 stars
    This vegan tomato soup is better the second day. Two cups of cashews for the Cashew cream pulverises better with the Vitamix at 3 speed. This is my second comment in order to raise the value of the flavor with an overnight marinate.

  25. Dale Smith says:

    4 stars
    This was very good. I would have liked a little more spice, so maybe next time I’ll add a little cayenne pepper, or chili powder. Maybe both. But, that’s just me, I like soups to have a little kick them.

  26. Vicky White says:

    5 stars
    Delicious, easy to make. I love all the veggies in this soup!!

  27. Emily says:

    5 stars
    Super yummy flavor, goes well with grilled cheese!

  28. Eunice says:

    5 stars
    Delicious and tastes like the dairy version. A keeper for me!

  29. Susie says:

    5 stars
    I’ll add more seasoning but a yummy soup. Also good to mix with all the other soup I am consuming.

  30. Kathy says:

    5 stars
    Loved the texture and all the flavors

  31. K Crumpler says:

    5 stars
    This was so easy and delicious

  32. Ria Briane says:

    4 stars
    My husband is in love being that he is an avid tomato soup lover; I was impressed. This is definitely one of the best tomato soups that I have eaten. I’m guessing the addition of the carrots & herbs blended with the tomatoes did the trick. 🙂 I added a few different cajun seasonings and cayenne pepper for a little spice on the back end. Also, I used regular cream instead of cashew due to nut allergy. Next time we’ll add a grilled cheese sandwich with it! Thanks for the recipe!

  33. Karen says:

    4 stars
    Yummy. I will use as a pasta sauce in spaghetti squash for my leftovers.

  34. Tracy Montgomery says:

    5 stars
    Very good tomato soup. So glad it included veggiees I don’t normally eat like zucchini. It’s not my favorite, but I’m happy to use it, especially when it is ‘hidden’.

  35. Sara says:

    5 stars
    So delicious! Loved the simplicity of the recipe! Great combination of flavors

  36. Nikki Roberts says:

    5 stars
    Del

  37. Soup Tester says:

    1 star
    It couldn’t taste the tomato. It came out as a vegetable soup instead. We found it bland.

  38. Linda Rasmussen says:

    5 stars
    Easy, delicious!

  39. Marianne Wright says:

    It was good – I used my garden tomatos and added some New Mexico green chili

  40. Mary Ann Gallaher Stibbe says:

    4 stars
    Easy to make. Rather than use the precise ingredients in the recipe, I used the contents of two cans of diced tomatoes and a quart of broth. All other ingredients remained as described. Vegetables can be modified according refrigerator contents.

  41. Julie Lopez says:

    5 stars
    Love that it is dairy free. Perfect for my daughter.

  42. Sharon says:

    5 stars
    This soup is excellent! It is easy to make and definitely delicious.

  43. Phil Bender says:

    5 stars
    Best tasting vegan tomato (aka vegetable) soup I’ve ever eaten, anywhere, and am very happy that I made it from scratch using your recipe as the primary base, making only a few minor alterations in making it more spicy. I used both full cans of fire roasted tomatoes, instead of just two cups. I added twice as much garlic, about a heaping tsp of cayenne pepper, two tablespoons of raw apple cider vinegar (I add this to most of my soups), and a splash of balsamic vinegar to darken up color and add more acidity. My cashew cream was unbelievable easy to make, never had to add any additional water in my Vitamix, went straight from slow speed to full speed quickly to get the desired creamy consultancy in a short amount of time, which BTW was so delicious! Thank you for sharing this recipe with us!

  44. marsha baker says:

    5 stars
    Absolutely delicious! Loved the cashew cream!

  45. Holly says:

    5 stars
    Delicious

  46. Joy says:

    5 stars
    This was a winner! Even my soup hating son loved it!

  47. Elaine Westhoff says:

    5 stars
    Best tomato soup , very flavourful

  48. Anne says:

    3 stars
    I used fresh tomatoes in this soup as we have an abundance of produce in our veggie garden. The soup tasted great after I added a little extra salt and a teaspoon of brown sugar to cut the acidity.

  49. Amanda Iiams says:

    5 stars
    My husband and I loved this soup. I used the emersion blender. I wouldn’t say that it was like tomato soup from days gone by but it was delish and had depth of flavor. Yum. I will amke it again.

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