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 529 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


  • stock pot
  • immersion blender


  • 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


  • Cashew Cream
  • fresh basil


  • 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.


  • 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.


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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Ratings & Comments

  1. J Watabe says:

    5 stars
    Great recipe, I used 2 cans of fire roasted tomatoes, added one before blending and one after because I like tomato chunks. The cashew cream was a good addition.

  2. Susan says:

    5 stars
    This was very good, especially with the fire roasted tomatoes. It blended great in the vitamix. Great healthy recipe

  3. Ashley says:

    5 stars
    So good! I’ve never really liked the canned kind of tomato soup, so I wasn’t sure what to expect. The flavor is perfect, and it goes really well with the cashew cream.

  4. Debb Walker says:

    5 stars
    This is super delicious and easy to make tomato soup filled with lots of veggies! Make it – you’ll love it!

  5. Maria Jones says:

    4 stars
    I would have given five stars but I don’t own an immersion blender or a blender that allows for hot foods so I couldn’t make it creamy. However, it was still very good!

  6. Jenny dunivan says:

    5 stars
    I really like it , I was afraid that I would taste the zucchini which I do not care for but it was not noticable. It was just a real nice tomato soup. Had to add black bean penne pasta and chicken so the kid would eat it but hay I got lots of veggies hid in there lol

  7. Kathy Widenski says:

    4 stars
    We have a garden and I used frozen onions, carrots and zucchini in this recipe. 2 cups of each. I added a few cherry tomatoes to make the tomatoes ( canned 14 1/2 oz ) meet the 2 cups in the recipe. The instructions for the recipe I did in an Instant Pot. I timed it on Manual for 2 minutes and let it slow release. The carrots were a little crunchy but once I blended in a Vitamix it was not noticeable.
    My husband ate two bowls for lunch and a grilled cheese sandwich on the side. I made the yummy cashew cream to dollop on the top.

  8. Lisa Wilson says:

    5 stars
    Next time will puree it in the Vitamix to get a nice smooth texture.
    Made the Chipotle Cashew Cream, used a Tablespoon as garnish and it made a great soup amazing, plus the cashew cream was very filling.

  9. Patricia Hastings says:

    Loved this soup!! It was easy and so yummy! I really had my doubts as I felt like I needed to add milk but I was pleasantly surprised!!

  10. Carolee Crider says:

    4 stars
    I added some tomato paste for more tomato flavor. I am not a huge fan of cream soups so I really liked the texture of this soup

  11. Amanda Berry says:

    5 stars
    I made the recipe just without any additions, except for the cashew cream that was yummy. I tried using the immersion blender first but I did not like the texture so I put it in a Vitamix and it was better. I would definitely make this again.

  12. Amanda Berry says:

    5 stars
    I made the recipe just like it said, no additions except for the cashew cream that was yummy. I tried using the immersion blender first but I did not like the texture so I put it in a Vitamix and it was better. I would definitely make this again.

  13. Amanda Berry says:

    5 stars
    I made the recipe just like it said, no additions except for the cashew cream that was yummy. I tried using the immersion blender first but I did not like the texture so I put it in a regular blender and it was better. I would definitely make this again.

  14. Amanda Berry says:

    5 stars
    I made the recipe just like it said, no additions except for the cashew cream that was yummy. I tried using the immersion blender first but I did not like the texture so I put it in the blender and it was better. I would definitely make this again.

  15. Amanda Berry says:

    5 stars
    I made the recipe just like it said, no additions except for the cashew cream that was yummy. I tried using the immersion blender first but I did not like the texture so I put it in the blender. I liked the texture better in the blender. I would definitely make this again.

  16. Kate says:

    5 stars
    This was really good.
    I’ve had 3 bowls since I made it last Wednesday.
    I paired a bowl with a grilled cheese sandwich and it was perfect.

  17. terri says:

    5 stars
    I love this recipe. If you are trying to eat more veges it really does do the job. I used the recipe but had to substitute black garlic instead of white because white garlic just for some reason bothers me. I could have used garlic powder but I wanted to try something different. I had to substitute the onion for onion powder not onion salt so that my spouse would eat it as if he even sees an onion go into a pot he will not even touch.

    I used my stove top and pot and used my immerse blender afterwards. I liked the texture but I knew I had to get it creamier if my spouse was going to eat it so I put it in my Vitamix and it turned out super creamy and very tasty.

  18. Lisa Bixby says:

    5 stars
    A very good tomato soup that isn’t too “tomato-e”. I love that it includes other veggies and was easy to make. I used my Vitamin blender to blend it up and left just a bit of texture.

  19. LeAnn says:

    5 stars
    This soup is absolutely wonderful, great flavors, even my husband said he would eat it again, definitely will add this to my soup collection. I added a mixture or hempseeds, flaxseed and chia seeds to my cup of soup for a little crunch. #soupchallange

  20. Lauren says:

    5 stars
    This was such a flavorful soup- loved the addition of the zucchini in it! Canned soup who? It was so good.

  21. Tracee C says:

    5 stars
    This Tomato Soup is Delicious. The fire roasted tomatoes give this soup an amazing flavor. I love all the veggies in this soup. So healthy and good.

  22. COURTNEY says:

    5 stars
    The fire-roasted tomatoes make me not even miss the milk I usually put in tomato soup. I opted for pesto to top – it’s just delicious. The recipe makes good-sized portions, too. I used an immersion blender this time, but I’ll try it with the Vitamix next time for a smoother texture.

  23. jo says:

    5 stars
    mmmm, perfect on a cool fall day like today!!

  24. Ann Marie Loughlin says:

    I have never used Fire Roasted Tomatoes before. Wow what a difference. This was my first time making homemade Tomato Soup. Amazing difference from the canned soups.

  25. Julie Mills says:

    5 stars
    Nice and easy to make. Packed with lots of good fresh ingredients. Can be enjoyed both hot or cold. I would definitely make it again.

  26. Tiffany says:

    4 stars
    This was delicious!! I first blended it with an immersion blender and it was good. With what was left I blended it with a Vitamix and added some cashew cream and it was even better.

  27. Neil says:

    3 stars
    This soup looks and tastes more like carrot soup. I used one can of fire roasted tomatoes and it seems like it need more. Will try it again and double up the tomatoes.
    The soup does have a good flavor and I did enjoy it, just not a lot of tomato flavor. Do like it having all the veggies in it.

  28. Dora Suarez says:

    5 stars
    WOW, so easy to make and a family pleaser makes this soup a keeper, it also freezes well, I know as I made it before, this was my 2nd go at it but it will be all gone by dinner time tonight. Next time I’ll double batch to freeze and have a quick emergency meal ready to go. This recipe is easy to make and great for a busy weeknight or easy weekend meal. We had it for our Crazy Monday back to the grind meal, I had mine for lunch along with a grilled cheese sandwich, and left the rest simmering on the stove for the family to have tonight along with their prepped and ready to be griddled grilled cheese sandwiches. I made mine with regular canned tomoatos as they didn’t have fire roasted at Aldi’s and it tastes just as good as the previous time, I made it. For toppings I simply added fresh basil and some Nutrional yeast, my family will probably sprinkle theirs with fresh mozzarella.

  29. Jill Newton says:

    5 stars
    This is the BEST homemade tomato soup I’ve made! Plenty of flavor and spice. Even my have-to-have-protein-at-every-meal husband loved it. Healthy and flavorful! WIN WIN!!

  30. Laura Kephart says:

    4 stars
    I swapped out the fire-roasted tomatoes for tomatoes I got at farmer’s market & oven roasted myself. Really liked topped with the cashew cream. Also good with grilled cheese sandwich “croutons”

  31. Jacqueline Strawn says:

    5 stars
    absolutely in love with this recipe. I kept saying to myself, the color will not be the same as the picture, but it definitely blended well in my Ninja Blender. The cashew cream was an extra awesomeness!!
    Thank you sooooo much!!

  32. Neil says:

    3 stars
    This soup looks and tastes more like carrot soup than tomato soup. I used 1 15oz can of tomatoes per the directions and it seems like that is not enough tomatoes. It does taste good just not tomato. When blended in the Vitamix it tends to get too much air whipped into it and turn a little foamy.
    Will make it again but will at least double the tomatoes.

  33. Kim says:

    5 stars
    Yummy and so easy! I love tomato soup and this was really good. I like that it has other veggies like carrots, zucchini and celery in it. It didn’t take long to make and now I have extra servings for later in the month.

  34. Carrie Hewitt says:

    5 stars
    This soup is simple to make and totally delicious. I reduced the amount of olive oil to 2 tsp.; otherwise, I adhered to the recipe. I really enjoyed this recipe!

  35. Gwen says:

    5 stars
    I don’t make soup very often, so this recipe was a good reminder that it can be simple to create and delicious! I’ll definitely be making this again. Thank you for sharing it.

  36. LalitaSakthi says:

    5 stars
    We truly enjoyed the whole process
    The delicious aromatics of the herbs. Making grill cheese sandwiches as a family to accompany this soup
    At first I was a little unsure since it uses so many vegetables and would not taste like a tomato soup. I now know I had nothing to worry about the soup was perfect

  37. Shairoz Bheriani says:

    5 stars
    Absolutely Delicious ! We still have tomatoes in season, so I broiled some fresh tomatoes with olive oil, salt, pepper, thyme and garlic.

  38. Amanda Villarreal says:

    5 stars
    This is a simple and great recipe!

  39. Traci Ziebarth says:

    4 stars
    Super easy to make but I think I need to add a little bit more flavor for my kids to be on board. I ate this for lunch and it was filling (especially with the cashew cream added) but maybe I will add some garlic salt and/or pesto to help with flavor. Thank you for this challenge!!

  40. Kelly Gallagher says:

    5 stars
    This soup is delicious and has an impressive number of vegetables. Yum.

  41. Brittany J. says:

    5 stars
    I’ve never had tomato soup before so I was a little nervous to try this recipe. But it is much more flavorful then expected and I love it! This will definitely go into my winter meal rotation.

  42. Jody says:

    4 stars
    This is good.

  43. Stephanie says:

    It was super easy but bland to us. I added extra garlic, chili powder, capers, kalamata olives, and topped it with shredded fresh basil.

  44. Holly Day says:

    5 stars
    I made this today and added pesto instead of cashew cream, and it was delicious! My husband is not a fan of puréed soups (even going so far as to ask, “Why did you purée it? Why didn’t you just leave it like it was when I saw it in the pot earlier?” ), so I only blended it enough to break up some of the bigger tomato pieces. So if you don’t have time to purée or want a little more texture in your soup, this soup can work either way!

  45. Sue says:

    5 stars
    Loved this soup!
    I had fresh tomatoes and basil, so I used those and they made this soup SO good!
    We had cheddar cheese toast triangles on the side with a salad and it was the perfect meal!

  46. Lauren says:

    4 stars
    I’ve never been a huge fan of tomato soup (sorry mom, that canned stuff just didn’t do it for me) but this version was so cozy and delicious! Love that there are so many hidden veggies, too (carrots, celery, zucchini, etc) I included chickpeas to make it a bit more filling as a stand alone…Also added some pesto on top and *chefs kiss*

  47. Glenda says:

    5 stars
    Really enjoyed the flavors of the tomato soup. Easy to make and very tasty. Will definitely make this again.

  48. Sam Ruch says:

    5 stars
    Easy to make and so delicious

  49. Barbara Massey says:

    5 stars
    I made the first five soups today love the tomatoes soup

  50. Darrah says:

    5 stars
    This was delicious! We didn’t have fire-roasted tomatoes so I added a healthy pinch of red pepper flakes and a teensy pinch of cayenne, and it had the perfect amount of kick to it. All three kids (4, 6 & 8) happily cleaned their bowls!

  51. Mary Buersmeyer says:

    5 stars
    This was delicious. Had it for lunch today and may just have for dinner tonight, as well, with a grilled cheese sandwich.

  52. Tina Schiely says:

    5 stars
    This tomato soup is so flavorful. It is even good left somewhat chunky & not fully pureed. I even used some of it on the next day to poach an egg in. I topped it off with a bit of mashed avocado with lemon juice & sea salt. As a soup, I topped it off with the cashew cream & some fresh basil. I will definitely make this again.

  53. Abbie says:

    5 stars
    This was super easy to make and so amazing!! It was a great way to get my kiddos to eat vegetables. They are not a fan of vegetables and they loved this soup. This soup will be a regular meal in our house now.

  54. kathy says:

    4 stars
    I don’t know that I can fairly rate the recipe. When I made this yesterday for the soup challenge I thought it wasn’t very thick. When I looked at the recipe again I realized I did 2 cans of diced tomotoes, not 2 cups. I don’t mind the taste but I think it would probably have been better if I followed the directions correctly lol. I did have it for lunch today with a grilled cheese sandwich and would eat it again.

  55. Catherine says:

    4 stars
    This soup was tasty, but I did not find it the tomato flavour very strong. I am not a vegan, so served it with a few sprinkles of feta cheese on top. It did blend up nicely into a thick soup

  56. Catherine Kiel says:

    5 stars
    So easy to make and full of fiber! Added a touch more salt and threw in some garden tomatoes to enhance the canned fire roasted. The entire recipe took about an hour to make (cleanup included!) minus 20 minute cook time. Highly recommend.

  57. Caroline Ehlinger says:

    4 stars

  58. Marie-Andrée says:

    5 stars
    Very flavourful, good consistence. I like the fire roasted twist to it.

  59. Beth says:

    5 stars
    Very easy to make and a delicious result. So good for dipping a grilled cheese!

  60. Terri McQuaig says:

    5 stars
    Excellent and really easy to make! Will definitely make this soup again!!

  61. Suellyn Rieckelman says:

    5 stars
    This was packed full of flavor. I did add some dried basil in addition to the fresh.

  62. Dajeune Tillman says:

    4 stars
    Loved the soup! I’m not a veggie lover but this soup was really smooth and hearty. This definitely isn’t your average runny tomato soup. I’ll definitely make this again :-).

  63. Rakesh Luhar says:

    5 stars
    Easy recipe and great test.

  64. Zelda GREENBERG says:

    5 stars
    I love the addition of the squash, carrots and onions to the tomato basic recipe. I appreciate that the recipe is “pareve” .

    • Simple Green Smoothies says:

      Oooh! Thanks for throwing the word ‘pareve’ into the mix, Zelda! From the SGS Dictionary for Rawkstars, pareve means “prepared without meat, milk, or their derivatives”. We’re always learning around here! 🙂

  65. Erin says:

    5 stars
    Made this soup today, hoping it would last for a few days. But my toddler had 3 helpings at lunch .. so might not last so long ☺️. Love it! Thanks

  66. Doreen McCallister says:

    5 stars
    I only got to eat a small bowl — my husband devoured the rest. This soup was fantastic — 5 stars is not enough for this stellar soup.

    • Simple Green Smoothies says:

      Thanks for the extra stars, Doreen! Guess this one will be a double batcher from now on for your household!

  67. Shannon says:

    5 stars
    Delish! No modifications, no changes – made exactly as written. It’s a keeper.

  68. Janice Jack says:

    5 stars
    Had the girls over and everyone lived it! Super easy!!

  69. Keisha M says:

    5 stars
    I absolutely love this soup!! I did add some smoked paprika and a little umami seasoning. My only retreat was not doubling this recipe! Because the recipe is simple and easy to follow, I can easily make more! If you haven’t tried this soup, do it today! You won’t regret it!

  70. Pam Carlson says:

    5 stars
    The vegan tomato soup is definitely a recipe to keep and make again many times over. Sometime in the future I will also try the cashew cream, just didn’t have the time to do it this time around. But I did discover that a bit of pesto made it even tastier. Many thanks to the Jen for this filling, delicious and healthy recipe.

  71. Tiffany Saboo says:

    5 stars
    This soup was delicious! It definitely will be added to a weekly rotation for the cooler months. I loved that it contained so many vegetables. I am not a fan of celery so used extra carrot in its place. I also sautéed the veggies in water as I try to avoid cooking with oil. I served it with the cashew cream and fresh basil with a few pieces of sourdough. Can’t wait to make it again!

  72. Bailey says:

    5 stars
    This was delicious and easy to make. I used fire roasted tomatoes and complimented the Italian spices so well.
    I wasn’t going to make the cashew cream but it was easier then I thought and really brings out the flavours even more, glad I did.
    Not usually a fan of tomato soup but I would make this again.

  73. Danielle Schultz says:

    5 stars
    Wow!!!! Delicious I made the soup now to enjoy for lunch!!! I roasted my tomatoes in my oven first as well as the onion garlic and zucchini put it all in my vitamin delish!!!!

  74. Kathy says:

    5 stars
    This was a great soup! My picky kids even ate their tiny serving without complaint! I will make this regularly for sure!

  75. Cynthia Balla says:

    5 stars
    Seriously… one delicious soup! The added perk… garden gems to compliment!! How can you not have an adult grilled cheese sandwich too!!! What a GREAT soup to kick off a DAY 1 Challenge!!!!

  76. Paola Francis says:

    5 stars
    I love tomato soup! This recipe was very tasty and filling. A great meal.

  77. Pauline says:

    5 stars
    Definitely will be making this soup again, so delicious, so easy

  78. lisa case says:

    4 stars
    Great recipe to get more than just tomato in your tomato soup. Easy to prepare. I used my immersion blender to puree but I will try making this soup in my vitamix next time.

  79. Lisa says:

    5 stars
    The soup was really easy to make and very yummy! I thought it was a little carrot forward more than just plain tomato, which I loved! Goes great with grilled cheese!

  80. Bernadette says:

    5 stars
    Great soup! Easy to prepare, nice blend of flavours. I will definitely make this regularly!

  81. jackie Munyer says:

    4 stars
    Very easy and quick to make in a VitaMix Blender. I used roasted tomatoes instead of canned ones. Love the texture and flavor, although, not a big tomato soup fan, I liked this one.

  82. Cynthia says:

    5 stars
    Clear instruction, easy to follow and most importantly, it is very delicious

  83. Frances Tutt says:

    5 stars
    The photos are lovely and this is a tasty soup. I love seeking the zucchini in.
    I am always looking for ways to build umami in my sauces and soups. I did not try all of these but these are These are some things I would try to add umami and more layers of flavors that you may not even be able to pick out.
    Use mushroom broth in place of all of half of the vegetable broth
    Add paprika maybe 1Tablespoon
    Both of these will add umami and depth of flavor without you being able to pick them out.

    For a bolder version I would suggest:
    1 Tablespoon ground ginger root
    1 teaspoon smoked paprika
    1 teaspoon smoked cumin
    1 teaspoon cardamom
    1 teaspoon cocoa powder (to cut acidity and round out flavor)

    One more thing. I am not a fan of canned tomatoes. I think the brick pack is milder.

  84. towania bellia says:

    5 stars
    I made this for dinner last night and it is a keeper. It’s an easy, one pot soup, and I was able to add in a couple extra veggies from the fridge without changing the taste. The fire roasted tomatoes intensified the flavor. I’m not vegan, so I added a dollop of sour cream to mine. It is a delicious soup and I will definitely make it again.

  85. Heather says:

    5 stars
    So easy, so delish – just like a hug in a bowl! I made this in the morning for lunch later today. So good I had some with breakfast too

  86. Heather B says:

    5 stars
    So easy, so delish – just like a hug in a bowl! I made this in the morning for lunch later today. So good I had some with breakfast too

  87. Eve says:

    5 stars
    This soup is absolutely delicious! I wish I had this recipe years ago. I will never buy tomato soup again.

  88. Leah Waring says:

    5 stars
    This soup was too easy! I wish I made more of it! Next time, I’m definitely making grilled cheese sandwiches!

  89. Joni says:

    5 stars
    Soo good. I didn’t add the cashew cream, it didn’t need it. Very delicious and I’m not a tomato fan.

  90. Kimberly Tangaro says:

    5 stars
    So delicious! I joined the 10-day soup challenge. And I feel really proud of myself. I love tomato soup and I am so happy to have a really healthy yet tasty recipe! I recommend a strong blender like vitamix otherwise I was able to feel the chunks of veggies. I blended half the stock with my vitamix on 10 speed and the other half on 5 speed. The batch that is blended at a really high speed comes out creamy and better. I added pesto with a macadamia nut base to it.

    • Simple Green Smoothies says:

      Macadamia nut based pesto?! Total rawkstar move, Kimberly! Thanks for the share. 🙂

  91. James says:

    5 stars
    Smooth and creamy. Very nice flavor and filling

  92. Brandi B. says:

    5 stars
    I loved this tomato soup!! It was so simple and easy to make and it paired perfect with my grilled cheese sandwich

  93. Laura G says:

    5 stars
    This soup is fairly easy to make. Taste delicious! I made it in a Dutch Oven stovetop pan and next time I will double the recipe so the hand held immersion blender has more than 4 inches on bottom of pan to work with. Also will double recipe so I will have some to freeze next time! I can’t think of any tweaks I would do for this recipe.

  94. Sharon says:

    4 stars
    Super easy recipe with lots of flavour.

  95. Lisa Wilson says:

    5 stars
    Also made the Chipotle Cashew Cream and garnished the soup with it, the flavour was incredible. Keeping this recipe.

  96. Sheryl Biermann says:

    5 stars
    FABULOUS! Very clean flavor. Would maybe try it with some small pasta and add in some chickpeas or even some shrimp.

  97. Camille says:

    4 stars
    Delicious soup
    I added some curry powder to make it a bit spicier!

  98. Sharon Larsen says:

    5 stars
    really good, especially with the cashew cream

  99. Jessica says:

    5 stars
    I made the soup faithfully, except with limited time and not having enough cashews on hand, used plain low fat yogurt. Not vegan, but delicious! My husband- a big meat eater- really enjoyed. A wonderful and flavorsome dish filled to the brim with vegetables. I think the ob-gyn would approve as one of my pregnancy go-to meals.

    • Simple Green Smoothies says:

      So glad it was a win for you! And congrats on your little one on the way! 🙂

  100. Kelly says:

    5 stars
    This soup is my favorite!! I am not normally a fan of tomato soups, but this recipe is sooooo delicious <3

    • Simple Green Smoothies says:

      So delish! Way to try things outside the box on this one! 🙂

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#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

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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