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. Beth Gilmore says:

    4 stars
    I bought fire roasted tomatoes with green chillies without realizing it. It was a little hot but still good!

  2. Christine says:

    4 stars
    This soup is very tasty. Preparation was easy and it smelled wonderful while cooking. I did use fire roasted tomatoes as suggested in the notation.

  3. Shirl says:

    5 stars
    We loved it! I only have a standard blender, so while it wasn’t “chunky” it wasn’t as smooth as I would expect from a can or restaurant, but we liked the slightly coarse texture. Delicious! ( I tried to rate last night but the entire form didn’t come up)

  4. Kari L Thom says:

    5 stars
    This soup was so delicious! I was able to shop somewhat from my garden, including a variety of tomatoes. Since I used yellow, orange, and red tomatoes, the soup had a beautiful deep golden color.

  5. Kelly Belgrade says:

    5 stars
    Delicious! I’ve made this soup twice now and love it!! So much better than canned tomato soup! My husband doesn’t always eat the same food as me but he loved it too along with a grilled tomato cheese and pesto sandwich. Yum!

  6. Nicole says:

    5 stars
    Loved this dish!

  7. Tonya says:

    4 stars
    I thought it was great! I couldn’t find fire roasted canned tomatoes so I just used regular canned ones. My 83 yr old great uncle is a VERY picky eater and was raving about this soup while he ate it and even had seconds and is excited for it for today’s left over lunch. Great recipe!!

  8. Alexandria W says:

    5 stars
    Quick, Tasty, and very easy to make!

  9. Nanc says:

    So easy! And refreshingly good! We are loving the concept of a soup every night especially as cooler weather approaches.
    The recipe was a snap to prepare. My husband loved it so besides the dog his vote determines thumbs up or down
    So soup number one in the challenge Definitely a winner-will double next batch and freeze for future quick, nutritious mealnanc

  10. Lily says:

    4 stars
    It was tasty. Adding some fresh basil made it extra tasty.

  11. Linda says:

    5 stars
    Delicious and easy in the blender. Used fire roasted tomatoes with hatch chile which soiced it up!!

  12. Jema says:

    5 stars
    This soup is a great way to sneak in more vegetables. I used homemade chicken bone broth. It is a delicious and a new soup to add into my rotation.

  13. Ashley says:

    5 stars
    Loved this soup! It was different than I expected tomato soup to be and I loved it. I didn’t purée it fully and had some chunks which was exactly what I wanted.

  14. Karen says:

    5 stars
    Delicious- made without any changes and served with grilled cheese sandwiches. Looking forward to leftovers with cashew cream!

  15. Rodney Michael says:

    4 stars
    This was a fun and simple recipe. I added some hot sauce to spice it up a bit. I am also enjoying it for lunch the day after, tastes even better on day two.

  16. Terri Hughes says:

    5 stars
    Super yummy and easy! I love having a homemade tomato soup! My daughter dunked her grilled cheese sandwich in it, super good! We will get another serving out of this, for lunch.

  17. Elzbieta Koceniak says:

    5 stars
    This soup was very tasty.

  18. Michaela Geddes says:

    5 stars
    Outstanding soup! My kids preferred the whole thing blended in the Vitamix for a more creamy texture. This is now part of our monthly rotation of meals.

  19. Shannon Gibson says:

    5 stars
    Day 1 of my soup challenge came out swinging. I loved this soup. It was true comfort food. My husband and I had all four servings. So much for leftovers. It has a great kick and is the perfect accompaniment for sandwiches. Will definitely be making again. (Reading the other comments, I will try the cashew cream next time.)

  20. Debb says:

    5 stars
    Loved the tomato soup – so delicious and easy to make – would be great with all the veggies as a chunk soup or blended smooth

  21. Denise Doroshuk says:

    5 stars
    I loved this soup! It’s really easy to make and I whizzed it in the Vitamix. This recipe is a keeper!

  22. Liane Knight says:

    5 stars
    Yesterdays was great, via ingredients and what I had or was to open, I did a slight alteration and it was still great. Little less broth and more fire roasted tomatoes with juice. Added my cashew cream and fresh basil, yum. And my husband was pleased even though we made the pesto, didn’t have it; I let him cheat since we haven’t had “dairy” in a bit, he got his grilled 2 types cheese w/tomato on Italian sandwich on the side. He was enthralled.

  23. Heidi says:

    4 stars
    We enjoyed the soup recipe and followed it exactly, but increased to 1.5x. Great way to sneak in more veggies, but the color was a bit too orange than what we’re used to for a tomato soup. I used an organic brand fire-roasted tomato and a vegetable soup base. We really liked the cashew cream and basil additions. Next time, for our tastebuds, I will increase garlic and use a bit less carrot. Would be great with croutons or crusty bread.

  24. Sara Hawker says:

    5 stars
    Very easy to make. WAAAAY better than the canned version! I have had an issue in the past w/ tomatoes being acidic, I assume this is what the carrot helped with. Like that the additional veggies “disappeared” so my family didn’t object. Paired with grilled cheese. Of course!

  25. MMB says:

    5 stars
    Excellent—very filling (I didn’t purée my soup as much so it had a chunkier feel). Delicious and easy to make.

  26. Courtney M says:

    Yummy soup! I added red pepper flakes and cow’s cream so mine was not so vegan. But enjoyed it with a friend and a rosemary olive oil bread. Wish mine photographed better but it sure did taste amazing.

  27. Lucia Miller says:

    5 stars
    The vegan tomato soup was delicious!

  28. Shantel says:

    5 stars
    This soup was enjoyed by the whole family! The cashew cream was prefect along with some avocado slices on top. My kids all asked for second bowls.

  29. Jana says:

    4 stars
    This was very yummy. A bit unexpected as I usually think of tomato soup as creamier. I wonder how it would taste with almond milk. That said, the entire family licked their bowls clean. I would make this again

  30. Priti says:

    5 stars
    My family loves tomato soup. Added sweet potato for sweetness and no zucchini.

  31. Angie says:

    4 stars
    This is a great easy soup to make. I made ours in an instapot. We ate ours with grilled cheese sandwiches. I followed the recipe and made only one change, adding 2 more cloves of garlic and some cayenne pepper to my portion after it was served. It was very tasty! We ate 1/2 the soup last night and saved the other 1/2 for another day. Our plan is to freeze portions from each challenge for future use.

  32. Lynne says:

    5 stars
    Lots of veggies, easy to make and great tasting.

  33. Paula Goins says:

    5 stars
    This tomato soup is delicious! I tried a few other tomato soup recipes and this one was the best one so far. I also love that it is so easy to make and so flavorful with a few ingredients. I didn’t modify the recipe.

  34. Marissa says:

    5 stars
    So good – perfect fall soup.

  35. Valerie O'Neal says:

    4 stars
    I am giving this soup 4 stars because it was delicious but I didn’t have the zucchini which would have made it 5 stars I believe. I made this soup for lunch for my husband and I. He enjoyed it very much. He is Italian and it reminded him of a dish his mother used to make. I decided not to offer this to my kids. Ha!

  36. Kaleigh Fougere says:

    Soup was sooooo yummy!!! Will definitely be making again! I didn’t make the cashew cream cuz of a nut allergy so I used vegan coconut sour cream!!! Yummmm!!

  37. Nancy Todd says:

    4 stars
    I enjoyed the other veggies in this soup. They made it more interesting. I would definitely add cashews or some of the cashew crepe next time I make this soup, just to thicken it a bit. I would def make it again.

  38. Paula Goins says:

    5 stars
    This tomato soup is delicious! I tried a few other tomato soup recipes and this one was the best one so far. I also love that it is so easy to make and so flavorful with a few ingredients.

  39. Jenn Riemer says:

    4 stars
    Overall really good! My husband is on a low-salt diet so that always skews things for us. I added crushed red pepper flakes and thickened it up a bit with some corn starch dissolved in oat milk. We also topped it with pesto and a little Parmesan cheese. Plenty of flavor even with the low-salt broth etc.

  40. betsy scheffe says:

    4 stars
    I loved this rustic soup. Made it without the oil…just used more of the veggie stock. It would be fabulous with a hearty whole wheat bread. Loved the fire roasted tomatoes in it. My husband added salt, I didn’t…I thought it was delicious as it was!

  41. Sandra says:

    4 stars
    I edited the recipe and made it a little more simpler and enjoyed it just the same.
    None Used:
    2 carrots, peeled and sliced
    1 ribs celery, chopped
    1 zucchini, sliced
    3 cups vegetable stock

  42. Shelby McLaughlin says:

    5 stars
    This was a hit with my family! We have a few small children and they ate this without complaint, which is a big deal. We paired it with oven grilled cheese sandwiches and there were many which asked for seconds of both. Love how many veggies were in this recipe!

  43. SUE JOHNSON says:

    5 stars
    I will be making again!

  44. Mikayla Lepole says:

    This soup is very delicious. Very flavorful and easy! I followed the recipe exactly and added the cashew cream. The combination was delicious. Highly recommend trying this one!

  45. Beverly Hughes says:

    5 stars
    I made the Vegan Tomato Soup. Due to allergy’s, I had to change up a few things. One of my allergies is tomatoes; So, I used Tamarind soup instead. For the Italian seasoning, I used a gluten free Italian spice that I have made on my own. I also made the Cashew Cream & used it in the soup as directed. What an addition! The soup was Very Delicious & I loved the creamy texture the Cashew Cream gave the soup. Thank You for this recipe. Oh, one other thing, I used my crockpot to cook this soup.

  46. Janet Slonneger says:

    5 stars
    My whole family loved it, including 3 teenagers. I left it a bit chunky. So much flavor!

  47. Kathy Culbertson says:

    4 stars
    This recipe is a keeper. Definitely more flavorful than regular tomato soup. In my family has no idea how many vegetables they ate last night!

  48. Wendy Betts says:

    4 stars
    This was very good and really easy soup, I am not a huge zucchini fan, but this worked well because of the blending at the end.

  49. Diane says:

    4 stars
    It was very easy to make. Loved the flavors. This will be on my list of soups to make. 🙂

  50. Jennifer says:

    5 stars
    Easy with great flavor! The cashew cream really does take it to the next level.

  51. Marianne Henry says:

    3 stars
    I usually don’t do vegan dishes. I was surprised by the amount of flavor. Not a lot of depth for me, but the addition of the cashew cream and fresh basil helped.
    As a side note, I can definitely see using cashew cream as a substitute for whipped cream on pumpkin pie for example! Win!

    • Simple Green Smoothies says:

      Trying out vegan options for the win, Marianne! Yes!!!

  52. Carly says:

    4 stars
    Got done late last night but this soup was such a great app for dinner and one of the best vegan soups I have ever had – and I have tried a lot!! Can’t wait for the rest of the challenge, and left over soup today

  53. Carolyn Hoffman says:

    5 stars
    This came out great! Thank you.

  54. TJ says:

    5 stars
    This is the best vegan tomato soup recipe I’ve found yet. I used fire roasted tomatoes and since I didn’t have any Italian seasoning I just gave it a dash of dried basil, oregano, rosemary, thyme & a pinch of red pepper flakes. Then a heaping teaspoon of garlic powder.

  55. Carolyn says:

    5 stars
    It was great!

  56. Jolene says:

    5 stars
    I was surprised how filling this turned out to be, and I didn’t even add any cashew cream the first time. Really good and my kids liked it, which always make it a winner for me. I do suggest using a high speed blender to blend it unless you like a less smooth consistency. I couldn’t get it as smooth as I wanted with my stick blender.

  57. Lisa Reed says:

    5 stars
    I LOVE this soup. I’ve always liked tomato since I was a child – I had a great homemade from fresh tomatoes in the the instapot I started to use because it was less sodium and filled with healthy ingredients (it was from SkinnyTaste) – this is superior truly. I love the veggies blended in and I love the italian seasoning flavor. I changed nothing and I love it. So far this is my go to favorite.

  58. Annette Raasch says:

    4 stars
    It was good and waiting to taste the rest

  59. deedra says:

    4 stars
    Great flavor with the fire roasted tomato.

    • Simple Green Smoothies says:

      Fire roasted tomatoes seem to be the key here to a lot of tomato soup lovers. So glad you liked it too!

  60. Gina says:

    5 stars
    This recipe is so quick and easy to prepare and so hearty and delicious.

  61. Rebecca Surprenant says:

    5 stars
    This soup was really fun to make and delicious. Even after blending it until smooth in my Vitamix, it still had hearty texture which was very filling. Enjoyed the other vegetables but was happy they were not overpowering compared to the tomatoes. Would make again!

  62. Becky B says:

    5 stars
    This was so easy to make and so delicious! I actually used fresh tomatoes from my garden.

  63. Tara says:

    4 stars
    Soup was creamy and had a good flavor. I would add in some fresh(or roasted) tomatoes in the future to give it that little extra tomato kick. Thanks for the recipe. Will add it in to the rotation.

  64. Gail says:

    5 stars
    Overall very easy and filling!! My family had no idea how many veggies were packed in their dinner (mom win!!) After I portioned out my serving, I added some pre-made tortellini, and served with grilled cheese for the fam. Will definitely make again!!

  65. Susan K. says:

    5 stars
    My college-age kids said it was the best tomato soup they’ve ever had!

  66. Jackie says:

    4 stars
    Soup didn’t taste like tomato soup to me, but it was very delicious. Added bonus, my husband does not eat vegetable but loved this soup. Little does he know that he had a nice big helping of veggies!

  67. Reanna Slagle says:

    5 stars
    Delicious! I added some extra chili flakes for a little heat then served with an “open faced” vegan grilled cheese I will definitely be saving this recipe.

  68. Sherry says:

    4 stars
    Very easy to make and very delicious!!

  69. Terri Matheis says:

    4 stars
    This soup is rich and I would make in the future as an accompaniment to a sandwich or appetizer, not a bowl. It needed a tablespoon of tomato paste added because it was a bit watery for me. I loved that it had so many vegetables in it. Reading the comments, if I had added pesto or cashew cream, it probably would have had even more flavor.

    • Simple Green Smoothies says:

      Def give the cashew cream or some pesto a try next time, Terri. You’re gonna love it!

  70. Marilou Morgan says:

    5 stars
    Much better than I thought it would be.

  71. Barbara says:

    5 stars
    Soup was delicious I liked the cashew cream in it

  72. SR says:

    5 stars
    I have never really liked tomato soups. But this one is really good. I will definitely make it again.

  73. Grace says:

    5 stars
    Really good! Hubby doesn’t like pureed foods (I think it reminds him of baby food), so I keep this one chunky. I enjoy the variety of vegetable pieces too. Late entry forms the draw because the links from the PDF and Facebook post were not working for me, nor the website, from my phone or computer. Glad it’s working now! Might just have been overloaded from so many soup lovers trying to leave a comment?!

    • Grace says:

      I should mention that hubby added Tabasco hot sauce, celery salt and pepper to his portion, which he said made it taste like a spicy Caesar soup.

    • Simple Green Smoothies says:

      Creativity for the win! Cool add-ins!

  74. sally morrissey says:

    4 stars
    8 out of 10 very tasty, comforting and satisfying.

    • Simple Green Smoothies says:

      We’d love to hear what you’ll add next time to make it a 10 out of 10, Sally! All of the recipe tweaks and add-ins have been so interesting and fun!

  75. Ruth Ann Pritchard says:

    5 stars
    Tasty! Will make again.

  76. Sarah says:

    5 stars
    Such a tasty soup! Super simple to make and I thoroughly enjoyed with a sour dough grill cheese. Yum!

  77. Sheryl says:

    5 stars
    Surprisingly good even though it didn’t simmer for hours

  78. Jaclyn H says:

    5 stars
    I love all the veggies hiding in this delicious soup!

  79. Louise says:

    5 stars
    This is a really delicious soup and so easy to make!

  80. Mukila says:

    5 stars
    This is a WOW recipe for me!!! I went for 1 cup fire roasted tomatoes and 1 cup diced for one batch. Next batch is fresh tomatoes. Both were delicious. The cashew cream makes all the difference. This is my first time using vitamix blender for soup.

  81. Laura says:

    5 stars
    Best vegan creamy tomato soup I have made, and I have tried a few. Next time I might try adding some fresh tomato from garden for even more flavor and have a nice crusty rustic toasted bread with garlic and olive oil for a complete dinner for the family. Made the cashew cream as well and it really complimented the soup.

  82. Brittany Sinclair says:

    5 stars
    I really enjoyed this tomato soup and would definitely recommend it to other people, it was nice and smooth with a rich flavor, I personally added more garlic and smoked paprika.

  83. Shirley P says:

    5 stars
    This soup is delicious! Easy to make (I threw mine in the slow cooker on high) and it was ready by lunch time! I then blended it using an immersion blender. It was thick, smooth and creamy with a lovely balance of flavours.

    • Simple Green Smoothies says:

      So glad you shared a slow cooker prep tip, Shirley. Thanks! 🙂

  84. Kimber says:

    5 stars
    Delicious and satisfying. Very creamy. Mine was a little chunky; I should have blended a little longer.

  85. Sue Miller says:

    4 stars
    Made it…it was very good! Very fresh tasting and easy to make

  86. Larissa says:

    5 stars
    I don’t know if I already rated this- the website was super wonky for awhile. But I LOVED IT! It was so easy and scrumptious with pesto!

  87. F Murphy says:

    4 stars
    I LOVE soups and tomato soup is high on my list, BUT rarely have it out as they always contain dairy, milk and/or cream which yes makes it creamy but makes it hard to digest for me. This was the first time I made one at home, and thumbs up! Easy to make, dairy-free and yet creamy. Really lovely smell while it simmered. It tastes lovely; 4 out of 5, as the body was a touch too thin. Modifications wise, as I used vegetable stock cubes, I did not add the salt and I used standard diced tomatoes as opposed to fire-roasted ones. I topped it with fresh basil and cashew cream, which added a touch of decadence!

  88. Kimberly Tangaro says:

    5 stars
    Super delicious

  89. Jeff Nunn says:

    4 stars
    It was easy to make. It was good, just needed something more. We added extra garlic and seasoning and even crushed red pepper, but we thought it needed something more. Maybe a bit of lemon… we will make this again.

  90. Terri Ertlmeier says:

    5 stars
    Love this recipe. Simple to make. Very creamy and what a great way to get your veges in for the day. Made it and froze for future dinners and lunch.

    • Simple Green Smoothies says:

      Freezing this soup works so well. Rawkstar move Terri!

  91. Belinda says:

    4 stars
    Yum! My family loved it. Will be using this simple soup again!

  92. Gen says:

    4 stars
    Rich full flavour

  93. Sharon Stoesser says:

    5 stars
    The flavor of this soup is delicious. It freezes well to be enjoyed later.

    This is challenge is helping me get ready for the winter season.
    Thank you,
    Sharon Stoesser

  94. Sombra says:

    5 stars
    This soup was delicious a win with my five and 8 year old. I accompanied the soup wit the classic grilled cheese. Don’t miss the cashew cream this makes the soup a perfect taste of cream without the guilt. This definitely is a family healthy treat for fall.

    • Simple Green Smoothies says:

      Kids + veggies they love eating = a win for everyone! Yay!

  95. Betty says:

    4 stars
    The vegan tomato soup is very good. The recipe is quick and easy and I was able to use my carrots, celery, onions and canned (BPA free) fire roasted tomatoes, which are staples in our household. My version reminded me of gazpacho since I chose not to purée the soup. I will make it again and purée half of the veggies for a different consistency. My husband had seconds.

  96. Brenda Tew says:

    4 stars
    We liked this soup! I didn’t have fire roasted tomatoes, so I added a few drops of liquid smoke to replicate the flavor. We also added a squeeze of lemon and some salt. I’m making it again, my picky husband is a fan! Brenda

  97. Nona Akos says:

    5 stars
    The Vegan Tomato Soup was a very good recipe and I loved the flavor of the fire-roasted tomatoes. It was easy and quick to prepare, and the cashew cream made it even more delicious. Thank you.

  98. Jenni S says:

    5 stars
    The Vegan Tomato Soup is such a great Autumn soup. It takes like the end of Summer harvest when you want to use up all your veggies from your garden in a warm Italian soup.

    • Simple Green Smoothies says:

      “…end of summer harvest” – Yes!! Love that picture Jenni.

  99. Antoinette Pellegrino says:

    5 stars
    First time making Tomato soup used organic ingredients and wow what flavor will create another batch for sure!

  100. Rosie says:

    4 stars
    So simple and delicious. I already had most of the ingredients on hand including the fire roasted tomatoes which absolutely added great flavor. Pinned this one to try in a pressure cooker next time.

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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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