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. Denise says:

    5 stars
    Family loved it!

  2. Linda Kraan says:

    Passed on this as tomatoes really mess with my arthritis…..

  3. betty baron-kuhn says:

    5 stars
    better flavor than anything in a can i did not puree mine completely so i had just a tiny bit of texture perfection i completely agree about the fire roasted tomatoes such a flavor boost!

  4. Veronica says:

    4 stars
    So easy and quick to make! Will have to try the cashew cream with it next time.

  5. Daryllanae says:

    5 stars
    Loved how this soup tasted. It was so easy to make and very fulfilling.

  6. Christine Cutbirth says:

    5 stars
    Delicious. Thick and satisfying. I didn’t have time to make the cashew cream, so I ground cashews and added to soup. Worked great to thicken.

  7. Joy says:

    4 stars
    Delicious and loved the freshness of the veggies. Used less tomatoes and more veggies. Cashew cream topping made it rich and satisfying.

  8. Diane Duda says:

    5 stars
    I was sure I wouldn’t like it without some type of dairy in it but it was fantastic! My husband loved it too!

  9. Richard Labrecque says:

    4 stars
    Like the soup. Using immersion blender allows to make it more chunky. Some family member find it too acidic. Got probably eight servings out of it. Great with grilled cheese.

  10. Catherine says:

    4 stars
    Loved how tasteful it was! Perfect for a quick and cosy weekday meal!

  11. Ursula says:

    4 stars
    Soup was easy to make and tasted spicy. Not a lover of tomato based recipes but however this one was delicious.

  12. Maayan says:

    5 stars
    It was sooo yummy and creamy! We finished the whole soup in 10 minutes! The color of this soup is the so pretty! It’s so autumn vibes!

  13. Kristin Campbell says:

    4 stars
    I liked this soup. You definitely can taste all the veggies in this soup. The cashew cream was an excellent addition.

  14. Jim says:

    4 stars
    A little more on the sweet side than I like but texture and heartiness made for a filling meal that we thoroughly enjoyed.

  15. Meryl says:

    4 stars
    I really liked the soup. It came out a bit spicy since my fire roasted tomatoes came with chipotle peppers. Otherwise it was good with a side salad and easy to make.

  16. Catherine Hostetler says:

    5 stars
    My family and I absolutely loved the Tomato soup, it had so many veggies besides the tomatoes, it gave it a great full flavor and was very filling! And it was so easy and fast to make! My 10 year old daughter loved it! We are adding it to our soup rotation!

  17. Christine Ermold says:

    4 stars
    Super simple and fast to prepare. I loved the simplicity of the ingredients. Some family members found it too acidic, so we’ll like adjust to add a creamy dairy component in the next time we make it. Leaving this soup in the blender long enough was a key component of getting it to be a nice, creamy tomato soup!

  18. David Goodman says:

    5 stars
    This soup recipe was delicious!!!! Healthy and very tasty. And the cashew topping was also excellent.

  19. Denise Kretzschmar says:

    5 stars
    This soup was the best tomato soup I have eaten. Thank you for sharing!

  20. Cynthia says:

    5 stars

  21. wendy says:

    4 stars
    nice and creamy I love tomato soup so this is a hit

  22. Cynthia Cusick says:

    5 stars
    the soup was full of flavor and simple to make. I used fire roasted canned tomatoes and oh boy was it hot! I had to put in crackers to calm my lips down.

  23. Juley says:

    5 stars
    My family loved this!

  24. Brittany Olson says:

    5 stars
    I loved this! It was way to make, healthy and flavorful. I tried it plain this time but will try with the cashew cream and or pesto next time.

  25. Linda T says:

    5 stars
    This soup was amazing! When I was making it it looked yummy with all the veggies chopped up in the soup and I considered not blending it, but I’m so glad I did! The blended version was so creamy and delicious. I forgot to use fire-roasted tomatoes so I’m definitely going to try this one again. My picky eater 6 year old loved it. My 7 year old tolerated it with some toasted garlic bread.

  26. Jacqueline Strawn says:

    5 stars
    Very easy to make. delicious!!

  27. Judy milner says:

    5 stars
    Loved the soup, it was full of flavour.

  28. Jessica says:

    4 stars
    Delicious! Super easy to make. Really wanted it with a grilled cheese, though!

  29. Kellie Jobe says:

    5 stars
    Very quick and easy to make! But, it’s a winner because of how good it tasted!!

  30. Kathy Perkins says:

    5 stars
    Loved this tomato soup. Even my son and daughter-in-law loved it. I used 1 can diced tomatoes and 1 tomato sauce since that is what I had, and blended with the immersion blender. It was nice with a little texture. Will make it again for sure and eat with grilled cheese or Italian bread slices. Thanks

  31. Amanda Rae Simon says:

    5 stars
    This recipe RAWKED! I ate the entire thing throughout the day and evening, happily. I didn’t use any cream and the soup was thick enough with the pureed veggies that it didn’t even need it. I will be making this recipe forever!

  32. Melisa ALJAMAL says:

    5 stars
    I posted last night to fb cause I could not get this site to come up. Day 1 Soup Challenge: Vegan Tomato using fire roasted & Muir Glen Organic Tomatoes, I added 4 chopped aspargus sprigs and topped with green onion, basil pesto, and cashew cream. The soup was amazing and definitely a new soup go to rated at *5 star. I made a double batch of the cashew cream and froze extra in the mini ball jars. I loved the cashew cream and never had that before. I also froze the extra soup in my souper cubes for future meals.
    #10daysoupchallenge #simplegreensmoothies

  33. Dusty Reese says:

    3 stars
    I didn’t cook it quite long enough so it was a little chunky but we didn’t mind. It was about half/half on who liked it. I added saltines for my little one and he liked it better

  34. Zelda Greenberg says:

    5 stars
    The Tomato soup was wonderful!

  35. Nicole says:

    5 stars
    Loved this! Wasn’t sure at first because it had so many veggies, but it turned out delicious. Even better with the cashew cream.

  36. Michele says:

    5 stars
    Awesome soup! I added alittle sugar and used the cashew cream and fresh basil! So good!

  37. Eurica says:

    5 stars
    I’m not a huge tomato soup fan, but this soup is amazing! So creamy & flavorful. I will definitely be making this again.

  38. Alice Wellen says:

    3 stars
    My husband liked this soup. I am not a big tomato fan. I ate it, but I won’t make it again for me, but may for a dinner with others.

  39. Sarah says:

    5 stars
    This tomato soup is delicious and satisfying. Great tomato soup flavor with the added bonus of hidden veggies blended in. It is easy to prepare and cooks quickly.

  40. Emily Frazier says:

    5 stars
    This recipe is delicious and easy to make! I highly recommend adding the cashew cream, because it gives the soup a creamier texture and a lot more flavor.

  41. Grace says:

    5 stars
    Great Soup and very flavourful! Love all the additional veggies.

  42. Erika says:

    Loved the consistency but felt it could have been more flavorful. I’d make it again and serve it with grilled cheese :-).

  43. Shairoz says:

    5 stars
    Absolutely delicious!
    Fresh tomatoes are still available, so broiled the tomatoes with olive oil, salt, pepper, fresh garlic and thyme!

  44. Lillian says:

    5 stars
    Very Yummy. Loved the additional veggies in it.

  45. Natalie says:

    5 stars
    The vegan tomato soup was wonderful – full of flavor and so very easy to make!!! It will definitely be a part of our routine Fall/Winter soup meals.

  46. Tina Johnson says:

    5 stars
    OMG this is delicious

  47. Wyckham Avery says:

    4 stars
    Very easy to make and packs a big flavor. Made enough to stash some in the freezer for later this fall when it gets a little cooler out.

  48. Jean Stinger says:

    5 stars
    I did peal the zucchini because I didn’t want the green in the soup and I added about 1/2 cup of cashews. I blended my soup in the Vitamix and it was wonderful. The cashews made it creamy. Super simple.

  49. Amiee La Touche says:

    5 stars
    Yummy! I would add more spice like chili pepper flakes.

  50. Kassie Gada says:

    5 stars
    Delicious. Added less broth for thicker soup.

  51. Sarah says:

    4 stars
    I made this with grilled cheese and it hit the spot. Thank you!

  52. Barbara Biggers says:

    4 stars
    My husband and I both enjoyed the Tomato Soup. It was also very filling. Neither of us had ever had Pesto, but that was a big hit too!!! We’re 76 and I’m so tired of preparing the same old meals. This was fun to make and I feel now like you can teach an old “cook” a new trick!!

  53. Kris Mascetti says:

    5 stars
    Easy enough to make, with easy to have on hand ingredients. Creamy thick using immersion blender. Lots of veggies that blend up smooth. Pretty golden red color. Tasted good; would definitely make it again.

  54. kelly says:

    3 stars
    Pretty good. Needs to be hot! wish I had more basil. A little too “spaghetti” for me.

  55. jackie says:

    4 stars
    Good soup. I used roasted tomatoes instead of canned. Not a fan of tomato soup, but this is good.

  56. Anita Peguero says:

    5 stars
    I absolutely looooved this soup! I was always reluctant of tomato soup because the one I had tried tasted horrible, but I decided to give this one chance since everything that Simple Green does is always so good, and wow was I blown away. I swapped the olive oil for coconut oil and it gave it a twist. Definitely will be making it more often.

  57. Carley says:

    5 stars
    This soup was excellent! Creamy, flavorful and easy to make. It had such a fresh flavor. Definitely the best vegan tomato soup recipe I’ve tried. Luckily I had many of the ingredients chopped and ready to go. I had pre chopped frozen onions, zucchini, and celery. I sautéed them in my instant pot and then added the rest of the ingredients. Also had some cooked carrots so I just added those once my soup was cooked and then blended everything together. I only did 5 minutes in the instant pot and it was perfect!

  58. Colleen says:

    5 stars
    I have made the version of this that you have in your cookbook, Simple Green Meals, but I have never tried it with fireroasted tomatoes, and that ingredient really made the soup more delicious! I loved the flavor.

  59. Elizabeth Agase says:

    5 stars
    Excellent flavor! Beautiful balance of spice and creaminess. The cashew crema is a must. This may be my most favorite tomato soup recipe ever. It tastes delicious but it was so healthy and that gives me hope for my health. NOTE: The immersion blender did not properly cream the mixture. However, my Vitamix blended it up perfectly smooth and creamy. Thank you.

  60. Pamela says:

    4 stars

  61. Jeannette Pepin says:

    5 stars
    Excellent flavor and so much better than canned. Will definitely make this again!

  62. Nat says:

    Not usually a fan of tomato soup, but not bad! Felt pretty good after eating it.

  63. Laura Horton says:

    5 stars
    This soup is really good. Put a little basil and some toasted pine nuts on top.

  64. Maxi Damas says:

    4 stars
    Overall we really enjoyed the soup. But there were still pieces of the celery “string” and I didn’t enjoy it in the soup despite having blended it for six minutes. I’m also not very fond of the carrots when they have not been sautéed first because the CARROT flavor pops a little too much. It actually interferes with the flavor of the tomato in my opinion. That having been said, it’s amazing that the soup came together in a blender and I dirtied very few other tools in the kitchen. The next time I make it, I will sauté the carrots first and probably skip the celery. I have made tomato soup without celery and it’s delicious as well. And I will definitely be making the soup again. Thank you!

  65. Gwenn Ferguson says:

    4 stars
    It felt like it was missing something for me, I added a “good squeeze” of lemon juice (about half a lemon) to the recipe and it brightened it for me.

  66. Laura Curtler says:

    5 stars
    LOVED the flavors. Simple to make. Will be on repeat this winter!

  67. Maria says:

    5 stars
    Sorry left off rating. Oops!

  68. Maria says:

    Loved the Italian flavoring of this soup. It was veggie packed and super filling!! My husband even liked it and usually won’t eat soup unless it’s more like a stew. Yay!! This is a keeper!!

  69. Min Gong says:

    5 stars
    As a Asian people, this is a never tried recipe. It’s looks so yummy that I would like to try it on weekend.

  70. Rose Sternberg says:

    5 stars
    This soup is absolutely delicious! All the flavours of Fall, and very filling surprisingly enough. Reminds me of my childhood. I blended the soup in my vitamix for a velvety texture. I’ve put some away in the freezer for a quick lunch. Will be making this again, Yum !!!

  71. Corrie says:

    4 stars
    Love all the veggies packed into the soup. Think it would have been 5 stars if I had had fire roasted tomatoes!

  72. Loretta says:

    4 stars
    Good taste.

  73. Nicole says:

    4 stars
    Liked it enough to make again but mine lacked depth. I topped it with some vegan basil pesto and served with rosemary garlic focaccia. Next time I’ll use more spices and blend in some cashew cream.

  74. Sharon says:

    4 stars
    It’s good.

  75. Jill Guffy says:

    4 stars
    This is delicious but needs some heat. Next time I make I’ll add some red pepper flakes to kick it up. I used a stick blender but will allow time to blend in the Vitamix for a smoother texture.

  76. Joe says:

    4 stars
    I enjoyed making this soup. Blending sauteed vegetables gave the soup lots of body. I used smoked salt instead of fire-roasted tomatoes since this allows me to control the degree of smokiness myself. For Italian seasoning, I combined the following dried herbs: 1 tbsp of rosemary, 1 tbsp of oregano and 1 tbsp of thyme.

  77. J Lowery says:

    5 stars
    I made this recipe but subbed chicken stock for vegetable and great northern beans for zucchini. It was wonderful! I also added fresh basil, black pepper and sour cream for a garnish. My substitutions were because it’s what I had on hand after I thought I had everything. I’m looking forward to making it with zucchini next time!

  78. Beki Ward says:

    5 stars
    Not only was this delicious, it was a lot easier to make than I ever imagined it could be.

  79. Anna Roberts says:

    4 stars
    I used the recipe for the list of ingredients (I did use garden tomatoes rather than canned) but I chose to roast all my veggies prior to blending. I feel the roasting process adds a better depth of flavor. I can’t say that this is the case for this soup but in the past roasting has always been a bit more flavorful. The soup had a great garden fresh taste. I served it with a splash of hot pepper sauce and a side of garlic sourdough bread.

  80. Maisha says:

    5 stars
    I’m enJOYing the Vegan Tomato Soup which is SIMPLE to make, and delicious! I had a bumper crop of summer tomatoes in the freezer which I was able to use for this recipe!

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  81. Jessica Burns says:

    4 stars
    This recipe is a winner. I used canned tomatoes and added a little half and half to it instead of cashew cream. We love to dip grilled cheese in it on cold days.

  82. Lisa Scaglione says:

    5 stars
    Delicious and velvety. Easy to make. Had it for dinner.

  83. Barb says:

    5 stars
    So easy yo make and had great flavor. Can not get fire roasted tomatoes here so used my home canned tomatoes. Probably would have pumped up the flavor somewhat but was still very good

  84. Caitlin says:

    5 stars

  85. Stacy Ragland says:

    4 stars
    It was very easy to make. The flavors are good definitely a kick with the fire roasted tomatoes.

  86. Quishanta G. says:

    3 stars
    It was a little too sweet for me, but I did enjoy the flavor combination.

  87. Valeria Jessup says:

    4 stars
    Easy to make. More flavorable than expected. Will make again.

  88. Laurel says:

    5 stars
    Great Flavour. I have never made cashew cream but tried it and found it to be a great addition to the soup.

  89. Rose Katerynych says:

    5 stars
    Absolutely delicious and easy to prepare!! Loved it

  90. Cornelia Eubank says:

    5 stars
    Thank you Jen, this was a super easy and yummy soup to make. I normally am not a tomato soup fan BUT this was a home run! I love that I got so many different veggies in, which I normaly don’t get with just eating a salad. With the weather cooling off, it was a nice change to enjoy this warm tomato soup. I plan on freezing 1/2 of the soup to save for a future sauce.

  91. James Emerson says:

    4 stars
    Hello, I prepared the tomato soup recipe and once all ingredients were in the pot I determined I would add another 8oz can of diced tomatoes to enhance the tomato flavor. Towards the end of simmering I decided to add a fistful of kale (because I had it in the refrigerator) because I wanted to enhance the nutritional value of the soup at hand – how could that hurt 🙂
    I enjoyed my first helping of this recipe finding nice mouth-feel, texture, a bit of spiciness, and rich tomato-ee flavor. Additionally, I truly felt that I was putting nutritional goodness into my body and that it is a health promoting dish.
    I shared with my 80 y/o mother who is a fan of tomato soup, out of the can – can you say Campbell’s soup. Mom has been eating Campbell’s all her years as I can remember frequent Campbell’s tomato soup and grilled cheese sandwiches as a youngster into teenager – I know she still consumes the same today. Mom said Wow! Jim, this is good.
    I will employ the fire-roasted diced tomatoes the next opportunity I have to make this recipe so I can experience and compare my palates preferences. Thank you, thank you! James

  92. Y_not_daniel says:

    5 stars
    It was easy to make and tasted great

  93. Lindsay Neville says:

    5 stars
    The soup was delicious but I added an extra star for the cashew cream – amazing!

  94. Karla Erovick says:

    5 stars
    Loved it! Hearty, rich and satisfying especially with the added cashew cream. It’s quick and oh so delicious! This is going to be a new favorite!

  95. Gay Wrye says:

    4 stars
    I am used Toto auto soupshich is creamier in texture but all in allI enjoyed this soup.

  96. Cee Rho says:

    5 stars
    This soup is delicious and it was so easy to make. My family loved it

  97. Maura says:

    4 stars
    Easy to make! A little bland for me, so I added some hot peppers.

  98. Crystal says:

    5 stars
    This has been a family favourite for a few years now. I love all the newly vegetables and how much depth of flavour they add. Sure is a long way from my childhood days of Campbells tomato soup out of a can. Simply delicious and oh so nourishing. Amazing with crunchy baked chickpeas on top. My kids love dunking a grilled cheese Sammy into this soup – thanks for helping me create new and healthy memories of grilled cheese and tomato soup that my kids will remember fondly.

  99. Jennifer Kuo says:

    5 stars
    It is super easy to make, which is simple, both the ingredients and the steps, and not taking too long to cook. More importantly, it is also nutritious and delicious.

  100. Shirley says:

    4 stars
    I made the soup, but couldn’t find fire roasted tomatoes in my supermarket. I purchase diced tomatoes and added sun dried tomato paste and a few sun dried tomatoes. A little garlic and onion powder. Came out perfect for me.

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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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