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Creamy vegan tomato soup instantly takes me back to my childhood. A big bowl with a grilled cheese sandwich was my ideal lunch on a rainy day. My friend Lindsey told me she sneaks in fresh zucchini and carrots to hers and I had to give it a shot. It was phenomenal with the additional vegetables, which is why I’m sharing it with you.
Vegan Tomato Soup Ingredients
Wondering how this vegan tomato soup version compares to traditional heavy cream-based tomato soups? Letโs take a look at the vegan-friendly ingredients I’m using in this recipe:
- Avocado Oil: A heart-healthy fat perfect for sautรฉing, avocado oil adds smooth richness while keeping the soup dairy-free. You can swap for olive oil or coconut oil, if you prefer.
- Yellow Onion: Packed with antioxidants, onions not only bring a savory foundation to the soup but also offer numerous health benefits, like supporting heart health and fighting inflammation.
- Carrots: Add natural sweetness and a vibrant color to the soup while loaded with beta-carotene.
- Celery: This versatile veggie adds a hint of earthiness and a satisfying crunch, balancing out the flavors of the tomato and other ingredients.
- Garlic: Rich in antioxidants, garlic not only adds a robust, aromatic flavor but also supports immune function and heart health.
- Zucchini: With a mild flavor and creamy texture, zucchini blends seamlessly into the soup, providing nutrients like fiber that help thicken the soup.
- Vegetable Stock: Opt for low-sodium vegetable stock or vegetable broth for the best flavor. It forms the base of the soup, adding richness and depth to every spoonful. I can even show you how to make vegetable stock.
- Diced Tomatoes: The key ingredient, diced tomatoes bring a burst of tangy, bold flavor. Tomatoes are also packed with vitamins and lycopene, a powerful antioxidant that supports skin and heart health. You can also use fire-roasted tomatoes, which I did in my Fire-Roasted Tomato Soup recipe or roast cherry tomatoes in the oven to make from scratch.
- Italian Seasoning: A blend of classic herbs like oregano and basil, Italian seasoning enhances the soupโs flavors with fragrant, earthy notes. Add in red pepper flakes and black pepper if you like spiciness.
- Cashew Cream: A vegan-friendly alternative to heavy cream, cashew cream provides a luscious, creamy texture and additional protein without any added dairy.
- Fresh Basil Leaves: A vibrant and aromatic finishing touch, fresh basil complements the tomatoes and enhances the overall flavor of the dish.
How to Make Vegan Tomato Soup
This one-pot vegan soup recipe can be made in 45 minutes with a few basic steps. To speed up the process, you can buy onions, carrots and celery pre-diced. Follow along for step by step instructions to make this:
- Heat some avocado oil over medium heat in a stock pot. Mix in some diced onion and add a touch of salt for flavor.
- Stir frequently while cooking for 7 minutes, or until the onions show signs of softening.
- Add in sliced carrots and celery and cook for 5 minutes, stirring occasionally. Then stir minced garlic and cook for 1 minute, or until fragrant.
- Mix in chopped zucchini and cook until it starts to become tender. Since you are going to puree your tomato soup, no need to peel the zucchini.
- Stir in the vegetable stock, diced tomatoes, and your 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.
- Puree the soup using an immersion blender. If youโve 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!
- Season to taste with salt and pepper and garnish with your choice of toppings (I like to add in cashew cream, fresh basil or vegan parmesan cheese sprinkle).
How to Store Vegan Tomato Soup
After cooling the soup fully, pour into 2-cup Souper Cubes or your fav freezer safe containers (leaving room for expansion) and freeze. When ready to enjoy, reheat the cubes in microwave or stove top.
What to Serve with Vegan Tomato Soup
The right side dish can turn a soup into a truly satisfying meal. The follow ideas pair beautiful with my vegan tomato soup:
- Crusty Bread or Garlic Toast: Great for soaking up the soupโs flavors.
- Green Salad: Adds freshness and a crispy texture. Try my lemon arugula salad for a tasty crunch.
- Avocado Toast or Croutons: Adds creamy or crunchy toppings for extra texture.
- Vegan Quesadilla or Vegan Grilled Cheese: A satisfying, hearty option for the cheese lovers.
- Stuffed Sweet Potato: A comforting side with natural sweetness. My Loaded Sweet Potato is always a winner.
Common Questions
Traditional tomato soup contains dairy in the form of cream or milk. A vegan tomato soup recipe swaps dairy for coconut milk or cashews to create a super creamy soup. I like to puree once everything is cooked through, then add a dollop of cashew cream (or vegan sour cream) to bump up the cream factor.
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.
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.
More Vegan Soup Recipe Ideas
These vegan soup recipes are high in flavor and veggies, making them extra filling. Grab an insulated water bottle or thermos to enjoy any of these on the go:
- Gazpacho Soup: A tomato-based soup that’s best enjoyed cold.
- Vegan Pumpkin Soup: A creamy delight perfect for Autumn gatherings.
- Carrot Ginger Soup: Insanely flavorful, this soup is a great lunch option.
- Roasted Red Pepper Soup: The roasted peppers are an extra step but totally worth the flavor.
- Blended Vegetable Soup: Perfect for sick days, busy days or days where you just need some nourishing comfort.
Let me know in the comments how this vegan tomato soup turned out for you. Itโs a Hansard family favorite recipeโ I hope it can be on regular rotation for you, too!
Vegan Tomato Soup
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion diced
- โ tsp sea salt
- โ 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
- ยฝ cup 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.
Equipment
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.
It was very easy to make. The flavors are good definitely a kick with the fire roasted tomatoes.
It was a little too sweet for me, but I did enjoy the flavor combination.
Easy to make. More flavorable than expected. Will make again.
Great Flavour. I have never made cashew cream but tried it and found it to be a great addition to the soup.
Absolutely delicious and easy to prepare!! Loved it
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.
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 ๐
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
It was easy to make and tasted great
The soup was delicious but I added an extra star for the cashew cream – amazing!
Loved it! Hearty, rich and satisfying especially with the added cashew cream. Itโs quick and oh so delicious! This is going to be a new favorite!
I am used Toto auto soupshich is creamier in texture but all in allI enjoyed this soup.
This soup is delicious and it was so easy to make. My family loved it
Easy to make! A little bland for me, so I added some hot peppers.
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.
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.
I made the soup, but couldnโt 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.