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.

vegan tomato soup
Table of Contents
  1. Easy Homemade Tomato Soup Recipe
  2. Vegan Tomato Soup FAQs
  3. How to Store Soup for the Future
  4. More Creamy Vegan Soups
  5. Easily Add Plants to Your Weekday Meals
  6. Vegan Tomato Soup Recipe

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 or ‘cheese’ sprinkle). 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

Vegan Tomato Soup FAQs

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!

Easily Add Plants to Your Weekday Meals

Consistently cooking healthy meals for your family is hard. I find when I have to flip through multiple cookbooks or run out for ingredients daily that I don’t feel like cooking often. Yet if I’ve got a plan made for me, with an instant grocery list, then I can easily follow it and feel better about feeding my family on the daily.

I totally created my Rawk the Year meal planner for me then put it out into the world because I figured there were more people like me that needed meal planning help! This tool is easy to use as is or customize + provides hundreds of plant based recipes with a click of a button.

Join right now and try my planner for 14 days FREE! I can’t wait for you to try it out.

4.64 from 671 votes

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.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Jen Hansard
Course: Entree, Soup
Cuisine: Healing, Vegan
Serves: 4

Equipment

  • stock pot
  • immersion blender

Ingredients  

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • â…› tsp sea salt
  • â…› 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

Instructions 

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

Notes

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

Nutrition

Calories: 70kcal, Carbohydrates: 11g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 708mg, Potassium: 357mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5593IU, Vitamin C: 16mg, Calcium: 55mg, Iron: 1mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

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Rating




Comments

  1. 2 stars
    So far I think all of the recipes have too much seasoning. I prefer a more natural and real taste. This one is simple though, and easily adapted.

  2. 5 stars
    My sister shared this soup with me and we think it’s fabulous! We left it chunky and it was perfect.

  3. 4 stars
    Much better than the canned stuff used to get as a kid. I like Cashew cream for the added texture.

  4. 4 stars
    Creamy, tomatoey, needs more hot spice, used olive oil, diced tomatoes, paprika, chili flakes, added spinach, topped with shredded mozzarella cheese, diced almonds, dried basil, served with side of pickles

  5. 5 stars
    This Tomato Soup is the best I’ve ever eaten. I cut the Italian seasoning in half as I don’t like many herbs to overwhelm my foods and it was still so flavorful. I also took the time to make the cashew cream and glad I did. My favorite soup so far in the challenge!

  6. 5 stars
    So far, this is my favorite! A perfect comfort food. I gave a portion to a friend who had just had surgery along with the earlier shops. Her son asked her which soup she wanted and heated it up for her. Not knowing it was the homemade tomato soup and not from the can she had on the shelf, she couldn’t believe how good it was and couldn’t figure out how it was so different and delicious! And, yes, I’ve shared the recipe.

  7. 4 stars
    I like that this soup has multiple vegetables in it. Warm and cozy soup! The cashew cream is a nice touch as is the fresh basil.

  8. 5 stars
    Perfect for a cool fall day! I used fire roasted tomatoes and added a bit of red pepper flakes and blended to perfection in my Vitamix… nice robust flavor!

  9. 5 stars
    SO yummy! I used an immersion blender to puree the soup but I wasn’t pleased with the texture so I pureed it again in my Vitamix blender & that gave it a perfect consistency. I made my own cashew cream using raw cashews, water, lemon juice & salt. Here’s the link to the recipe:

  10. 5 stars
    I made this in my InstantPot, using the Sauté function to dry-sauté the onions, then put the rest of the ingredients on high-pressure/manual release for 15 minutes. It was a bit thinner than I wanted, so I turned sauté back on to reduce some of the liquid, then added some cashew cream to give it that ‘creamy tomato soup’ texture. Loved hiding the extra veg in a familiar soup: more veg, more better.

    1. 5 stars
      Forgot to mention, I used my immersion blender right in the InstantPot after cooking to get it creamy. Also, Next time I’ll only pressure cook for 5 minutes as the extra time is not necessary.

  11. 5 stars
    This soup was spicy and creamy, a definite step up from your typical tomato soup. It has great depth of flavor. My family’s dishes were so clean; you could not tell what lunch was!

  12. 5 stars
    I love this tomato soup. It’s better than anything I have tried store bought or in a restaurant. Its non-acidic which I find a lot in other tomato soups. I made my own cashew cream which was a challenge, my kitchen aid gave out on me. I believe I have the correct creaminess it’s supposed to have. I loved this as an addition to the soup and have enough to add on salad as well. It adds more flavor that I never would have thought of before. All the vegetables and herbs in the soup are great. It wasn’t heavy at all, I had to have seconds. Very light, great aroma. Fun to make and will add this to my favorites collection

  13. 5 stars
    I made this recipe and your sneaky tomato soup recipe from your meals cook book and both of them seemed to be a little light on tomato taste. So this time I drained and added a second can of diced tomatoes. I did take it for a spin in the vitamix since I am used to eating pureed tomato soup. The extra diced tomatoes made it taste more like Campbell’s tomato soup to me. Coming out of the vitamix it has a more hearty consistency and is much less watery. All in all a very good resultant soup.
    I will be making this soup many more times, with the extra tomatoes.

  14. 5 stars
    This soup is delicious!! I used my home grown, smoked tomatoes. Definitely a keeper recipe. Paired it with avocado toast….mmmmmm.