Soup is essential on a cold winter day and this vegan tomato soup recipe is the perfect soup to warm you up. It’s ready in under 30 minutes, creamy and high in protein thanks to a key ingredient!
Is there anything more heart warming than fresh tomato soup and grilled cheese?? It’s one of my favorite winter food combinations, second to literally any type of pasta of course!
I wanted to make this vegan tomato soup recipe as simple as possible, so we’ll be using whole peeled tomatoes from a can. I promise these as just as delicious a flavor as fresh tomatoes. Plus a few other key ingredients to really take this soup to the next level.
I’ve been getting a lot of requests for more nut free recipes. Cashews are my favorite dairy replacement to make recipes creamy because they have such a mild flavor. However, to replace the cashew cream that I would have used in this soup, we’ll be using small white beans!
That may sound odd to you, but I promise it is delicious and you will have no idea there are beans in here. Plus, it makes the soup higher in protein and fiber and really creamy. Try my white bean soup or lemon chickpea soup next!
TOMATOES. You will need both diced tomatoes and whole peeled tomatoes (both from a jar).
ONION/GARLIC. This will add a lot of flavor to the soup! I like to use white or yellow onion, but red will also work.
WHITE BEANS. This may seem odd, but the white beans help to add a creamy texture to the soup and add protein as well. Navy beans, cannellini or any small white bean works well.
MILK. Any kind of plain/unsweetened non-dairy milk works here. If you don’t have any, vegetable broth will do!
SPICES. Dried oregano, fresh basil, salt, paprika and red pepper flakes help spice up this soup!
How to make vegan tomato soup
Add the minced garlic and onion to a pot with the olive oil.
Saute for about 5 minutes or until the onions are translucent. Add in the tomato paste and saute an extra 2-3 minute.
Add the oregano, red pepper flakes, paprika, salt, pepper, and chopped basil. Saute for 2 minutes.
Add both cans of tomatoes and milk and stir well. Let simmer for 10 minutes over low heat.
Transfer everything to the blender along with the white beans. It helps to start your blender on the lowest speed and keep the lid slightly ajar to let some heat escape.
Process until completely smooth. Serve with fresh basil and enjoy!
I topped my soup off with some coconut cream, fresh basil, and these grilled cheese croutons that, ugh, just make everything better! The “croutons” are just a regular grilled cheese cut into small squares which 100% makes this soup more fun to eat.
To make the grilled cheese, I added butter to a hot pan and let it melt, then add one slice of bread with 2 pieces of non-dairy cheese and covered it (key to getting vegan cheese to melt).
Once that side was toasted, I added the other piece of bread, flipped the grilled cheese over, covered and let it cook on the other side. For some homemade vegan cheese, try this grilled cheese recipe which is so good.
This is of course optional, you can also serve vegan tomato soup with a fresh baguette, a side salad, or just enjoy it as is!
Frequently Asked Questions
Does it keep?
Once prepared, this soup will keep in the fridge for about 5 days or in the freezer for 1 month. Make a double batch and save some for meal prep!
Red, white, and yellow onions all work well in this recipe, red onion will have the most intense flavor, whereas yellow or white are a bit more mild.
How can I thicken soup?
This soup has a moderately thick and creamy consistency as is, but it isn’t thick like a stew.
If you want it thicker, you can use less milk or whisk in 1-2 tablespoons of flour and let simmer over low heat until thicker.
What kind of milk is best?
You can use any type of non-dairy milk in this recipe, just make sure it is plain and unsweetened. You definitely don’t want any hints of vanilla sneaking through the soup!
My personal favorite for savory recipes is plain unsweetened almond milk. If you don’t have any, vegetable broth will also work well!
Try these next!
Creamy Vegan Tomato Soup
by: claire cary
- 1 28 ounce can whole peeled tomatoes
- 1 15 ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 large yellow onion
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 15 ounce can small white beans I used cannellini
- ½ cup non-dairy milk
- 1 teaspoon dried oregano
- 2 tablespoons fresh chopped basil or 2 tsp dried
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- Black pepper to taste
- Add the minced garlic and onion to a pot with the olive oil.
- Saute for about 5 minutes or until the onions are translucent.
- Add in the tomato paste and saute an extra 2-3 minute.
- Add the oregano, red pepper flakes, paprika, salt, pepper, and chopped basil.
- Saute for 2 minutes.
- Add both cans of tomatoes and milk and stir well.
- Let simmer for 10 minutes over low heat.
- Transfer everything to the blender along with the drained and rinsed white beans. It helps to start your blender on the lowest speed and keep the lid slightly ajar to let some heat escape.
- Process until completely smooth.
- Serve with fresh basil and enjoy!