This Vegan Tomato Soup is super easy to make and the best tomato soup recipe that's warm, cozy and perfect for a quick lunch or dinner. Homemade creamy tomato soup that's naturally gluten free, dairy free & nut free.
We love a warm creamy bowl of homemade tomato soup almost anytime! And since this tomato soup recipe is so easy to prepare we make it quite frequently.
Paired with a melty grilled cheese sandwich or some biscuits you have the perfect easy comforting dinner.
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Why you'll love this recipe
- It's creamy without the addition of any cream, milk or nuts.
- Much less sodium or unnecessary ingredients that you find in canned soups.
- Super easy to make with just a few ingredients and a couple pantry staples.
- Naturally vegan, gluten-free, dairy-free & nut-free.
Ingredient notes
- Diced tomatoes- I recommend using organic unsalted canned tomatoes if possible. This way you're able to control the sodium content in the soup.
- Vegetable broth- I used a low sodium broth but could use regular broth and just adjust the amount of salt you add to the soup.
- Onions- Yellow onion was used although you could substitute with white onion.
- Olive oil- Another neutral oil could be used such as avocado oil.
- Carrots- They add a nice balance of sweetness to the soup.
- Tomato paste- This helps thicken the soup and make it a little creamier so don't leave that out.
- Celery- This also adds to the overall sweetness and flavor of the soup.
- Seasonings- It's not recommend to leave any out as I've tested the recipe numerous times with different seasonings.
- Bay leaf- Make sure to remove this prior to blending the soup.
- Red wine- This is an optional ingredient but highly recommended.
How to make vegan tomato soup
{full printable directions are in the recipe card below}
- Heat olive oil over medium heat and add onions, celery, carrots, garlic & salt. Sauté till translucent .
- Stir in basil, garlic powder, onion powder, cayenne pepper and bay leaf and continue to cook another minute till fragrant.
- Add remaining ingredients, stir, & bring to boil. Reduce heat to simmer for 30-45 minutes.
- Remove from heat, take out bay leaf and allow to cool about 10 minutes.
- Using an immersion blender puree the soup to the desired consistency until smooth and creamy.
- Stir, taste for salt and pepper and serve immediately.
Serving suggestions
This soup can be served as a light tasty meal with a side salad. I love an easy romaine salad with a vinaigrette.
It's also great with a sandwich(we love a good grilled cheese) or even just some crusty bread for dunking.
How to store homemade tomato soup
Once it's cooled completely you can store in airtight glass containers in the fridge for up to 5 days.
This vegan tomato soup can also be frozen in airtight containers for 3-4 months.
Frequently Asked Questions?
For simplicity I recommend using organic diced canned tomatoes. If using fresh tomatoes you want to make sure they are fresh ripe tomatoes which can sometimes be challenging to find in the winter. If using fresh tomatoes Roma, Beefsteak or San Marzano are good choices.
Tomato soup is low in calories and carbohydrates yet provides lots of vital nutrients. It's a great source of vitamin A & C. It's also packed with Lycopene which is known to help fight chronic diseases.
I recommend using an immersion blender. It's great for making homemade soups easier. You could also puree cooled soup carefully in a blender.
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time-xoxo
📖 Recipe
Creamy Vegan Tomato Soup
Ingredients
- 2 tbsp. olive oil
- 1 carrot diced
- 1 stalk of celery diced
- ½ yellow onion diced
- 2 cloves garlic chopped
- 3 cups diced canned tomatoes
- 1 tbsp. dried basil
- 1 bay leaf
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ⅛ tsp. cayenne pepper
- 2 ½ cups vegetable broth
- 2 tbsp. tomato paste
- ¼ cup red wine* *
- salt & pepper to taste
- optional- top with fresh basil
Instructions
- Heat olive oil over medium high heat
- Add carrot, celery, garlic, onions with 1 tsp. salt and saute about 5-6 minutes
- Then add basil, garlic powder, onion powder, cayenne pepper, bay leaf and continue cooking about another minute
- Add diced tomatoes, & remaining ingredients
- Bring to boil
- Reduce heat to medium low and simmer about 30-45 minutes
- Taste for salt and pepper
- Remove from heat and let cool about 10 minutes
- Make sure to remove bay leaf at this time(you don't want to blend it)
- Then with your immersion blender slowly blend your tomatoes and vegetables to the consistency you like
- Serve immediately or warm till ready to serve.
Notes
Nutrition
Updated post from September 2019
Suzy
I love how simple and easy this recipe is to make! This is going to be a staple in our house this winter! Love it!
Cindy
This soup is 💯 for me!! So delicious and so easy!
Stephanie
Thanks Cindy! 😘
Tayo
This reminds me so much of a soup I ate frequently growing up in Nigeria. I will definitely try your version, it looks so easy to make and delicious!