Vegan Tomato Soup Recipe
A bowl of creamy vegan tomato soup with fresh basil is the ultimate cozy comfort food. Ideal for a quick weeknight meal or a relaxed lunch.
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Why I Keep Coming Back to This Tomato Soup
Sometimes, there’s nothing more satisfying than a classic bowl of freshly made tomato soup. I love this vegan version not only because it’s incredibly easy to whip up, but also because every spoonful is packed with vibrant flavors from ripe tomatoes and fresh herbs.
There are a few reasons this soup is a staple in my kitchen:
- It comes together in 30 minutes flat.
- The coconut milk makes it extra creamy without any dairy.
- You can use fresh or canned tomatoes, so it’s flexible for any season.
- The result is wholesome and rich, but still light enough for any occasion.
This soup also works great for meal prep — just stash it in the fridge and you’ve got comfort food waiting for you. Sometimes I top it with extra coconut milk or a handful of crispy chickpeas for something special.
If you’re craving something classic but want to keep it vegan, you’ll love this recipe as much as I do!
Creamy Vegan Tomato Soup
Rich and creamy vegan tomato soup made with ripe tomatoes, blended with coconut milk and herbs for a warming, plant-based meal.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 5 minutes).
- 2
Stir in the chopped tomatoes and cook for another 5 minutes until they start to soften.
- 3
Pour in the vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- 4
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
- 5
If desired, stir in the coconut milk and heat gently over low heat without boiling.
- 6
Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy hot with crusty bread.
Notes
You can use either fresh or canned tomatoes for convenience.
For even more richness, substitute a portion of the vegetable broth with extra coconut milk.
Top with fresh herbs or roasted chickpeas for added texture.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, you can substitute canned diced tomatoes for fresh in this soup. Use two 14-ounce cans to replace the 4 cups of chopped fresh tomatoes.
For extra creaminess, add more coconut milk or blend in a cooked potato or some soaked cashews before pureeing the soup.
Yes, this vegan tomato soup is naturally gluten-free as long as you use gluten-free vegetable broth.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.
Yes, this soup freezes well. Let it cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw and reheat before serving.
