This creamy vegan tomato soup is comfort food at its finest! Made with canned tomatoes and coconut milk, this soup has the perfect texture and a hint of sweetness. It's quick and easy lunch or dinner that's best served with vegan grilled cheese, homemade croutons, or a vegan caesar salad, especially during the colder months!
Is there anything more comforting than a bowl of creamy tomato soup and a grilled cheese? I think not. This is one of my go-to recipes during the fall and winter months.
I wanted to make this vegan tomato soup as simple and accessible as possible, so we'll be using canned whole peeled tomatoes instead of fresh tomatoes. I promise it's just as delicious and flavorful as fresh tomatoes!
This recipe is healthy, vegan, plant-based, gluten-free, nut-free, can be made oil-free, and comes together in under 30 minutes!
- Whole, Peeled Tomatoes: we'll be using a can of whole peeled tomatoes for this recipe. Canned tomatoes will actually gives a more consistent flavor in comparison to fresh tomatoes, especially when they're not in season (like in the fall and winter when you'll likely be enjoying this).
- Onion: a white or yellow onion will work! To make this soup as flavorful as possible, we'll be caramelizing the onions. It does takes a few more minutes, but it's worth it! Don't worry, it'll still be ready in less than 30 minutes.
- Garlic: I feel like garlic is a MUST in tomato soup (I mean I think it belongs in every savory recipe but whatever).
- Coconut Milk: the key to creamy vegan tomato soup is a can of full fat coconut milk. It adds a touch of sweetness and gives it the perfect texture.
- Vegetable Broth: we'll be using vegetable broth for added flavor and to thin out the soup a little bit. If we were to only use coconut milk, the soup would be too thick, almost like an alfredo sauce instead of a soup.
- Spices: we'll be using italian seasoning, salt, and pepper.
- Basil: tomato soup isn't tomato soup without some fresh basil!
- Place a large pot over medium heat and add in ½ tablespoon olive oil and sliced onions. Cook onions, stirring occasionally until they have caramelized and turned golden brown. Keep the heat on medium, only turn the heat down if they're getting too dark or sticking to the bottom of the pot. Add a tablespoon of water to help deglaze, if needed.
- Once the onions are caramelized, reduce the heat slightly and add in the garlic. Cook for 1-2 more minutes.
- Next, add in your tomatoes, break them up a bit with a wooden spoon then add in the coconut milk, vegetable broth, salt, and pepper. Simmer for 5-7 minutes, until the tomatoes are soft.
- Using an immersion blender (or transferring to a blender in batches), blend until smooth and fully pureed. Simmer for another 5 minutes. Taste and adjust the seasonings, if needed.
- Divide across 3-4 bowls, garnishing with fresh basil and a drizzle of coconut milk or oil. Serve with homemade croutons, vegan grilled cheese, or side salad.
Variations & Substitutions
I love this recipe as is, but feel free to try out these any of these variations & substitutions that are guaranteed to work:
Make this a spicy tomato soup by adding a jalapeño (with the seeds) to the soup, prior to blending.
Use fresh tomatoes instead of canned tomatoes. The recipe will taste extremely similar if not identical, especially if tomatoes are still in season for you. You could also use fire roasted tomatoes for a slightly different flavor if you'd like!
Add roasted red peppers for added flavor and veggies.
Make this creamy tomato soup without coconut milk by creating a roux with non-dairy milk and flour or tossing in white beans or soaked cashews. Either of these will give you the same thick, creamy texture!
- Don't slice your onions too thinly. You'll run the risk of burning them more easily.
- If you want this soup a bit thicker, add more coconut milk or a tablespoon of flour and let simmer over low heat until thickened to your desired consistency. Alternatively, if it's too thick, add some more vegetable broth until it's reached your desired consistency.
- If you're using a standard high-speed blender instead of an immersion blender, transfer the soup to the blender in batches. You don't want to overload your blender, especially since it is a hot liquid.
Store leftover tomato soup in an airtight container in the fridge for up to 5-7 days or in the freezer for up to 2 months.
If you're using canned tomatoes, whole peeled tomatoes are best. Using canned tomatoes will result in the most consistent flavor. If you're using fresh tomatoes, roma or plum tomatoes would be best.