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Rich and Creamy Vegan Tomato Soup Recipe

Make Vegan Tomato Soup with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 14 oz each diced tomatoes
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp sugar optional, to balance acidity
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup unsweetened plant-based milk or coconut milk for creaminess

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
  3. Add the diced tomatoes (with their juice), vegetable broth, tomato paste, sugar (if using), dried basil, dried oregano, salt, and black pepper to the pot. Stir well to combine all the ingredients.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together.
  5. After simmering, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
  6. Stir in the plant-based milk or coconut milk, adjusting the amount based on your desired creaminess. Heat the soup for an additional 5 minutes on low heat, then taste and adjust seasonings if necessary.
  7. Serve hot, garnished with fresh herbs or croutons if desired.