Vegan Tomato Soup
by Marly McMillen
Cozy up with this creamy, flavorful vegan tomato soup! Made with just 6 ingredients, it’s perfect for weeknight dinners, lunch, or pairing with your favorite homemade croutons.
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There’s something so comforting about a steaming bowl of tomato soup, especially when it’s rich, velvety, and bursting with flavor. Imagine the scent of roasted tomatoes mingling with fragrant garlic and herbs, filling your kitchen with warmth and nostalgia. This vegan tomato soup is simple to make, full of plant-based goodness, and perfect for cozy nights in, lunch with a sandwich, or a light starter that feels like a hug in a bowl
A Bowl of Nostalgia
I’ll never forget those bowls of tomato soup from my childhood. The rich aroma filled the kitchen while my mom served it alongside grilled cheese sandwiches.
This recipe is my grown-up version: a little more seasoned, a touch creamier, but still full of that comforting, nostalgic feeling.
It’s the kind of soup that wraps you in warmth on a chilly evening, cozying you up while still feeling wholesome and satisfying.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Base Ingredients:
- Vegan butter: Feel free to use tub margarine, storebought or homemade vegan butter, or substitute olive oil.
- Onion: You’ll need 1 medium yellow or white onion.
- Garlic: You can use either 1 or 2 cloves of garlic.
- Tomatoes — This recipe uses two 15-ounce cans of tomatoes. You can use whole, peeled, or crushed tomatoes. Feel free to substitute one 20-ounce can.
- Vegetable broth — Use a high-quality vegetable broth like Better than Bouillon Vegetarian Base or No Chicken Base.
Optional for extra creaminess:
- ½ cup cooked chickpeas or cannellini beans (blend for creamy texture)
Topping Ideas:
- Top your soup with crispy homemade vegan croutons for extra crunch.
- Sprinkle some vegan parmesan on top for an added umami boost.
- Add drizzles of cashew cream for an elegant look.
- Sprinkle chopped fresh herbs like basil or thyme sprigs on top.
Tip: You can also add a splash of unsweetened coconut milk for a slightly richer, creamier soup — a popular variation readers love!
Tips for Perfect Vegan Tomato Soup
- Use good-quality canned tomatoes — they make a huge flavor difference.
- Don’t skip blending — the smooth texture is part of the magic!
- Make it ahead: soup tastes even better the next day after the flavors meld.
- For a quick weeknight meal, roast the onions and garlic in advance for an extra depth of flavor.
What Makes This Recipe Shine?
- Canned tomatoes are available year-round, making this recipe easy and accessible
- Adding a bit of brown sugar cuts the acidity
- You can leave some texture or press it through a fine mesh strainer for a velvety-smooth soup.
How to Make Vegan Tomato Soup (Step-by-Step)
Step 1: Sauté aromatics
Melt the vegan butter in a large pot over medium heat. Add chopped onions and sauté until soft and fragrant, about 5–7 minutes. Add garlic and cook for another 30 seconds.
Step 2: Build the soup
Stir in the brown sugar and canned tomatoes (with juices). Pour in the vegetable broth and bring to a simmer. Let it cook for 15 minutes to blend the flavors.
Step 3: Blend until creamy
For a smooth, creamy texture, carefully blend the soup using an immersion blender or in batches in a regular blender. If using chickpeas or cannellini beans, add them now and blend until silky.
Step 4: Adjust seasoning
Taste and add salt, pepper, or more brown sugar if needed. For extra richness, stir in a splash of coconut milk or cashew cream.
Step 5: Serve & garnish
Ladle soup into bowls and top with your favorite garnishes — crispy vegan croutons, vegan parmesan, a swirl of cashew cream, or fresh herbs.
Bonus Variation: Coconut Cream Tomato Soup
Add ½ cup unsweetened coconut milk during blending for a rich, silky variation. Top with a sprinkle of fresh basil and a few toasted croutons for a restaurant-worthy bowl.
Serving Suggestions
This soup pairs beautifully with:
Storage Tips
Transfer soup to an airtight container and keep it in the fridge for up to 5 days. You can freeze this soup in freezer-safe containers for up to 2 months.
This vegan creamy tomato soup is proof that comfort food doesn’t need dairy or complicated ingredients. It’s simple, cozy, and endlessly versatile — a bowl of warmth you’ll want to make again and again.
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Vegan Tomato Bisque
Ingredients
- 4 tablespoons vegan butter
- 1 cup onion, peeled and roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1 tablespoon brown sugar
- 30 oz canned tomatoes (~2 cans) (whole, peeled, or crushed)
- 1 ½ cups vegetable broth
- Optional: add up to ½ cup cooked cannellini beans or chickpeas (for a creamy soup)
- Favorite Toppings, such as croutons, vegan cream, vegan parmesan, and more.
Instructions
- Melt butter in a saucepan or dutch oven.
- Add the onion and cook for a minute or two until slightly tender. Stir in the garlic and brown sugar. Cook for one minute.
- Add tomatoes with their juices.
- Pour in the vegetable broth. Bring to a boil, then reduce to a simmer (low boil) and cook uncovered for 20 minutes.
- Blend the Soup. Remove the center cap from your blender lid. Add the tomato mixture and beans (if using), filling the blender only halfway. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a relatively smooth soup, leaving some texture. Transfer to a bowl, then repeat with remaining ingredients from the pan.
- Season with salt and pepper to taste.
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Notes
Using Fresh Tomatoes
If you want to use fresh tomatoes, substitute around 10 medium tomatoes (approximately 2 pounds), and cook until the tomatoes are tender.Fat Substitutes
Use vegan butter, refined coconut oil, or olive oil. For a no-oil version, simply cook the onions with a little white wine or vegetable broth.Adding Herbs
You can add 5 to 10 leaves of fresh basil right before blending for even more added flavor. Substitute 1 teaspoon dried basil and/or oregano.Making it Creamy
Adding beans makes this soup creamy. You can use either cannellini beans or chickpeas to achieve this effect. Another option is adding a cup of vegan creamer (make sure it’s plain (not flavored) and preferably unsweetened (including no added sweeteners such as stevia or monk fruit).The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Vegan Soups
If you love this vegan tomato soup, here are even more tasty vegan soup recipes to try:
Here are even more vegan soup recipes to satisfy your comfort food cravings.
Frequently-Asked Questions
Is tomato soup vegan?
Many tomato soups are naturally vegan, including Campbell’s condensed tomato soup, which is made with tomatoes, water, wheat flour, and seasonings. Cream-based versions aren’t vegan, so always check labels. Homemade vegan tomato soup is another easy option that’s guaranteed plant-based.
Is tomato soup gluten-free?
Tomato soup is naturally gluten-free because the primary ingredients are tomatoes, onions, and broth. If you are highly sensitive to gluten, be sure to choose ingredients that are certified gluten-free.
Can you freeze vegan tomato soup?
Most soups are freezer-friendly, and tomato soup is no exception. Simply transfer the cooled soup into freezer-friendly containers. They can be frozen for up to 2 months. To reheat, transfer the container to the fridge overnight. Cook the soup in the microwave or on the stovetop until heated through.
What’s a good substitute for milk in tomato soup?
You can use plant-based milk like unsweetened soy, oat, or coconut milk — or add beans for a creamy texture without any dairy.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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