Soups & Stews > Vegan Soups & Stews > Hearty Vegan Stews > Vegan Vegetable Curry Recipe

Creamy Vegan Tomato Soup

A comforting and flavorful vegan tomato soup, made creamy without any dairy. Perfect for a cold day or a light meal.

Prep Time
10 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 28 oz Canned Crushed Tomatoes
  • 4 cups Vegetable Broth
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 1 can (13.5 oz) Coconut Milk (full-fat)
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black Pepper
  • 2 tablespoons Olive Oil
  • null for garnish Optional: Fresh Basil

Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add Tomatoes and Broth

Pour in the canned crushed tomatoes and vegetable broth. Stir in dried basil and oregano, salt, and pepper. Bring to a simmer.

Simmer

Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

Blend

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids – vent the blender lid to prevent pressure buildup.

Add Coconut Milk

Return the blended soup to the pot. Stir in the coconut milk until well combined and heated through. Do not boil.

Serve

Serve hot, garnished with fresh basil leaves, if desired. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: ~60kcal, Carbohydrates: ~7g, Protein: ~1g, Fat: ~4g (Estimates only, will vary)

Other Considerations for Nutrition

This soup is relatively low in calories and fat. Using full-fat coconut milk contributes to the creamy texture but also increases the fat content. To reduce fat, use light coconut milk or omit it and use cashew cream (soaked cashews blended with water) instead.

← Creamy Vegan Butternut Squash Soup with Coconut Milk Hearty Vegan Lentil Stew →

FAQ

  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
  • Can I use fresh tomatoes instead of canned?

    Yes, you can use fresh tomatoes. You'll need about 2 pounds of fresh tomatoes, peeled and chopped. You may also need to adjust the cooking time and liquid level depending on the water content of the tomatoes.
  • What can I substitute for coconut milk?

    You can use cashew cream (soaked cashews blended with water) or even a splash of plant-based milk for a similar creamy texture. However, the flavor will be slightly different.