• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

24 Carrot Kitchen

  • Home
  • About
    • Meet Christine
    • Contact
    • FAQ
    • Work With Me!
  • Recipes
    • Beverages
    • Breakfast
    • Dairy Free
    • Dessert
      • Brownies
      • Cake
      • Cookies
    • Dinner
    • Gluten Free
    • Dressings/Sauces
    • Grain Free
      • Bread
    • Seasonal and Holidays
    • Side Dish
    • Salad
    • Smoothie
    • Snack
      • Trail Mix
    • Slow Cooker
    • Soup Recipes
    • Vegan
    • Vegetarian
    • Uncategorized
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
    • Instagram
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About
    • FAQ
    • Meet Christine
    • Thank You for Your Comment!
    • Work With Me!
    • Disclaimer & Privacy Policy
  • Contact
  • Instagram
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
  • Recipe Index
  • Simple Social Icons

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Vegan Tomato Soup Recipe!

    Published: Dated: October 24, 2018 Modified: Last Modified: July 19, 2021 Christine Galvani 6 Comments This post may contain affiliate links ·

    Home » Soup » Vegan Tomato Soup Recipe!

    373 shares
    • Facebook80
    • Twitter
    Jump to Recipe

    Vegan Tomato Soup Recipe that is so easy you’ll be making it all the time from memory!  Fresh, vibrant, healthy, rich and creamy, and satisfying enough for a main dish!  This vegetarian tomato soup recipe is also Paleo, gluten-free, grain-free, and dairy-free, with a Whole30 option!

    vegan tomato soup in bowl with chopped basil and croutons

    A traditional, classic tomato soup that hits the spot on cool days!  With the perfect texture, you’ll go back for seconds, which is fine since it’s so healthy.

    How To Make Vegan Tomato Soup:

    Step 1:  Gather the ingredients.

    ingredients for vegan tomato soup recipe on counter.

    Step 2:  To a medium-sized soup pot on medium-low heat, add olive oil, garlic, and onions.  Cook for 5 minutes until ingredients start to soften.

    Tip:  you don’t need to chop the onion and garlic because you’ll be blending them up later anyway.

    onions and garlic in soup pot with extra virgin olive oil.

    Step 3:  Toss in the salt and ground pepper and stir.

    Onions, garlic olive oil, salt and ground pepper in soup pot.

    Step 4:  Add the tomato paste and stir.

    Add tomato paste to soup pot.

    Step 5:  After adding the tomato paste, cook on medium-low heat for 2 minutes.

    Stir tomato paste in soup pot.

    Vegan Tomato Sauce With Canned Tomatoes:

    Step 6:  Add two cans of whole tomatoes.

    Add two cans of whole tomatoes to soup pot.

    Step 7:  Add the bay leaf and dried (or fresh) thyme.  Simmer on medium-low heat for about 40 minutes.   Switch to low heat if the pot starts to sputter or boil.

    Add bay leave and dried thyme to soup pot.

    Step 8:  Find and remove the bay leaf and the stems of thyme (if using fresh thyme).

    Step 9:  Blend the soup until smooth, using an immersion blender (my favorite) or a regular blender.

    Tip:  For success with the immersion blender, always keep the bottom portion (with blade) submerged, and you won’t have any splatter.  This blender works perfectly with the whole tomatoes and you should not worry about any squirting from the tomatoes, just keep the nozzle submerged.

    Using immersion blender to blend tomato soup smooth.

    The vegan tomato soup will look vibrant but still have texture.  Stir in the coconut sugar and taste to adjust spices (add more salt, pepper, thyme, etc…).

    Blended vegan tomato soup recipe in pot.

    Vegan Tomato Soup Recipe With Coconut Milk:

    Step10:  If desired, add 1/4 cup of non-dairy milk – coconut milk, almond milk, or other non-dairy milk.

    Step 11:  Serve and add garnishes to your taste.  A sprig of thyme, chopped basil, roasted nuts, or seeds.  My garnishes include my “croutons” made from my vegan waffles.  Gluten-free crackers are also really good with this recipe.

    Cooking Notes For Vegan Tomato Soup Recipe:

    • To add creaminess without dairy cream, use unsweetened almond milk, coconut milk, or other non-dairy milk.
    • Tip:  you don’t need to chop the onion and garlic because you’ll be blending them up later in the recipe.
    • A dollop of homemade Paleo pesto would add great flavor.
    • Serve as an appetizer or hearty enough as the main dish/entree.
    • Freezer-friendly – simply fill an ice cube tray and store it in a resealable plastic bag.
    • For Whole30 compliance, leave out the coconut sugar.
    • Tip:  For success with the immersion blender, always keep the bottom portion (with blade) submerged, and you won’t have any splatter.  This blender works perfectly with the whole tomatoes and you should not worry about any squirting from the tomatoes, just keep the nozzle submerged.

    Looking for other amazing recipes? Check these out!

    • Paleo Butternut Squash Soup
    • Roasted Carrot Soup
    • Butternut Squash and Apple Soup
    • Cauliflower Soup
    • The BEST Easy Whole30 Ketchup
    • Zesty Multi-purpose Pizza Sauce
    • Paleo New England Clam Chowder

    ★Did you make this recipe? Please give it a star rating below!★

    https://24carrotkitchen.com/wp-content/uploads/2018/10/Vegan-Tomato-Soup.mp4
     

     

     

    4 from 1 vote
    vegan tomato soup in bowl with chopped basil and croutons
    Print
    Vegan Tomato Soup Recipe!
    Prep Time
    5 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     

    Vegan Tomato Soup is a hearty, delicious, healthy soup!  It's so simple to make, you'll have this recipe memorized in no time and it will become a favorite!  Perfect for cool weather!  Paleo, gluten-free, grain-free, dairy-free!

    Course: Soup, Soup/Stew
    Cuisine: American
    Servings: 8
    Calories: 68 kcal
    Author: Christine Galvani
    Ingredients
    • 3 tablespoons extra virgin olive oil
    • 1 medium onion (chopped in large pieces or slices)
    • 1 cloves large garlic (or two medium sized garlic cloves)
    • 1 pinch hot red pepper flakes (optional)
    • 1 bay leaf
    • 2 28 ounce cans organic whole tomatoes with juice (I love and use fire roasted for one can).
    • 1 tablespoon coconut sugar (for Whole30, leave out)
    • 2 cups water or vegetable broth
    • 1/2 teaspoon sea salt (season to taste, add more if it's needed)
    • 1/3 cup organic tomato paste
    • 1/2 teaspoon ground pepper (season to taste, add more if it's needed)
    • 1/2 teaspoon dried thyme (or a few sprigs fresh thyme)
    • 1/4 cup non-dairy milk (coconut, almond milk or other non-dairy milk)
    Instructions
    1. Heat 2 tablespoons olive oil in Dutch oven. Add the chopped onion, garlic, red pepper flakes and bay leaf. Cook until onions are translucent - 4-5 minutes.
    2. Next, pour in tomatoes and their juice. Using a potato masher, mash the tomatoes until they are about 2 inches or less in size.
    3. Stir in sugar and bread and bring to a boil. Reduce heat to medium and cook until bread is absorbed into tomato mixture, about 5 minutes.
    4. Remove bay leaf and discard.
    5. Transfer portions of the soup mixture to a blender (or use an immersion blender) with one tablespoon olive oil. Once blended put mixture in a large bowl.

    6. Once all mixture has been blended, add back to Dutch oven. Add vegetable broth and season with salt and pepper if needed.
    Recipe Notes

    Cooking Notes For Vegan Tomato Soup Recipe:

    • To add creaminess without dairy cream, use unsweetened almond milk, coconut milk or other non-dairy milk.
    • Tip:  you don't need to chop the onion and garlic because you'll be blending them up later in the recipe.
    • A dollop of homemade Paleo pesto would add great flavor.
    • Serve as an appetizer or hearty enough as the main dish/entree.
    • Freezer-friendly - simply fill an ice cube tray and store in a resealable plastic bag.
    • For Whole30 compliance, leave out the coconut sugar.
    • Tip:  For success with the immersion blender, always keep the bottom portion (with blade) submerged, and you won't have any splatter.  This blender works perfectly with the whole tomatoes and you should not worry about any squirting from the tomatoes, just keep the nozzle submerged.
    Nutrition Facts
    Vegan Tomato Soup Recipe!
    Amount Per Serving
    Calories 68 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 246mg10%
    Potassium 130mg4%
    Carbohydrates 5g2%
    Sugar 2g2%
    Vitamin A 165IU3%
    Vitamin C 3.5mg4%
    Calcium 16mg2%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Update Notes:  This post was originally published on January 30, 2013, but was republished with an updated recipe, new photos, step-by-step instructions and photos, recipe tips, and a video in October 2018.

     

     

     

     

     

    « Tangy Vegan Ranch Dressing!
    Awesome Vegan Granola That Is So Easy! »

    Filed Under: Dairy Free, Dinner, Gluten Free, Grain Free, Side Dish, Soup, Vegan, Vegetarian, Whole30 Recipes Tagged With: healthy, Soup, tomato, tomato soup, vegan

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

    Subscribe To Newsletter!

    Subscribe to our newsletter! You may opt-out at any time.

    Reader Interactions

    Comments

    1. Michele Conard

      June 18, 2013 at 9:45 pm

      4 stars
      I just made this for dinner and it was really good. I have a vitamix so after doing the onion, garlic, tomatoes and seasonings, I finished it in vitamix as it has soup button so I omitted the oil and added the broth with tomato mixture before adding to vitamix. Cut down on cooking time too :-).

      Reply
      • admin

        June 19, 2013 at 6:37 am

        Hi Michele,

        That’s awesome! The vitamix is a great idea too.

        Christine

        Reply
    2. Kelly @ Hidden Fruits and Veggies

      January 30, 2013 at 9:39 am

      I’ve been trying to make a good homemade tomato soup, and it’s always come out tasting like ketchup or straight up tomatoes. This soup sounds great! It’s been going back and forth between blizzard and heavy rain in Michigan, so this is the perfect time to try out a new soup!

      Reply
      • admin

        January 30, 2013 at 12:43 pm

        Hi Kelly,

        I am so glad you found my site and stopped by!

        This soup is so easy and tastes great. I hope you like it.

        I know the blizzard weather well! Stay warm.

        Christine

        Reply
    3. Kelly Senyei (Just a Taste)

      January 30, 2013 at 8:17 am

      This looks so incredibly flavorful and creamy (despite the lack of cream!). I’m so glad to have found your site and I’m looking forward to exploring more of your culinary adventures!

      Reply
      • admin

        January 30, 2013 at 12:47 pm

        Hi Kelly,

        Thanks for stopping by. I was surprised by how tasty this soup is. I hope you like it.

        I so enjoyed your book on food blogging. It is a great manual and how-to guide.

        Christine

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Hello

    Here you'll find traditional and allergy-friendly recipes and tips. The emphasis is seasonal, real food, and tasty!

    Categories

    Archives

    Footer

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

    My Favorites

    blended blueberry smoothie in the blender.
    coconut flour cupcakes with frosting.
    Tortilla chips on a platter with salsa.
    Copyright © 2023 · 24 Carrot Kitchen Privacy Policy. All Rights Reserved.