Vegan Tomato Soup 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!

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.

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.

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

Step 4:  Add the tomato paste and stir.

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

Vegan Tomato Sauce With Canned Tomatoes:

Step 6:  Add two cans of whole tomatoes.

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.

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.

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…).

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!★

4 from 1 vote

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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.