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vegan tomato soup in bowl with chopped basil and croutons
4 from 1 vote

Vegan Tomato Soup Recipe!

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
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 68 kcal
Author Christine Galvani


  • 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)


  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.