Vegan tomato soup, a classic comfy dish to warm you up. It's ready in 30 minutes with simple and affordable ingredients. So good and tasty!
I'm a huge tomato lover and I always have a can of crushed tomatoes in hand just in case I feel like having a delicious vegan tomato soup. I made it the other day because it was so cold I needed something comforting, easy, and tasty to eat!
It is actually delicious and you can have it as a main or side dish. Feel free to serve it with your favorite kind of vegan protein (keep reading for some ideas). It also pairs wonderfully with my Vegan Garlic Bread!
Looking for more delicious vegan soups? You should try my amazing Vegan Cream of Mushroom Soup!
How to make vegan tomato soup
- Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well until it’s cooked for about 1 to 2 minutes and fully incorporated.
- Slowly pour in the stock while whisking.
- Add all the remaining ingredients, stir, and bring to a boil. Then simmer for 15 to 20 minutes.
- Blend the vegan tomato soup with an immersion blender or a regular blender and serve immediately.
Ingredients and tips
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, this vegan tomato soup recipe will work with any type of oil. I always use extra virgin oils when possible because they’re healthier.
- Garlic.
- Onion.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but you could try and use a different kind of flour. However, keep in mind that you may need to adjust the amount of it. Use a gluten-free flour blend for a gluten-free version of this recipe.
- Crushed tomatoes.
- Vegetable stock or water: I prefer to use vegetable stock because it enhances the flavor of this vegan tomato soup. However, water is okay too. Making your own vegetable stock at home the best idea, but feel free to use store-bought stock if you want.
- Coconut milk: you can use any other unsweetened plant milk of your choice.
- Tomato paste.
- Baking soda: this ingredient is optional, but it cuts the acidity of the tomatoes and creates an overall more balanced flavor.
- Salt: I used ionized salt, but any salt will do.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and easier to measure with a teaspoon.
- Feel free to serve your vegan tomato soup with some fried tofu or a vegan sandwich.
Is tomato soup vegan?
No, tomato soup isn't usually vegan, as it is made with chicken broth, whipping cream, and sometimes butter, among other ingredients. But as you can see, it is so easily veganizable!
Is tomato soup good for you?
Of course! As long as you don't have any allergies or for medical reasons you can't consume tomatoes, this vegan tomato soup is sure a great dish to incorporate into your diet.
Looking for more vegan soup recipes?
Did you make this recipe?
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Vegan Tomato Soup
Ingredients
- 1-2 tablespoon extra virgin olive oil
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 2 tablespoon all-purpose flour
- 1 28-ounce can crushed tomatoes
- 1 cup vegetable stock or water
- ½ cup coconut milk, or any other unsweetened plant milk of your choice
- 2 tablespoon tomato paste
- ½ teaspoon baking soda, optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well until it's cooked for about 1 to 2 minutes and fully incorporated.
- Slowly pour in the stock while whisking.
- Add all the remaining ingredients, stir, and bring to a boil. Then simmer for 15 to 20 minutes.
- Blend the vegan tomato soup with an immersion blender or a regular blender and serve immediately.
- Keep the leftovers in an airtight container in the fridge for 5-7 days.
Notes
- Use any type of oil or salt you want.
- I’ve only made this vegan tomato soup recipe using all-purpose flour, but you could try and use a different kind of flour. However, keep in mind that you may need to adjust the amount of it. Use a gluten-free flour blend for a gluten-free version of this dish.
- Feel free to customize your vegan tomato soup with any other unsweetened plant milk of your choice.
- Baking soda is optional, but it cuts the acidity of the tomatoes and creates an overall more balanced flavor.
- Nutritional info has been calculated by using just 1 tablespoon of oil and water instead of vegetable stock.
Nutrition
Update Notes: This post was originally published in March of 2019, but was republished with new photos, step-by-step instructions, and tips in February of 2022.
Shannon says
Easy, quick and delicious soup! I added in fresh basil at the end and it was perfect with a toasted cheese sandwich.
Shannon Driscoll says
*toasted vegan cheese sandwich!
Iosune Robles says
Hi Shanno 🙂 So glad you liked it! Have a nice day!
Diana says
Love this recipe! So quick and easy to make. It's super tasty. I had a hard time finding a vegan tomato soup recipe made with canned tomatoes (because that's all I have on hand). My brother and boyfriend both loved this.
Iosune Robles says
Hello Diana. That sounds great 🙂 I am so glad you liked the recipe!
Derrick says
I hope all woman that eat your recipes get as good a body from them as yours
Derrick says
Yes was very tasty as are all your recipes,going to make immune boosting green soup next
Barb Frances says
This soup is amazing! I had to make a few adjustments because of what I had available....but it came out rich and wonderful! I had frozen tomatoes that I wanted to use up, so I thawed them, poured off any clear water from the freezing, cut them up and added to the oil, onion and garlic. I added a few sun dried tomatoes for flavor and texture, because I didn't have tomato paste, used water because I didn't have stock....and followed the recipe as closely as possible. When I used the immersion blender, I left it a little chunky because we like the texture.....then served it with some homemade Franchese.....and it was incredible. It's the first time I've made tomato soup, but plan on making it often......Absolutely delicious!! Thank you!!
Iosune says
Hi Barb! Thanks a lot 🙂 Sounds so good!!
Petra says
Looks like it would be very tasty as is and nice and simple! Love your photos-looks like art and everything look very appetizing and appealing
Iosune says
Hi Petra! Thanks a lot 🙂 Have a nice day!
Judith van Dijkhuizen says
I have made it but MUCH simpler. No milk of any sort, no flour, no garlic or salt. I added a small pinch of chilli. It has been praised by my friends.
Iosune says
Hi Judith! Sounds great 🙂 SO glad you gury enjoyed it!