Remember when you used to sit down to a warm bowl of tomato soup after school? This vegan tomato soup is a grown-up version, made with all the right ingredients and seasonings. Serve it with vegan croutons, vegan cheese crackers, and vegan parmesan to add deliciousness to every bite!
I love having a bowl of soup on a cold winter night. I even like it in the springtime, because it’s so quick and easy to make.
Yes, I love serving the best vegan soups all year long!
This vegan tomato soup is a favorite, go-to recipe on busy nights because it’s made with only a few ingredients and is full of flavor. It’s like comfort food in a bowl!
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan butter — Feel free to use tub margarine, storebought or homemade vegan butter, or substitute olive oil.
- Onion — You’ll need 1 medium yellow or white onion.
- Garlic — You can use either 1 or 2 cloves of garlic.
- Tomatoes — This recipe uses two 15-ounce cans of tomatoes. You can use whole, peeled, or crushed tomatoes. Feel free to substitute one 20 ounce-can.
- Vegetable broth — Use a high-quality vegetable broth like Better than Boulillion Vegetarian Base or No Chicken Base.
Make it creamy! You can add a bit of creaminess to most vegan soup recipes by adding cooked beans or even a cooked potato. Adding even 1/2 cup of cooked white beans (such as cannellini or chickpeas) to the blender will do the trick.
Why This Recipe is a Winner
- Canned tomatoes are available year-round, making this recipe easy and accessible
- Adding a bit of brown sugar cuts the acidity
- You can leave some texture or press it through a fine mesh strainer for a velvetty smooth soup.
Is tomato soup vegan?
Some tomato soups may be vegan, depending on whether cream has been added or if a vegetable broth was used (instead of a meat-based broth). However, it’s very easy to make your own tomato soup vegan at home.
Is tomato soup gluten-free?
Tomato soup is naturally gluten-free because the primary ingredients are tomatoes, onions, and broth. If you are highly sensitive to gluten, be sure to choose ingredients that are certified gluten-free.
Can you freeze vegan tomato soup?
Most soups are freezer-friendly, and vegan tomato soup is no exception. Simply transfer the cooled soup into freezer-friendly containers. They can be frozen for up to 2 months. To reheat, transfer the container to the fridge overnight. Cook the soup in the microwave or on the stovetop until heated through.
Serve this vegan tomato soup with your favorite toppings and sides, such as:
Transfer soup to an airtight container and keep it in the fridge for up to 5 days. You can freeze this soup in freezer-safe containers for up to 2 months.
Vegan Tomato Bisque
- 4 tablespoons vegan butter
- 1 cup onion, peeled and roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1 tablespoon brown sugar
- 30 oz canned tomatoes (~2 cans) (whole, peeled, or crushed)
- 1 ½ cups vegetable broth
- Optional: add up to ½ cup cooked cannellini beans or chickpeas (for a creamy soup)
- Favorite Toppings, such as croutons, vegan cream, vegan parmesan, and more.
- Melt butter in a saucepan or dutch oven.
- Add the onion and cook for a minute or two until slightly tender. Stir in the garlic and brown sugar. Cook for one minute.
- Add tomatoes with their juices.
- Pour in the vegetable broth. Bring to a boil, then reduce to a simmer (low boil) and cook uncovered for 20 minutes.
- Blend the Soup. Remove the center cap from your blender lid. Add the tomato mixture and beans (if using), filling the blender only halfway. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a relatively smooth soup, leaving some texture. Transfer to a bowl, then repeat with remaining ingredients from the pan.
- Season with salt and pepper to taste.
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Using Fresh TomatoesIf you want to use fresh tomatoes, substitute around 10 medium tomatoes (approximately 2 pounds), and cook until the tomatoes are tender.
Fat SubstitutesUse vegan butter, refined coconut oil, or olive oil. For a no-oil version, simply cook the onions with a little white wine or vegetable broth.
Adding HerbsYou can add 5 to 10 leaves of fresh basil right before blending for even more added flavor. Substitute 1 teaspoon dried basil and/or oregano.
Making it CreamyAdding beans makes this soup creamy. You can use either cannellini beans or chickpeas to achieve this effect. Another option is adding a cup of vegan creamer (make sure it’s plain (not flavored) and preferably unsweetened (including no added sweeteners such as stevia or monk fruit).
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.