vegan tomato soup

Creamy Tomato Soup has a flavorful rich creamy base that is chock full of blended fresh veggies and perfect seasonings.

Creamy Tomato Soup

butter

white onion, diced

carrot (- diced)

garlic (- finely diced)

flour

vegetable broth

water

tomato paste

tomatoes (- large can)

basil

potatoes (- yukon gold, peeled and cut bite size chunks)

sea salt

black pepper

Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.

Add the garlic and saute a couple more minutes.

Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.

Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.

Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.

White this is cooking cover the potato pieces with water in a separate saucepan.

Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.

When the tomato mixture is done remove from heat and let cool.

Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.

Return the tomato soup to the pot by pouring it through a sieve.

Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.

Taste to see if you need more salt or pepper. They can always add a little at the table.

Quick and easy, this creamy Vegan Tomato Soup comes together in just 30 minutes and has added healthy plant protein to boot. Perfect for a weeknight meal. 

Creamy Vegan Tomato Soup

onion

garlic

(15 oz) cannellini beans (or chickpeas)

(28 oz) crushed tomatoes (or whole peeled

salt (or

pepper (or

low-sodium vegetable broth (or water)

balsamic vinegar ((optional))

Sauté onion in water or broth (or oil) over medium heat until softened, about 5 to 6 minutes. Add garlic and spices and sauté 1 minute.

Add beans, tomatoes and vegetable broth (or water) and stir to combine. Increase heat and bring to a boil, then turn down heat to medium-low and simmer for about 10 minutes.

Take off the heat, add the non-dairy milk, and purée with an immersion blender until smooth. Alternately, you can transfer the soup to a blender and purée. If needed, add additional almond milk or water to thin to your desired consistency.

Add more salt/pepper/basil to taste, if desired. Add the balsamic vinegar, if using, and stir.

Serve hot.

This amazing tomato bisque has that signature tangy bite from the tomatoes and the creaminess and slight sweetness to balance out the tangy flavor with a touch of maple syrup and cashew butter. This bisque is dreamy, creamy and oh-so addicting! It all comes together in less than 1 hour.

Lazy Day Vegan Tomato Bisque

(140 grams) packed finely chopped yellow onion

carrots

(12 grams) minced garlic (3-4 large cloves)

(480 grams) low-sodium vegetable broth

Italian herb seasoning (red pepper-free and salt-free)

salt & pepper (1 teaspoon fine sea salt and

(20 grams) pure maple syrup

(64 grams) RAW cashew butter

Add all of the ingredients, except the cashew butter to a pot. Stir well and turn to high heat. Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Let it cook covered on medium-low for 25-30 minutes until the carrots are very soft. Stir a couple of times during and to check on the carrots.

Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter. Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.

Pour into bowls. I liked to add extra dried herbs and freshly ground black pepper on top and serve it with toasted bread. I simply sliced some bread and broiled it and that's it. Enjoy!

Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!

Simple Tomato Soup

ghee, butter

onion,

carrots, thinly sliced (or sub celery or red bell pepper)

tomatoes

honey sugar

salt, more to taste

pepper

basil leaves

cayenne (optional, but good)

cream

sour cream- optional!

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it&#8217;s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.

Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.

Taste and adjust salt and sugar. Add a little pinch of cayenne.

Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).

Absolutely the best tomato soup I've ever had!!!!!! I subbed the cream for coconut milk and left out the salt. This one is a keeper!!! Thank you!!

Made this for dinner.  Excellent.  I used carrots, celery and red bell pepper in it.  I doubled the recipe.  I’ll freeze some and use some in a creamy Parmesan pasta sauce.

Wonderful! I've been looking for a really good vegan tomato soup recipe, and this  is it!

This soup is so good. I really appreciated the dairy free option. I thought I wouldn’t ever be able to have a great tomato soup ever again. I was happy that I was wrong!

Nice recipe, my mum's new favourite soup recipe. 

You've set the bar  of expectations pretty high for me now hehe

I made the vegan version as I was curious, cashew was a great substitute for milk/cream. 

Thank you :)

This is the best tomato soup I’ve ever had. Noting used items: olive oil, fresh tomatoes, onion, celery, water, vegan chicken bullion, I had to use dried basil, sugar, salt and pepper &amp; 1/2 cup cashews soaked in hot water and blended and added some light life buffalo tempeh to increase protein to 10 grams per serving. Love it! Keep recipe for sure. Thank You

https://content.jwplatform.com/videos/NuNDlcVZ.mp4

Simple Tomato Soup can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable. Video.

Simple Tomato Soup Video 

Creamy vegan tomato soup using canned tomatoes and delicious coconut milk to give it the perfect texture and a hint of sweetness. This comforting, easy vegan tomato soup recipe gets a wonderful boost of flavor from caramelized onions and is the perfect lunch or dinner with your favorite crackers, garlic toast and anything your heart desires.

Easy Creamy Vegan Tomato Soup (using canned tomatoes)

olive oil

yellow onion, sliced

garlic,

(28 ounce) can whole peeled tomatoes (or sub fire roasted tomatoes whole tomatoes)

italian seasoning

salt

For serving:

basil,

coconut milk

First, caramelize your onions: Place a  large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.

Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.

Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired. Serve with crackers, garlic toast/bread or whatever your heart desires. Serves 4.

Creamy Vegan Tomato Basil Soup is thick, rich, healthy, comforting and comes together in under 30 minutes! Made without any broth or coconut milk, this soup is delicious served with a slice of crusty bread for dipping.

Vegan Tomato Basil Soup

garlic cloves, chopped

salt, divided (or as needed)

raw cashews

Italian seasoning

red pepper flakes (more

sugar

A super simple recipe that uses fresh tomatoes to make a delicious vegan tomato soup in the Instant Pot.

5 Ingredient Instant Pot Tomato Soup

Roma tomatoes

mirepoix

Wash the tomatoes and place them in the Instant Pot with the mirepoix and Italian seasoning. Add 2 cups of water. Cook on high pressure 25 minutes. Do a quick release when done.

Let the cooked tomatoes cool then push them through a food mill to remove the seeds and skins. For a smoother soup, push it through a mesh sieve also using a ladle (recommended).

Add the olive oil and salt &amp; pepper to taste. Stir well or use an immersion blender until the oil is completely mixed in.

Serve hot, optional garnishes include freshly ground black pepper, fresh basil leaves or nutritional yeast.

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!

Creamy Chipotle Tomato Soup (1 Pot!)

celery, finely diced ((2 stalks celery yield ~3/4 cup or 90 g))

medium carrot, finely diced ((1 medium carrot yields ~3/4 cup or 100 g))

garlic, finely minced

tsp sea salt

oregano

chipotle peppers

Tbsp adobo sauce ((from a can of chipotle peppers

coconut milk and/or adobo sauce

Chili Lime Roasted Pepitas

Garlic Bread

In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened and translucent — about 3 minutes. Add the celery and carrots, and stir to combine. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color.

Add the garlic, salt, oregano, chipotle pepper(s), and adobo sauce. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Cook for 2 minutes more.

Add the fire-roasted tomatoes and the water, and stir. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes, or until the carrots are very tender.

Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool for at least 10 minutes first to avoid an explosion). Using a high-speed blender will give you a smoother soup! But we don’t mind the slight texture the immersion blender leaves behind.

Once the soup is blended, add the coconut milk and return the soup to a slight simmer, just to heat it through. Enjoy warm! It’s delicious served with grilled &quot;cheese&quot; sandwiches, vegan &quot;tuna&quot; melts, or garlic bread. Optionally, garnish with swirls of coconut milk and adobo sauce (if you like it extra spicy!) and Chili Lime Roasted Pepitas.

Leftover soup will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed through.

https://www.youtube.com/watch?v=8p6fEolIr6c

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!

Full Recipe: https://minimalistbaker.com/creamy-chipotle-tomato-soup-1-pot/
 
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Creamy Vegan Chipotle Tomato Soup | Minimalist Baker Recipes

This warming vegan soup is made using juicy, ripe tomatoes, which come into season around September. It's a comforting recipe to make and eat throughout the year

Tomato soup

ounces-2lb tomatoes

carrot

celery

squirts of tomato purée (about 2 tsp)

bay leaves

1.2 litres/2 pints hot vegetable stock

First, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.

Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.

Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.

Slowly pour in the 1.2 litres/2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy-looking.

Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to three months. Defrost before reheating.)

Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in.

BEST vegan roasted tomato basil soup you&#039;ll find! Perfectly rich and absolutely delicious, thanks to a combination of aromatics, fresh herbs (basil and thyme) and warm spices. Quality extra virgin olive oil pulls this soup together, providing a rich and luxurious finish that you won&#039;t miss the heavy cream!

Easy Roasted Tomato Basil Soup

Roma tomatoes (halved)

Extra virgin olive oil

Salt and pepper

onions

thyme sprigs (2 tsp thyme leaves)

dry oregano

paprika

tsp cumin

lime juice (optional)

Heat oven to 450 degrees F.

In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.

Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.

Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.

In a large cooking pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.

Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 1/2 cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.

Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgihttps://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/n olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!

https://content.jwplatform.com/videos/pB0KuelR.mp4

Rich, flavor-packed tomato basil soup. Vegan and gluten free

Vegan Roasted Tomato Soup

Learn how to make the easiest homemade vegan tomato soup with canned tomatoes in just 20 minutes! It’s hearty, cozy, comforting, and packed with flavor - perfect for chilly fall/winter evenings and all year long!

Quick Vegan Tomato Soup [With Canned Tomatoes]

red bell pepper (diced)

basil (chopped)

thyme

Salt and pepper (to taste

In a large pot over medium heat, add oil. Add the peppers and heat for 3 to 4 minutes.

Remove peppers from heat and add to a pot with the tomatoes, basil, thyme, oregano. Cook on medium-high heat until bubbling.

Remove from heat and use either a standard blender working in batches or an immersion blender to purée the soup.

Once desired consistency is achieved, garnish with more pepper and red pepper flakes for heat and serve warm.

Learn how to make the BEST Vegan Tomato Soup ever! Silky smooth, dairy free but creamy and made with simple ingredients you probably have in your pantry right now.

Easy Vegan Tomato Soup

olive oil water

sweet onion, chopped

sugar,

In a large pot, saute the onion in the olive oil (or water) for 4-5 minutes over medium heat, until soft and translucent.

Add the crushed tomatoes and vegetable broth and stir. Bring to a boil, then lower heat and simmer for about 20 minutes.

To a high powered blender, add the raw cashews. Now carefully transfer the soup to the blender as well (unless you double the recipe, it should all fit). Use a towel to protect yourself from any splatters, and blend until very smooth.

Return the blended soup to the pot and taste. Add salt to taste, and stir in a teaspoon of sugar to cut the acidity a little bit. Serve with salad, croutons, a loaf of bread, or dip vegan grilled cheese into it! Enjoy.

An easy, creamy, balanced, and comforting tomato soup that’s nourishing, plant-based, and full of flavor. Just 1 pot required!

Easy 1-Pot Tomato Soup (Vegan)

yellow onion ((~1 large onion))

(28-ounce) can whole peeled San Marzano tomatoes,

vegetable broth ((sub up to half with extra coconut milk

light coconut milk ((or sub full-fat

sea salt and black pepper

maple syrup

Vegan parmesan cheese

chopped basil

Croutons ((see notes for homemade // use gluten-free if needed))

Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.

Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.

Top 18 vegan tomato soup recipes from across the web

The most viewed vegan tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Simple Tomato Soup

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Creamy Chipotle Tomato Soup (1 Pot!...

Tomato soup

Easy Roasted Tomato Basil Soup

Quick Vegan Tomato Soup [With Canne...

Easy Vegan Tomato Soup

Easy 1-Pot Tomato Soup (Vegan)

Creamy Tomato Potato Soup

Roasted Tomato Soup

Spiced Tomato Soup

Crock-Pot Tomato Soup

Creamy Vegan Tomato Soup

Top 18 vegan tomato soup recipes from across the web

The most viewed vegan tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Tomato Soup

Creamy Vegan Tomato Soup

Lazy Day Vegan Tomato Bisque

Simple Tomato Soup

Easy Creamy Vegan Tomato Soup (usin...

Vegan Tomato Basil Soup

5 Ingredient Instant Pot Tomato Sou...

Creamy Chipotle Tomato Soup (1 Pot!...

Tomato soup

Easy Roasted Tomato Basil Soup

Quick Vegan Tomato Soup [With Canne...

Easy Vegan Tomato Soup

Easy 1-Pot Tomato Soup (Vegan)

Creamy Tomato Potato Soup

Roasted Tomato Soup

Spiced Tomato Soup

Crock-Pot Tomato Soup

Creamy Vegan Tomato Soup

The most viewed vegan tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine