Creamy Vegan Tomato Soup (5-Ingredient, 25 Minutes)
Five main ingredients, one pot, 25 minutes, and a result that tastes like it involved considerably more effort — this vegan tomato soup is thick, creamy, and deeply flavoured. Two cans of good-quality tomatoes plus a splash of coconut milk produce a soup that’s considerably better than anything from a can. Serve with crusty bread for a simple, satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, roughly diced
- 4 cloves garlic, smashed
- 2 cans (2 × 14 oz / 800 g total) whole peeled tomatoes or crushed tomatoes
- ½ can (200 ml) full-fat coconut milk (or 1 cup vegetable broth for a lighter soup)
- 1 cup (240 ml) vegetable broth
- 1 teaspoon sugar or maple syrup (balances the acidity)
- 1 teaspoon dried Italian herbs
- Salt and black pepper
- Fresh basil or fresh thyme to serve
Method
- Sauté aromatics. Heat olive oil in a large saucepan over medium heat. Add onion; cook for 5 minutes until soft. Add garlic; cook 1–2 minutes.
- Add tomatoes. Pour in both cans of tomatoes (crush whole tomatoes with your hands as you add them, or use crushed). Add vegetable broth, sugar, and dried herbs. Stir.
- Simmer. Bring to a gentle boil, then reduce heat. Simmer for 15 minutes.
- Blend. Remove from heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, transfer to a standing blender in batches (be careful with hot liquids — fill only halfway, vent the lid).
- Add coconut milk. Return to low heat. Stir in coconut milk. Taste and adjust salt, pepper, or a touch more sugar if the tomatoes are particularly acidic.
- Serve. Ladle into bowls. Top with fresh basil, a drizzle of olive oil, and black pepper. Serve with crusty sourdough or a grilled vegan cheese sandwich.
Tips for the Best Vegan Tomato Soup
Quality tomatoes matter. Canned whole San Marzano tomatoes produce the best flavour — they’re sweeter and less acidic than generic canned tomatoes. Crushed tomatoes work but tend to have a different flavour.
Sauté properly. Soft, slightly golden onions and garlic produce a sweeter, more complex base. Don’t rush the first step.
The sugar is important. Canned tomatoes can be acidic. A small amount of sugar or maple syrup balances the acidity without making the soup taste sweet.
Blend fully. An immersion blender is the most convenient tool. Blend until the soup is completely smooth — no chunks, no seeds.
Variations and Substitutions
Roasted tomato version: Roast the tomatoes at 400°F (200°C) for 25 minutes with garlic and olive oil before blending — this deepens the flavour considerably.
Without coconut milk: Use cashew cream (blend ½ cup soaked raw cashews with ½ cup water until smooth) for a richer result, or simply use extra vegetable broth for a lighter soup.
Spicy tomato soup: Add ¼ teaspoon red chili flakes with the garlic, or blend in 1 roasted red pepper.
Grilled vegan cheese dipping: The classic pairing — press two slices of bread with vegan cheese and grill in a buttered skillet until golden. Dip into the soup.
FAQ
What type of tomatoes work best for tomato soup? Canned whole peeled San Marzano tomatoes are the gold standard. Regular canned crushed tomatoes are widely available and perfectly acceptable. Fresh tomatoes work in summer — blanch, peel, and use 2 lbs (900 g) of ripe tomatoes, but the result will be less consistent than canned.
Can you make this oil-free? Yes — substitute the olive oil with a splash of vegetable broth. Sauté the onion and garlic in a small amount of broth, topping up as needed. The soup will have slightly less body but still tastes good.
How long does this soup keep? In an airtight container in the fridge for up to 5 days. It freezes excellently for up to 3 months — thaw overnight in the fridge and reheat on the stovetop with a splash of water.
For a heartier soup, see the vegan lentil soup. Browse all plant-based dinner options at the main meals hub.