Go Back
–+ servings
Vegan Tomato Soup

Creamy Vegan Tomato Soup for Cozy Comfort in Minutes

This Vegan Tomato Soup is a quick, creamy, and comforting dish that's gluten-free and dairy-free, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cans Canned Tomatoes Whole or crushed for texture variety
  • 2 cups Vegetable Broth Can substitute with water if needed
  • 1 medium Onion Chopped; can replace with shallots for milder taste
  • 2 cloves Garlic Minced; can replace with garlic powder if unavailable
  • 2 tablespoons Olive Oil Use any neutral oil if preferred
  • to taste Salt Adjust according to dietary needs
  • to taste Pepper Adjust according to dietary needs
  • 1 tablespoon Basil Fresh or dried; substitute with oregano if desired
  • optional Vegan Sour Cream Adds creaminess when serving; can be omitted

Equipment

  • medium pot
  • immersion blender

Method
 

Step-by-Step Instructions for Vegan Tomato Soup
  1. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until translucent.
  2. Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant.
  3. Add 2 cans of diced or crushed tomatoes and 2 cups of vegetable broth. Bring to a gentle simmer for about 2-3 minutes.
  4. Reduce heat to low and simmer uncovered for about 5 minutes, stirring occasionally.
  5. Blend until smooth using an immersion blender or a traditional blender.
  6. Return blended soup to the pot, stir in salt, pepper, and basil to taste.
  7. Serve immediately or allow to cool for storage.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in airtight containers for up to a week in the fridge or frozen for 3-6 months.

Tried this recipe?

Let us know how it was!