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Less than 10 ingredients and 25 minutes is all that stands between you and this hearty vegan tomato soup! The secret ingredient is canned tomatoes, which means this meal is a breeze – even on a busy weeknight!
Instructions
Saute onion and garlic in a large heavy pot. Then add dried oregano and vegan pesto.
Next add whole fire roasted San Marzano tomatoes.
Add veggie broth and stir to combine.
Simmer for 10 minutes, stirring occasionally.
Carefully transfer to a high speed blend and give everything a quick blend until smooth. I love my Ninja for soups like this one!
Stir in coconut milk (or heavy cream). Season to taste with salt and pepper.
Warm on the stove until heated through.
Then garnish with parsley, coconut milk, red pepper flakes and crostini.
Blending Soup
- It’s important to exercise caution when blending hot liquids in a blender! Because the liquid is hot it will give off steam. If you put the lid on the blender and seal the hot liquid inside, when you start to blend the lid of the blender will inevitably fly off, spraying hot soup everywhere!
- To remedy this situation you can leave the pour spout or the center hole of the blender lid (depending on which model you have) open and place a clean kitchen towel over the opening while you are blending.
- This will ensure that any flying soup gets caught by the kitchen towel and will allow the steam a chance to escape so you don’t end up with kitchen cupboards covered in soup!
You’ll Love This
- It’s simple! The ingredient list is short and sweet. And so is the prep time. Canned San Marzano tomatoes makes this soup a breeze to throw together at the last minute!
- It’s quick and easy! Just 25 minutes from start to finish and much of that time is just letting the soup simmer! The ease of this meal makes it one of our family’s favorite weeknight dinners!
- It’s not loaded with preservatives! Have you read the label on your favorite brand of canned tomato soup? Not good! This soup is filled with real ingredients so you can feel good about feeding it to your family.
Make Ahead
- The flavors of this vegan tomato soup just get better with time and it will stay good in the fridge for up to a week.
- Usually when I meal prep on the weekends I make three meals. One soup, one salad or pasta salad and then one wild card meal – usually tostadas, baked ravioli or one pot pasta. This gives us options throughout the week so we aren’t eating the same thing everyday and ensures that I won’t need to spend much time in the kitchen during the week.
- And this soup is on a permanent rotation on our meal prep menu because it’s so easy to make, it tastes great and it reheats so well!
Crostini
- Crostini! AKA the love of my foodie life.
- Crostini are slices of French bread that have been drizzled with olive oil and baked or broiled on a parchment lined baking sheet in the oven so they get golden brown and toasty.
- You can top crostini with whatever you’d like. My personal favorite is this Apple Brie Crostini.
- You can also just leave the crostini naked and dip it into a creamy soup, like this one! It’s basically like a giant crouton and it’s the best thing ever. Definitely worth the 2 minutes it takes to make them!
Tips
- Use fire roasted San Marzano tomatoes if possible. They can be a little tricky to find – I had to go to 2 stores in town before I found them – but they are SO worth it. If you can’t find the fire roasted, at the very least go with the whole San Marzano tomatoes. They’re flavor is unlike any other canned tomato out there!
- If you’re not worried about this soup being vegan, feel free to use regular basil pesto (which is traditionally made with Parmesan cheese) and you can also sub heavy cream for the coconut milk. However, I actually prefer the taste of the vegan ingredients in this soup even though I don’t follow a plant based diet.
- A high speed blender is REALLY helpful for this recipe! A regular blender will work just fine too but you won’t get quite as smooth a consistency. We have a Ninja blender and absolutely love it! It works great for soups like this and also for smoothies and sauces.
Easy Soups
- Easy Broccoli Cheese Soup
- Vegan Curry Lentil & Potato Soup
- Vegan Lentil Chili
- Tuscan Creamy Tomato Tortellini Soup
- Slow Cooker Southwest Chicken Chili
Vegan Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This tomato soup is so hearty and filling, you’d never guess it’s completely free of animal products and super healthy!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons vegan basil pesto
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 28 oz. can whole fire roasted San Marzano tomatoes
- 14.5 oz. can vegetable broth
- 13.5 oz. can coconut milk
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 3-4 minutes. Add garlic and cook for another minute.
- Stir in pesto, oregano, sugar, tomatoes and vegetable broth.
- Turn heat to high and bring to a simmer.
- Lower heat and simmer over medium low heat for 10 minutes, stirring occasionally.
- Carefully transfer soup to a high speed blender and blend for about 2 minutes, or until smooth and creamy. Be sure to leave the pour spout or center hole on the blender lid open and then cover the opening with a kitchen towel to prevent the lid from flying off and covering you in hot soup!
- Pour soup back into the large pot and stir in coconut milk, reserving a couple tablespoons for garnish if you’d like. Season to taste with salt and pepper and heat over medium heat until warmed through.
- Garnish with remaining coconut milk, fresh chopped parsley, red pepper flakes and crostini (see notes below).
- To make the crostini: Slice French bread into 1/2″ thick slices and lay on a baking sheet. Drizzle with olive oil and broil for 1-2 minutes or until golden brown. Flip bread over and broil the other side for 1-2 minutes or until golden brown. Serve with soup and enjoy!
Notes
Use fire roasted San Marzano tomatoes if possible. They can be a little tricky to find – I had to go to 2 stores in town before I found them – but they are SO worth it. If you can’t find the fire roasted, at the very least go with the whole San Marzano tomatoes. They’re flavor is unlike any other canned tomato out there!
If you’re not worried about this soup being vegan, feel free to use regular basil pesto (which is traditionally made with Parmesan cheese) and you can also sub heavy cream for the coconut milk. However, I actually prefer the taste of the vegan ingredients in this soup even though I don’t follow a plant based diet.
A high speed blender is REALLY helpful for this recipe! A regular blender will work just fine too but you won’t get quite as smooth a consistency. We have a Ninja blender and absolutely love it! It works great for soups like this and also for smoothies and sauces.
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Keywords: creamy tomato soup, vegan soup, tomato soup
Kylie Lato
This is THE BEST tomato soup recipe ever! Feel free to sub heavy cream if you’re not vegan to make it even more decadent.
★★★★★
Sunem
Hi. I have a question about an ingredient m, the basil pesto…what ingredients are included in the pesto? Do you have a separate recipe for the pesto? Thank you! Looking forward to making this recipe, it looks delicious!
Kylie Lato
Good question! I am actually working on a separate vegan pesto recipe right now! But until I post that…my favorite vegan pesto brand is Amore. It comes in a black tube and can be found at most grocery stores. Hope that helps! Feel free to reach out if you have other questions 🙂
Madeline
Does this soup freeze well?
Kylie Lato
I wouldn’t see why not! I’ve read that coconut milk freezes well so I can only assume that this soup would as well. I would guess it would be good in the freezer for at least a couple months. Great question Madeline!
Kim
Does the coconut milk give it a coconut flavor?? Do you think cashew milk could be substituted?
Kylie Lato
You really can’t taste the coconut with all the herbs and garlic. Cashew milk would work but it might be a bit less creamy. Great question Kim!
Jennifer
Thank you so much for this recipe! I really enjoy this soup a lot and I actually will be making it today for dinner again 😊 super delicious and easy, especially on cool days like today.
★★★★★
Kylie Lato
I am so glad you enjoyed this recipe Jennifer! Especially enough to make it again 🙂 Easy, comforting recipes are the best way to enjoy winter!! Thanks so much for leaving a review – I really appreciate it!
Jessica Allman
This is the best homemade tomato soup recipe I’ve tried and love that it’s dairy free! I’ll definitely keep this one around. 🙂
★★★★★
Kylie Lato
Totally agree- you don’t even miss the dairy in this recipe!! Thanks for leaving a review Jessica – I really appreciate it!! 🙂
Erica
I’ve made this tomato soup several times now! It’s seriously my favorite and goes so well with some dairy free grilled cheese! Perfect quick weeknight dinner.
★★★★★
Kylie Lato
I could not agree more Erica! Thanks so much for leaving a review – I really appreciate it 🙂
Ilene
This recipe was super easy and soooooooooo delicious! How do I leave a picture of my dish?
★★★★★
Kylie Lato
I wish there was a way for you to leave a picture on this comment Ilene! That would be so helpful to other readers 🙂 Thank you so much for leaving a review – I really appreciate it!!
Laura Benson
Made this for my mum after she threw herself lip-side down onto the pavement and couldn’t chew! This is absolutely delicious, a beautiful flavour and so easy! I love coconut milk x
★★★★★
Kylie Lato
Oh my gosh – I hope that your mom is on the mend!! That sounds awful 🙁 I’m so glad you were able to make this soup for her and that you both enjoyed it!! I’m a fellow coconut milk lover too!! Thanks for leaving a review Laura!
Stephanie
This soup is awesome!! I used sun dried tomato pesto and the dairy free half and half just bc that’s what I had on hand and it was delicious! Even the 2 year old who NEVER eats any type of soup or casserole ate 1/2 a bowl so that’s a win for me! We literally only had a small bowl left over. We served it with vegan grilled cheese on a rainy day – perfection!
★★★★★
Kylie Lato
This soup pairs perfectly with a melty grilled cheese! And that sun dried tomato pesto sounds AMAZING! So glad that your 2 year old enjoyed it – I would definitely count that as a win too! Thanks so much for leaving a review – I really appreciate it!! 🙂
Leah Carr
This is such a yummy soup! Even my veggie-hating friends like it. I’ve never been very successful at making my own soup, but this recipe was easy to follow and just so tasty. The only change I made was to only use 1/2 can of coconut milk to lessen the taste of coconut. Other than that I followed to a T and it was just perfect. Thanks so much for sharing.
Kylie Lato
Yay! That’s saying a lot of your non-veggie heads liked it! Thanks so much for leaving a comment, Leah!! I really appreciate it 🙂