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!
How to make vegan tomato soup:
Saute onion and garlic, 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.
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.
The best tip for blending hot liquid:
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!
Why you’re going to love this recipe:
- 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.
Can I make this creamy tomato soup ahead of time?
Sure can! 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!
What are those cute little toasted pieces of bread in the bowl? How do I make those?
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 in the oven so they get golden brown and toasty.
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 for making the best vegan tomato soup:
- 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.
Other easy soup recipes you’ll love:
- Easy Broccoli Cheese Soup
- Vegan Curry Lentil & Potato Soup
- Vegan Lentil Chili
- Tuscan Creamy Tomato Tortellini Soup
- Slow Cooker Southwest Chicken Chili
Did you make this recipe? Please leave a review!!
If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!Print
This tomato soup is so hearty and filling, you’d never guess it’s completely free of animal products and super healthy!
- 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
- 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!
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.
Keywords: creamy tomato soup, vegan soup, tomato soup