Buy Now → Vegan Tomato Soup
This vegan tomato soup recipe comes together in 25 minutes with just 10 ingredients! The secret to this quick and easy family dinner is canned tomatoes, which means this meal is a breeze – even on a busy weeknight!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons vegan basil pesto
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 4 (15 oz.) cans fire-roasted diced tomatoes
- 4 cups 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, oregano, and thyme, and cook for another minute.
- Stir in pesto, sugar, tomatoes, and vegetable broth.
- Turn heat to medium-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. Heat over medium heat until it comes to a simmer. Turn heat to medium-low, simmer for 5 minutes.
- Season to taste with salt and pepper. Garnish with remaining coconut milk, fresh chopped parsley, and homemade croutons.
Notes
This creamy tomato soup is perfect for meal prep! The flavors in this soup just get better with time and it will stay food in the fridge in an airtight container for up to a week. To reheat, just transfer to a saucepan and cook over medium heat until warmed through. Then season to taste with salt and pepper.
If you want a thicker tomato soup, try using 2-3 cups of broth instead of the full 4 cups. You can always add more broth as desired. I like a creamy, dip-able tomato soup but I realize that some prefer a stick-to-your-spoon thick tomato soup!
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.
Find it online: https://midwestfoodieblog.com/vegan-tomato-soup/
