Vegan Tomato Soup (Easy!)

This easy Vegan Tomato Soup recipe is dairy-free but slightly creamy thanks to a healthy "secret" ingredient! It's so comforting, richly flavored, and only takes 30 minutes to make. (Vegan, gluten-free, oil-free, nut-free.)

Let's make some cozy tomato soup! I've made countless versions over the years, but this is my favorite. It merges simplicity with deliciousness.

The texture of the soup is slightly creamy thanks to my "secret ingredient" - white beans! They add a smooth, velvety touch plus protein and fiber. (No dairy or heavy cream needed!)

I crafted this recipe with ease of assembly in mind. So other than peeling the garlic, there's no chopping or dicing required! You just need a blender, then a pot to heat it up on the stove.

This recipe is also gluten-free, dairy-free, nut-free, oil-free, and refined sugar-free. I hope you enjoy this cozy, rustic, soul-warming soup as much as I do.

Ingredients for Vegan Tomato Soup

For this recipe you'll blend in a high-speed blender, then heat in a large pot on the stove:

• Canned tomatoes: You'll need a 28-ounce can whole peeled tomatoes. Be sure to find good quality tomatoes because that's the foundation for this soup.
• Tomato paste: This helps add an even richer and deeper tomato flavor.
• Vegetable broth: Be sure to use low sodium if desired, and find one without oil if you're completely oil-free.
• Navy beans: You'll need one cup cooked beans for this recipe, but you can substitute another white bean like great northern instead.
• Fresh garlic cloves
• Onion powder: Instead of taking the time to dice and sauté onion, I use a tablespoon onion powder. (However feel free to use a fresh onion and sauté it before adding to the blender if you'd like.)
• White miso: This adds salty, umami depth to the soup. But if you don't have it, then be sure to salt to taste.
• Coconut sugar: I use this for a refined-free sweetener. Just a little helps cut the acidity of the tomatoes and balance the flavor. But you can add more for a sweeter taste if you'd like. (Also feel free to substitute cane sugar or your own favorite sweetener.)
• Dried basil: This adds a hint of herby flavor to the soup. Increase the amount for a bolder flavor.

Customizing

Herbs & seasoning: Swap in dried oregano or Italian seasoning for the dried basil. Celery salt could be tasty as well.

Other additions: Blend in roasted red pepper, cauliflower, fresh tomatoes, or even some nutritional yeast for a slightly cheesy flavor.

Make it spicy: Add cayenne pepper or a pinch of red pepper flakes for a little heat.

Extra-creamy: Pour in some cashew cream or coconut milk as it simmers for even thicker, creamier texture.

Serving

Garnish: Top your bowl with fresh basil, Vegan Parmesan Cheese, black pepper, croutons, or Smoky Roasted Chickpeas. For a hearty version, stir in cooked rice, orzo, small pasta, or quinoa before serving.

Pairing: Enjoy this soup on the side with toasted bread, sandwiches, vegan grilled cheese, baked potatoes, salad, pasta salad, quesadillas, or anything else that sounds good!

Storing

After it cools, store leftovers in an airtight container in the refrigerator. I find it keeps for about 4-5 days. Simply reheat in the microwave or on the stovetop.

For more inspiration, also browse all vegan soup recipes.

Vegan Tomato Soup (Easy!)

This nourishing tomato soup is slightly creamy thanks to a healthy "secret" ingredient - white beans! It's comforting, full of rich flavor, and done in just 30 minutes.

5 from 1 vote

Print Recipe Pin Recipe Comment

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 (1-cup servings)

US CustomaryMetric

Ingredients

• 28 oz. can whole tomatoes, peeled
• 1/4 cup tomato paste
• 2 cups vegetable broth
• 1 cup navy beans, cooked (or great northern)
• 3-4 cloves garlic
• 1 Tbsp. onion powder
• 1 Tbsp. white miso
• 1/2 tsp. coconut sugar (or cane sugar)
• 1/2 tsp. dried basil

For serving (optional):

• Fresh basil, vegan parmesan cheese, black pepper, croutons, etc.

Instructions

• Place all ingredients in a large, high-speed blender (with an 8-cup capacity or more). Blend for 30 seconds or until smooth.
• Carefully transfer soup to a large stockpot. Heat over medium until slightly boiling.
• Then reduce heat, cover, and gently simmer for about 15 minutes, stirring occasionally.
• Add salt and black pepper to taste if desired. Serve plain or with fresh basil, vegan parmesan cheese, black pepper, etc.

Notes

Yield: Recipe makes about 5 cups soup. (The original mixture in the blender is about 7 cups, but it reduces on the stove.)

Variations: Use roasted garlic instead of fresh, add roasted red bell pepper, other herbs like oregano or Italian seasoning, or blend in nutritional yeast for a slightly cheesy flavor.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Tomato Soup (Easy!)

Amount per Serving

Calories

109

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

0.1

g

Potassium

 

604

mg

17

%

Carbohydrates

 

22

g

7

%

Fiber

 

6

g

25

%

Sugar

 

7

g

8

%

Protein

 

6

g

12

%

Vitamin A

 

590

IU

12

%

Vitamin C

 

19

mg

23

%

Calcium

 

92

mg

9

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this vegan tomato soup recipe, also check out:

• Lentil Vegetable Soup
• Southwest Black Bean Soup

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