My Go-To Vegan Tomato Soup

Name: My Go-To Vegan Tomato Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tablespoon(s) vegan butter or olive oil ((sub water or broth for oil-free)); 2 small yellow onions (chopped (about 2 cups)); 4 clove(s) garlic (minced or pressed); 2 cup(s) vegetable broth ((plus more if needed)); 2 can(s) (28 oz/796 ml each) crushed tomatoes; 1/4 cup(s) fresh basil (chopped); 1 tablespoon(s) white sugar ((or sub sweetener of choice or omit)); 1/2 teaspoon(s) black pepper ((or to taste)); 1/4 teaspoon(s) salt ((or to taste)); 3/4 cup(s) vegan cooking cream (homemade or store-bought (see notes for options)); Optional for serving: vegan parmesan, fresh basil leaves, croutons, an extra drizzle of vegan cream, a drizzle of olive oil, or a vegan grilled cheese on the side.

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My Go-To Vegan Tomato Soup

This is My Go-To Vegan Tomato Soup Recipe because it's creamy, rich, flavorful, and made with just 10 simple pantry ingredients you likely already have on hand. It's a healthy, comforting, hug in a bowl that's perfect for any day.

My Notes:

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Prep Time10

Cook Time1

Total Time1 10

Meal Type: Appetizer, Dinner, Lunch, Main Course, Sides, Soup

Keyword: in a bowl, soup

Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free

Tool: Blender, Stove

Ingredient: Tomatoes

Servings: 8 (makes about 8 - 10 cups)

Ingredients

2 tablespoon(s) vegan butter or olive oil (sub water or broth for oil-free)
2 small yellow onions chopped (about 2 cups)
4 clove(s) garlic minced or pressed
2 cup(s) vegetable broth (plus more if needed)
2 can(s) (28 oz/796 ml each) crushed tomatoes
1/4 cup(s) fresh basil chopped
1 tablespoon(s) white sugar (or sub sweetener of choice or omit)
1/2 teaspoon(s) black pepper (or to taste)
1/4 teaspoon(s) salt (or to taste)
3/4 cup(s) vegan cooking cream homemade or store-bought (see notes for options)
Optional for serving: vegan parmesan, fresh basil leaves, croutons, an extra drizzle of vegan cream, a drizzle of olive oil, or a vegan grilled cheese on the side.

US Customary - Metric

Instructions

Cook the Aromatics: Heat a large soup pot over medium heat and add the vegan butter or olive oil. Once hot, add the chopped onions and minced garlic. Sauté, stirring occasionally, until the onions are translucent and golden, about 10 minutes.
Build the Soup: Pour in the vegetable broth, gently scraping the bottom of the pot to lift any browned bits. Stir in the crushed tomatoes, chopped basil, sugar, black pepper, and salt. Partially cover the pot with a lid, bring the soup to a boil, then reduce to a simmer. Let it simmer for at least 15 minutes, or up to 1 hour, adding more broth if needed. If you have the time, I’d recommend cooking it longer, for deeper, richer flavors.
Blend for a Smoother Texture (Optional): For a chunkier texture, leave the soup as is. If you prefer a smoother soup (my preference), use an immersion blender directly in the pot, or transfer the soup in batches to a standing blender. Blend until smooth, being careful not to fill the blender too high so it doesn't erupt.
Add the Cream: Stir in the vegan cooking cream and bring the soup back to a gentle simmer. Taste and adjust the seasoning with extra salt or pepper if needed. If the soup tastes too acidic, balance the flavors by adding more vegan cooking cream and/or sugar. If the soup is too thick, thin it with additional vegetable broth as desired (I prefer a thicker soup).
Serve and Enjoy: Serve the soup hot, optionally topped with vegan parmesan, fresh basil leaves, croutons, an extra drizzle of cream, a drizzle of olive oil, or alongside vegan grilled cheese.

Notes

Storage and Freezing Instructions: Allow the soup to cool, then refrigerate in an airtight container for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed to adjust consistency.

Vegan cooking cream: these days, many stores carry vegan creams made from ingredients such as oats, cashews, soy, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the soup will have a slight coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split.

Note on Using a Non-Reactive Pot: For best results, use a non-reactive pot, such as stainless steel or enameled cast iron. Avoid using reactive pots like those made of aluminum or unlined copper, as they can react with acidic ingredients (like tomatoes) and affect the flavor of your dish. Non-reactive pots help ensure a clean taste and prevent any unwanted metallic flavors from leaching into your food.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan