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Home » Vegan Soup Recipes » Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup

December 16, 2019 By Shannon @ Yup, it's Vegan 7 Comments

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This creamy vegan tomato soup is made with only 9 everyday ingredients but big on flavor!

A bowl of vegan tomato soup garnished with a sprig of fresh basil.

After sharing a rather not-simple vegan cheese ball last week, I wanted to follow it up with something way more simple and this delicious vegan tomato soup recipe fits the bill!

Even though it’s a dairy-free version of a classic, it’s one of the best tomato basil soup recipes that I’ve had.

There are a couple of keys to make your creamy non-dairy tomato soup a success:

  • Use good quality ingredients if possible. I know it might seem ridiculous, but for a recipe made mostly of tomato, it is well worth it to splurge on the “fancy” Italian imported canned tomatoes. They have a genuine difference in flavor and it is noticeable in this soup.
  • If using fresh tomatoes, use a juicy, sweet variety such as cherry tomatoes.
  • Don’t skimp on the olive oil; it is necessary for both flavor and texture.
  • Use an immersion blender or a high-powered blender like a Vitamix for the most ethereally creamy texture to your vegan tomato soup.

A spoonful being scooped out of a bowl of creamy vegan tomato basil soup

What are some things that you’ll NOT find in this recipe? Coconut milk, for one. I didn’t want the strong flavor of coconut competing with the delicate tomatoes and so I turned to my old trick for making creamy tomato dishes without needing ANY non-dairy milk.

When I shared my recipe for roasted tomato sauce, I talked about how the olive oil and garlic, when blended, form an emulsion that makes the sauce creamy. In this soup, we use the same culinary properties to create a light but creamy, silky-smooth soup.

A lot of thought went into this recipe, but it’s actually extremely simple, made with under 10 ingredients. Without using any unusual ingredients, it’s naturally vegan, vegetarian, sugar-free, paleo friendly, and gluten-free.

Collage of the first steps for making dairy-free tomato soup: saute onions, garlic and spices; deglaze with white wine; add vegetable broth, and stir in crushed tomatoes.

Collage of the finishing steps for making vegan tomato soup: simmer until thickened, stir in fresh basil, and then blend with an immersion blender until smooth and creamy.

I hope you give this easy vegan tomato soup a try, and if you do, please let me know in the comments or tag me on Instagram (@yupitsvegan)! Happy cooking!

Print Pin
5 from 4 votes

Vegan Tomato Soup

I'm a tomato fanatic and I think this is the best vegan tomato soup around! Made with simple ingredients to highlight the tomato flavor and no added sugar.
Course Soup
Cuisine American, dairy-free, gluten-free, paleo, vegan, vegetarian
Keyword vegan tomato basil soup, vegan tomato soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 222kcal
Author Yup, it's Vegan

Ingredients

  • 2 tbsp olive oil
  • 1 white or yellow onion diced
  • 6 cloves garlic minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1/4 cup white wine
  • 3 cups low-sodium vegetable broth
  • 28 oz crushed tomatoes
  • 1 cup packed fresh basil leaves

Instructions

  • Warm the olive oil in a stock pot over medium heat. Add the onion with a pinch of salt, and cook it for about 3-5 minutes, stirring occasionally, until soft. Add the garlic, smoked paprika, and ground black pepper, and cook for about 60 seconds more, until fragrant. Immediately add the wine and stir.
  • After the wine starts to bubble, stir in the tomatoes and vegetable broth. Bring the whole thing to a boil, then reduce it to a simmer and cook uncovered, stirring occasionally, for 15-20 minutes, or until slightly reduced and richer in flavor. This simmering time is what will tame the acidity of the tomatoes and build more natural sweetness.
  • Remove from the heat, stir in the fresh basil, and use an immersion blender to blend the whole thing until smooth (or leave a few chunks here and there, if you like); or, transfer to a blender and blend, in batches if needed. Season to taste with salt.

Video

Notes

TOMATOES: Use a quality canned tomato with little or no additives. It is important to use crushed tomatoes, not diced or whole, in order to get the smoothest texture out of your soup. The brand I like to use is called Cento. It costs about a dollar more and is very worth it for this recipe.
OTHER VEGGIES: I'll turn the other cheek if you want to adulterate your vegan tomato soup with random vegetables. That said, to give this more of a vegetable soup flavor and more natural sweetness, try adding some diced celery and carrot along with the onion.
ACIDITY/SWEETNESS: Depending on your tomatoes and how long you're able to cook the soup, it may be more acidic than you would like. A small amount of maple syrup or brown sugar is the perfect antidote. You can also add tomato paste to deepen the tomato flavor.

Nutrition

Serving: 1bowl | Calories: 222kcal | Carbohydrates: 32g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 176mg | Potassium: 811mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2500IU | Vitamin C: 30mg | Calcium: 120mg | Iron: 4mg

Adapted from my Tomato Basil Gnocchi Soup.

Filed Under: Soup, Trending Tagged With: gluten-free, grain-free, high-vegetable, nut-free, one pot, paleo, quick, refined sugar-free, soy-free, sweetener-free

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Comments

  1. christy says

    January 8, 2021 at 11:34

    can i not include the wine – i’m allergic and i’m serving to my 10 and 8 year old children

    Reply
  2. Erin says

    November 29, 2020 at 00:36

    5 stars
    This was so easy to make and the flavor is fantastic!!! This will be my go-to tomato soup from now on. Thank you!

    Reply
  3. Talia says

    November 16, 2020 at 10:48

    5 stars
    This tomato soup is awesomesauce! Love that I don’t have to deal with cashews, it really does get creamy from the olive oil. Thank you!

    Reply
  4. Chrissy G. says

    June 25, 2020 at 23:55

    Didn’t try this yet but what’s the purpose of white wine in tomato soup. I had no idea that goes in there. I have to buy some because I don’t have any, can you suggest what kind of white wine is best to use in this recipe? Thanks.

    Reply
    • Shannon @ Yup, it's Vegan says

      June 28, 2020 at 12:12

      It’s there for flavor! If you are using fresh tomatoes I’d recommend a dry white wine of any kind. If using canned tomatoes I’d recommend a sweeter white wine. ANything that you would want to drink would be great in this soup and then you can enjoy the rest of the wine alongside it!

      Reply
  5. Megan says

    April 20, 2020 at 10:55

    5 stars
    I’ve been making this pretty regularly because I almost always have all of the ingredients in my pantry. I love that it’s so simple and easy. One tip I have is that dried basil does not really taste as good, but I tried using fresh parsley instead of fresh basil once and thought it was pretty good.

    Reply
  6. Melanie says

    December 31, 2019 at 07:33

    5 stars
    Easy, comforting, and perfected with a grilled chao cheese!

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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