This creamy vegan tomato soup is made with only 9 everyday ingredients but big on flavor!
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.
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.
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!
Vegan Tomato Soup
- 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
- 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.
Adapted from my Tomato Basil Gnocchi Soup.
can i not include the wine – i’m allergic and i’m serving to my 10 and 8 year old children
This was so easy to make and the flavor is fantastic!!! This will be my go-to tomato soup from now on. Thank you!
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!
Chrissy G. says
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.
Shannon @ Yup, it's Vegan says
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!
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.
Easy, comforting, and perfected with a grilled chao cheese!