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
- 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.