Go Back
To make Vegan Creamy Tomato Soup, you will need the following ingredients: - 2 tablespoons extra-virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 can (28 ounces) crushed tomatoes (preferably organic) - 3 cups vegetable broth (homemade or store-bought) - 1 cup coconut milk (or any unsweetened plant-based cream) - 1 tablespoon pure maple syrup (optional, for a hint of sweetness) - Sea salt and freshly cracked black pepper to taste - Fresh basil leaves, for garnishing For those with dietary needs, here are some alternatives: - Use avocado oil instead of olive oil for a different flavor. - Swap the coconut milk for cashew cream if you prefer a nut-based option. - If you can't find crushed tomatoes, whole canned tomatoes work well. Just blend them before cooking. This soup serves four people. Each serving has about 200 calories. It contains around 10 grams of fat, 3 grams of protein, and is rich in vitamins C and K. Key ingredient benefits: - Tomatoes: They are high in antioxidants, which help fight free radicals. - Coconut milk: This adds healthy fats and gives the soup its creamy texture. This soup is not just tasty; it also nourishes your body while being easy to make. Enjoy exploring the flavors and health benefits of this vegan delight! If you want to see the recipe, check out the Full Recipe. To make Vegan Creamy Tomato Soup, start by gathering your tools. You will need: - A large, heavy-bottomed pot - An immersion blender or a countertop blender - A cutting board - A sharp knife Now, let’s prepare the ingredients. Dice the onion finely and mince the garlic cloves. This helps the flavors blend well. Measure out the dried herbs, crushed tomatoes, and vegetable broth. If you want a hint of sweetness, add pure maple syrup. 1. Heat the Oil: In your pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Wait until it shimmers. 2. Sauté the Onion: Add the diced onion. Cook for about 5 minutes. The onion should be soft and clear. 3. Add Garlic and Herbs: Stir in the minced garlic, dried basil, and oregano. Cook for 1 minute until fragrant. 4. Combine Ingredients: Pour in the crushed tomatoes and vegetable broth. Stir until mixed. Increase the heat and bring to a gentle boil. 5. Simmer: Once boiling, reduce the heat to low. Let it simmer uncovered for 15 minutes. This step helps deepen the flavors. 6. Blend: Carefully remove the pot from heat. Use an immersion blender to puree the soup smoothly. If using a countertop blender, blend in batches, allowing steam to escape. 7. Add Cream: Stir in 1 cup of coconut milk or plant-based cream. If you like sweetness, add 1 tablespoon of pure maple syrup. Return to low heat and warm gently, stirring often. 8. Season: Taste your soup. Add sea salt and fresh black pepper to your liking. Adjust the texture by blending longer for a creamier soup or less for a chunkier feel. Enjoy your Vegan Creamy Tomato Soup! You can find the full recipe [here](#). To make your soup even tastier, think about adding spices. A pinch of smoked paprika gives a nice depth. You can also try a dash of red pepper flakes for some heat. Fresh herbs like thyme or dill can brighten the flavors. To get the best creaminess, use full-fat coconut milk. It adds a rich texture. If you prefer cashew cream, blend soaked cashews with water until smooth. This makes a wonderful base too. If you want a thicker soup, let it simmer longer. This lets more water evaporate. You can also blend in some cooked potatoes for extra creaminess. To make it more nutritious, add veggies like carrots or spinach. Just chop them small and add them early in the cooking process. They will soften and blend well with the soup. You can also stir in cooked lentils for added protein and texture. {{image_4}} You can change the type of tomatoes you use. Fresh tomatoes add brightness. Canned tomatoes provide convenience and consistent flavor. Both work well in this soup. Choose what suits your taste and time best. For cream alternatives, coconut milk is my favorite. It gives a smooth and rich flavor. You can also use cashew cream or almond milk for a lighter option. Each choice offers a unique taste. Want to add protein? Beans or lentils are great options. They boost nutrition and make the soup heartier. Try adding white beans for a creamy texture or lentils for a bit of bite. You can mix and match until you find your favorite blend. Pair this soup with a side salad or sandwich. A fresh green salad balances the rich soup. A grilled cheese sandwich adds comfort and crunch. Both choices enhance your meal experience. For a fun twist, serve the soup in bread bowls. You can hollow out a crusty loaf and fill it. This adds a delicious element to your meal. Top the soup with fresh basil or a drizzle of olive oil for extra flair. These simple touches make the dish special. I encourage you to explore these ideas to create your own version of Vegan Creamy Tomato Soup. Check out the Full Recipe for all the details to get started! To keep your Vegan Creamy Tomato Soup fresh, store it in airtight containers. This helps prevent spoilage. Make sure the soup cools down before sealing the container. You can keep it in the fridge for up to five days. If you want to save it longer, consider freezing it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. This soup can last for up to three months in the freezer. When you want to enjoy your soup again, reheating it properly is key. The best method is to use the stovetop. Pour the soup into a pot and heat it over low to medium heat. Stir it often to keep it from sticking. This way, you keep the flavor and creaminess intact. If you prefer to use a microwave, pour the soup into a microwave-safe bowl. Heat it in short bursts, stirring in between, to ensure even warming. Be careful not to overheat, as this can change the texture. How to make Vegan Creamy Tomato Soup spicier? You can add red pepper flakes or a pinch of cayenne. Start with a small amount. Taste the soup after mixing. This way, you can control the heat. Another option is to add diced jalapeños. These will give your soup a nice kick! Can I substitute coconut milk with another plant-based milk? Yes, you can use almond milk, soy milk, or oat milk. Just ensure it is unsweetened. Coconut milk adds creaminess, but other milks work too. Each will change the flavor slightly, but they will still taste great. How long does the soup last in the fridge? The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Always check for any changes in smell or color before eating. What is the best method to puree the soup? An immersion blender works best for pureeing. It keeps the soup in the pot, and it’s easy to use. If you don’t have one, use a regular blender. Just blend in small batches to avoid spills. Can I use fresh tomatoes instead of canned for this recipe? Yes, fresh tomatoes can be used! You will need about 2 pounds of ripe tomatoes. Blanch them first to remove the skins. This adds a fresh flavor to your soup. What garnishes pair well with Vegan Creamy Tomato Soup? Fresh basil leaves are a great choice. They add color and flavor. You can also drizzle some extra coconut milk on top. Croutons or a sprinkle of nutritional yeast also work well! This blog post covers how to make Vegan Creamy Tomato Soup. We broke down the needed ingredients, their nutritional value, and suggested substitutes. I provided step-by-step instructions for preparation and cooking. Tips for flavor, thickness adjustments, and variations helped enhance your soup. You'll find storage and reheating info to keep your leftovers fresh. With these insights, you can enjoy a delicious, creamy soup that's easy to make, healthy, and versatile. Get creative and have fun experimenting!

Vegan Creamy Tomato Soup

Savor the rich flavors of this creamy vegan tomato delight that's perfect for any occasion! Made with fresh ingredients like crushed tomatoes, coconut milk, and aromatic herbs, this comforting soup is a breeze to prepare. In just 30 minutes, you can enjoy a warm bowl garnished with fresh basil and a hint of sweetness. Click through for the full recipe and discover how easy it is to create this deliciously creamy vegan dish at home!
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 can (28 ounces) crushed tomatoes (preferably organic)

3 cups vegetable broth (homemade or store-bought)

1 cup coconut milk (or any unsweetened plant-based cream)

1 tablespoon pure maple syrup (optional, for a hint of sweetness)

Sea salt and freshly cracked black pepper to taste

Fresh basil leaves, for garnishing

Instructions
 

In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Once shimmering, add the finely diced onion and sauté for about 5 minutes, or until the onion is softened and translucent.

    Add the minced garlic, dried basil, and dried oregano to the pot. Cook for an additional minute, stirring frequently, until the spices are fragrant and the garlic is just golden.

      Pour in the crushed tomatoes and vegetable broth, stirring until well combined. Increase the heat and bring the mixture to a gentle boil.

        Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes. This simmering time allows the flavors to deepen and blend beautifully.

          After simmering, carefully remove the pot from the heat. Use an immersion blender to puree the soup to your desired smoothness. Alternatively, you can transfer the soup in batches to a countertop blender, ensuring you allow for steam to escape.

            Stir in the coconut milk (or plant-based cream) and, if desired, add the pure maple syrup for a touch of sweetness. Return the pot to low heat and warm the soup gently, stirring occasionally to combine the ingredients.

              Taste the soup and season generously with sea salt and freshly cracked black pepper according to your preference.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Ladle the creamy tomato soup into bowls, garnishing each serving with fresh basil leaves and a drizzle of coconut milk for an eye-catching finish. For a wholesome experience, serve alongside slices of crusty bread, perfect for dipping!