Creamy Vegan Tomato Soup

Updated: Jul 18, 2021

This creamy vegan tomato soup recipe is a super-rich dinner or lunch item that's easy to make. This vegan soup recipe is made with simple ingredients that you probably already have. Please enjoy!

What goes good with creamy tomato soup?

When I was younger I enjoyed tomato soup so much. Tomato soup was a staple in my house. One thing I love to eat tomato soup with is crunchy vegan garlic bread! I love the crunch and the buttery flavor of garlic bread. Another great addition to a vegan tomato soup is vegan BLTs.

What goes in the soup?

  • 28 Oz can of peeled or diced tomatoes - This is the base of the recipe, so it is important you use a brand you like and trust. Also, keep in mind that if you do not want your soup too salty make sure you grab unsalted and add the amount you like.

  • 1 medium white onion - This gives the soup a nice rich onion flavor. If you enjoy onions like I do feel free to add more!

  • 1/4 Cup Basil - This is for basil leaves not dried basil. If you are using dried basil reduce it to 1/8 since it is much more compact.

  • 3 Cloves of garlic - This can be replaced with minced garlic you have some handy. The flavor will be brought out once the onion and garlic are sauteed in the pan.

  • ~1/2 cup of plant-based milk - I say approximately because if you want more creamy rich flavor in the soup more must be added.

How long does the recipe last?

The vegan tomato soup will last around 2-3 days in the refrigerator. If it lasts. I usually eat it in one sitting!

If you are meal prepping this can be stored for about 2 months in the freezer. All you have to do is heat it up when and you are ready to eat.

The Recipe


  1. 28 Oz can of peeled or diced tomatoes

  2. 1 medium white onion

  3. 1/4 Cup Basil

  4. 3 cloves of garlic

  5. ~1/2 cup of plant-based milk (see details above)


  1. Dice the onions, basil, and garlic to a quarter-sized amount. The size does not matter because the contents are going to be blended.

  2. Place the onions and garlic into a frying pan and sautee until the onions are translucent.

  3. After sauteeing the onions and garlic add plant-based milk to the pan with the chopped basil. Let the mixture simmer until reduced by half.

  4. Once the milk is reduced add the tomatoes and bring to a simmer.

  5. Reduce heat and let the mixture cool enough for a food processor or blender to handle.

  6. Add the contents of the pan to a blender or a food processor and blend smooth.

  7. Once smooth add the contents back to a large pan and add the salt and pepper to taste!

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