Creamy Vegan Tomato Soup

This creamy, velvety tomato soup is perfect for rainy day lunches and cozy dinners. The creaminess comes from coconut milk, so it’s totally dairy-free and vegan. The next time you’re in the mood for tomato soup give this recipe a try!

three bowls of creamy vegan tomato soup topped with a drizzle of olive oil, chives, black pepper and basil leaves


Hellooooo soup season! Creamy vegan tomato soup is seriously one of my all-time favorite recipes. I make it at least once a month during the fall-winter season! It’s so easy to make and so, so delicious!

Pro Tip: Make a double batch and freeze half so you always have some soup on hand.

Serve this homemade creamy vegan tomato soup with:

Ingredients You’ll Need

Here’s everything you’ll need to make Creamy Vegan Tomato Soup: canned crushed tomatoes, coconut milk, tomato paste, onion, garlic, olive oil, and fresh basil.

recipe ingredients on a blue background; canned tomatoes, olive oil, onion, garlic, basil, coconut milk

Recipe Steps

Step 1. Sautè the Onions

Sauté the onions in olive oil then add in the garlic, and tomato paste. Next, add the canned tomatoes and coconut milk.

a collage of recipe steps, caramelizing onion, tomatoes in a pot and a pot of soup

Step 2. Simmer the Soup

Cover the soup and simmer on low for 30 minutes. Remove the lid from the pot and add in the fresh basil and give the soup a stir. Turn off the stove, put the lid back on, and let the basil steep for 10 minutes. After 10 minutes use a fork to remove and discard the basil.

Step 3. Blend and Serve

Blend the soup with an immersion blender (or in batches in a regular blender) until smooth and creamy. Divide between bowls and serve!

FAQs & Expert Tips

Can this soup be frozen?

Yes! This soup can be stored in the freezer for up to three months.

Can I use low-fat coconut milk.

You can use low-fat coconut milk but the soup will not be nearly as creamy.

What is the best brand of canned tomatoes?

I really like these Bianco DiNapoli canned tomatoes. I always try to buy canned tomatoes that are imported from Italy.

a bowl of creamy vegan tomato soup with a drizzle of olive oil, chives and fresh basil

Check Out More Homemade Soups:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Creamy Vegan Tomato Soup

This creamy, velvety tomato soup is perfect for rainy day lunches and cozy dinners.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 372kcal

Ingredients

  • 3 tbsp olive oil
  • 1 medium onion thinly sliced
  • 4 large garlic cloves thinly sliced
  • 3 tbsp tomato paste
  • 2 28oz can crushed tomatoes
  • 1 13.5oz can coconut milk for extra creamy soup use two cans
  • 1 bunch fresh basil

Instructions

  • Heat a large pot or dutch oven over medium-high heat then add in the olive oil. When the oil shimmers, add in the sliced onion and a big pinch of salt. Sauté the onions until they are soft and translucent, about 5 minutes. Next, add in the sliced garlic and tomato paste. Cook, stirring frequently for another 2 minutes then add in the canned tomatoes and coconut milk. Bring the soup to a simmer then cover and turn the heat to low. Simmer for 30 minutes.
  • Remove the lid from the pot and add in the fresh basil and give the soup a stir. Turn off the stove, put the lid back on, and let the basil steep for 10 minutes. After 10 minutes use a fork to remove and discard the basil.
  • Use an immersion blender (or regular blender, in batches) to blend the soup until it is smooth and creamy. Taste and season with more salt as necessary. Divide between bowls and top with a drizzle of olive oil and fresh basil.

Notes

Storing and Reheating:
  • This soup will stay fresh in the refrigerator for up to four days or in the freezer for up to three months.
  • Reheat in the microwave or stovetop in a small pot.
 
Recipe Tips + FAQs
  • For an extra creamy soup use 2 cans of coconut milk
  • Make a double batch of this soup and freeze half so you always have some on hand for last-minute meals.
  • Use Italian tomatoes for the best flavor. I really like these Bianco DiNapoli canned tomatoes.
 
Equipment
Lodge Dutch Oven | Immersion Blender 

Nutrition

Calories: 372kcal | Carbohydrates: 24g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Sodium: 380mg | Potassium: 986mg | Fiber: 5g | Sugar: 12g | Vitamin A: 730IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 6mg
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4 Comments

  1. Question please: Does the coconut milk add a strong flavor of coconut or is not detectable in the soup? I’m not a huge fan of the taste. Looking forward to trying this recipe. Thank you!