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!
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:
- The Everyday Dinner Salad
- White Cheddar and Fig Grilled Cheese
- Savory Cheddar Ricotta and Bacon Scones
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.
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.
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
Yes! This soup can be stored in the freezer for up to three months.
You can use low-fat coconut milk but the soup will not be nearly as creamy.
I really like these Bianco DiNapoli canned tomatoes. I always try to buy canned tomatoes that are imported from Italy.
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Creamy Vegan Tomato Soup
- 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
- 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.
- 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.
- 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.