Are your tomato plants growing like crazy, too? 
I’ve already given away a few Tupperware containers full of tomatoes to my kids and I still have A TON of leftovers. So I did the most logical thing and made Vegan Tomato Soup. It’s one of the best ways to use up a lot of tomatoes while they’re fresh, juicy, and ripe. Plus, you can never go wrong with homemade tomato soup from scratch instead of canned tomato soup. 
If you don’t have your own garden, I highly recommend giving this soup a try with store bought tomatoes. It’s healthier and more flavorful.
You’re going to love this easy to make Vegan Tomato Soup.

Why add…

Carrots?

They help bring out the sweetness from the tomatoes. I learned that trick from Ina Garten so I added it into this recipe. Carrots also help by adding a velvety texture as well.

Tomato paste?

It helps thicken your soup. Of course, soup is supposed to be somewhat liquidy but it shouldn’t be as thin as water (unless that’s how you like it). Tomato paste gets the perfect medium to thin consistency while preserving the tomato flavor.

Sugar?

It cuts the acidity in the tomatoes. If tomato soup isn’t made with perfectly ripe tomatoes, tomato soup can turn out tasting acidic. Throwing in a little sugar helps marry the acidity and sweetness into a perfect balance. 

As a tip, I always add the garlic after the onions and carrots are just about ready, otherwise the garlic starts to burn.

An immersion blender is a great way to blend soups without having to transfer the soup to different containers. This is the tool I use. To enjoy the soup without having the tomato skins I recommend using a food mill, or after the soup is already blended you can then press it through a strainer.

Frequently Asked Questions

Can you use coconut milk in Vegan Tomato Soup?

Absolutely. I prefer soy milk but you can use any type of plant based milk. If you decide to use coconut milk, I recommend using lite coconut milk. The coconut flavor isn’t as strong and your soup will still come out creamy.

Adding coconut milk to soups can cause it to curdle. But there’s an easy fix. 

Keep the heat low, no more than 176°F. Stir the soup as you pour the coconut milk into the dutch oven. Continue stirring during the first few minutes, while it’s cooking. Once the milk is heated and incorporated into the soup, you’re ok to move on to the next step.You can even use coconut milk to thicken your tomato soup by cooking it long and slow.That’s the key–long and slow.

What goes with Vegan Tomato Soup?

There’s something so comforting about perfectly toasted grilled cheese and a tangy tomato soup. Lightly browned on the outside with melted, gooey cheese oozing out on the sides. Soooo good. I prefer Daiya cheese because it still tastes creamy and melts just like regular, dairy cheese.

You can also add crushed crackers for some crunch. Herb seasoned croutons add more savory, earthy flavors. Of course, you can always use plain croutons as well. But bread is my go-to side with soup. If you want to get really fancy, serve your soup in a bread bowl. 

Vegan Tomato Soup With Fresh Tomatoes

Step by Step Instructions on how to make a vegan tomato soup from scratch and with fresh tomatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Equipment

• Dutch Oven or big Pot
• Immersion Blender or Blender

Ingredients

  

• 2-3 tbsp olive oil
• 1 medium red onion chopped
• 2 carrots chopped
• 3-4 cloves garlic minced
• 4 lb fresh tomatoes cubed
• 1 1/2 tbsp sugar
• 2 tbsp tomato paste
• 1/4 cup fresh basil leaves chopped
• 3 cups vegetable broth
• 1 tbsp kosher salt
• 1 tbsp ground pepper
• 3/4 cup soy milk

Instructions

 

• Heat olive oil in a dutch oven or large pot, over medium heat.
• Add chopped onions and carrots into pot and sauté until very tender. Between 8 – 10 minutes
• Add chopped garlic and stir so the ingredients are mixed together. Let the garlic cook for about 1 minute.
• Add the tomatoes, broth, sugar, salt, pepper, tomato paste, and basil to the pot. Give it a quick stir to mix the ingredients together.
• Bring soup to a boil, cover and turn heat to low. Simmer for about 30 to 40 minutes.
• Use a immersion blender to puree soup. A regular blender could also be used
• Add soy milk to the soup and stir until it’s well incorporated. It should look slightly lighter in color.
• Serve soup while hot and garnish with croutons and basil leaf.
• Enjoy!

Video

Notes

For a traditional, nonvegan homemade tomato soup, substitute vegetable broth with chicken broth and soy milk for cream or regular milk.

If you don’t have an immersion blender, a regular blender gets the job done. It may turn out a little more chunky.