It’s a big bold statement but I swear this is the recipe for the easiest vegan tomato soup ever – creamy, rich, and with a depth of flavor you won’t believe is possible from a no-chop no-peel no-blend 8-ingredient recipe!
Just chuck all the ingredients (and they are all store-cupboard staples) in a pot and let bubble away for twenty minutes. Done!
Nut-free, soy-free and oil-free, this vegan tomato soup is perfect for weeknights when you are too tired to cook or are low on fresh ingredients, and is kid-approved! No thickeners needed as coconut milk is used to make this soup creamy and condensed (and no don’t worry, you can’t taste the coconut at all).
If you’re a bit of a tomato soup fiend like I am (heck I’m a tomato fiend, love them so much) then you might also like to try my quick spicy Indian tomato soup or this roasted red pepper and cherry tomato bisque (loaded with vegetables).
Serve with some fresh crusty bread on the side (I highly recommend this crusty vegan soda bread if you have time to make it) with lashings of creamy plant-based spread to make a meal of it.
This soup would also be awesome with that classic tomato soup pairing – a vegan grilled cheese sandwich.
My kids love it with some spaghetti or pasta shapes tossed in as well. Us adults love it served with some spinach or mushroom stuffed tortellini. Add some of the best vegan garlic bread in the world and you’ll have a meal fit for a king!
How to make it
This may possibly be the shortest section ever explaining how to make vegan tomato soup because this recipe is that easy.
I’m going to include it anyway along with a few photos of the process so you can check back here if you have any doubts about how the recipe is coming along.
Gather all your ingredients (see image number one below). I never have vegetable stock on hand so I make up the two cups with 1/2 a stock cube (as the brand I use is one cube to four cups of water/about a litre). Make sure you use a high quality stock cube if you’re not using stock.
If you don’t have any brown sugar you can use regular white sugar, just check it’s vegan. I know a lot of people hate adding extra sugar to their food but it works out at just 1/4 tsp a serving in this recipe and really balances the flavors out beautifully so please don’t skip.
Likewise don’t substitute the dried ground onion and garlic with fresh unless you’re really desperate – many recipes suggest that fresh and ground garlic or onions can be used interchangeably and I have never found that to be the case because the flavors are quite different.
The red wine vinegar can be easily substituted with white wine vinegar or champagne vinegar, and if you really must, balsamic, but no other vinegar. Omit if you don’t have a suitable vinegar on hand.
Chuck all the ingredients in a pot – crumble in the half a stock cube if using instead of stock (image number two above). Stir well (image number three) and heat on high. When the soup has just started boiling reduce the heat to medium-high to maintain it at a lively simmer for 20 minutes.
You may doubt me and think well what difference does it make whether you simmer it ten or twenty minutes but trust me on this.
Those extra ten minutes really help the coconut milk condense down so the soup has that perfect creamy texture and will coat the back of a spoon. You also won’t be able to taste the coconut milk at all.
Stir the odd time if you feel like it (it won’t really make a difference). Some foam may appear at the sides but don’t worry about it, it will subside after cooking when you stir the soup a few times and it cools a little.
Done! It should look like image number four above. Taste and test for seasoning. I usually don’t add any salt as there is plenty of salt in the stock cube, but it does depend on the brand you use.
Serve with freshly cracked pepper and some extra coconut cream, cashew cream or Tofutti sour cream swirled in if you fancy, and some nice crusty bread with a creamy plant-based spread on the side.
This soup will keep for up to five days in the fridge and freezes beautifully. It’s so easy to make and can be easily doubled or tripled up so I heartily recommend making it in advance and freezing it.
If the coconut milk seems to separate a bit when the soup has defrosted (which rarely happens) simply whisk your vegan tomato soup a bit to restore it.
This soup can be easily reheated on the stovetop or microwave.
More easy soup recipes?
Say no more, take a look at these other easy delicious soup recipes:
If you’re hankering for something that will really stick to your ribs, I highly recommend trying my vegan Irish stew with Guinness.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!
- 1 28oz can crushed tomatoes (850ml)
- 1 13.5oz can full-fat unsweetened coconut milk (400ml)
- 2 cups vegetable stock (480ml)
- 1/2 tsp hot smoked paprika
- 1/2 tbsp onion powder
- 1/2 tsp garlic powder
- 1 tsp brown sugar
- 1/2 tbsp red wine vinegar
- Freshly ground black pepper to serve (optional)
- Add everything to a pot. Mix well.
- Heat until boiling and reduce to a lively simmer on medium-high heat.
- Cook for 20 minutes.
You can replace the vegetable stock with two cups of water and half a stock cube or two tsp better than vegetable bouillon base.
White wine vinegar or champagne vinegar can be used in place of the red wine vinegar, or balsamic (although balsamic will change the flavor). Do not use any other vinegar, omit if you don't have any of the ones mentioned.
White sugar can be substituted for brown, make sure it's vegan.
Amount Per Serving Calories 93Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 463mgCarbohydrates 17gFiber 4gSugar 10gProtein 4g