This creamy vegan tomato soup is super comforting, and the perfect easy fall or winter dinner recipe. This plant-based tomato soup recipe uses fresh roasted tomatoes and basil for a rich, vibrant flavor but can be made with canned tomatoes as well.
why we love this tomato soup
If you’re like me and you planted too many tomato plants this year, then this is the soup for you. It’s a great way to use up a lot of fresh tomatoes. This soup can actually be made with just one sheet pan and a blender. No simmering or boiling in a pot is technically required which makes clean-up a breeze.
This homemade roasted tomato basil soup is extra creamy thanks to a generous helping of olive oil and some plant milk. Served with some homemade garlic croutons on top or with vegan grilled cheese, this vegan & vegetarian soup makes a hearty and cozy fall dinner.
the creamy vegan tomato soup ingredients
This simple tomato soup recipe only uses 7 ingredients plus some salt and pepper. To make this creamy tomato soup, you’ll need to gather the following pantry friendly ingredients:
- Onion
- Garlic
- Fresh Basil
- Tomatoes
- Olive Oil
- Veggie Stock
- Non-Dairy Milk
- Plus salt & pepper
the best dairy free milk
A lot of vegan tomato soup recipes use canned coconut milk to make the soup creamy. While full fat coconut milk will work perfectly fine in this recipe, it will have a distinct coconut taste. I personally prefer using dairy-free milk that is more neutral in flavor but still creates the creamy texture I desire. In this recipe, I’m opting for unsweetened plain soy milk.
Below are some of my favorite plant milk alternatives to coconut milk:
- Unsweetened Plain Soy Milk
- Plain Almond Milk
- Cashew Milk
what kind of tomatoes to use
In this recipe, I’m using a mixture of fresh heirloom and beefsteak tomatoes. To get the best tomatoey flavor, make sure the tomatoes are ripened. Since peak tomato season is the end of summer, and tomato soup is great in fall or winter, canned tomatoes can be used as well.
If using canned tomatoes, you’ll need about 45-50 oz of whole peeled, fire roasted tomatoes. Since canned tomatoes are already roasted, only the onion and garlic will need to be roasted. Alternatively, you could saute the onion and garlic in a large stockpot with olive oil instead of roasting them.
roasting the tomatoes
Roasting the tomatoes, onion, and garlic helps create lots of rich flavors and brings out the sweetness in the tomatoes. You’ll want to dice the tomatoes and spread them out onto the baking sheet. Spread the sliced onion and peeled garlic onto the baking sheet as well, then drizzle on 2 tablespoons of olive oil.
As the tomatoes roast, the juices will come out of them. This is perfectly normal and we’ll be using this tomato juice in the soup!
how to make the vegan roasted tomato soup
This vegan roasted tomato basil soup is super easy to make! All you need is a sheet pan and a high speed blender, and you’re good to go. Below are the main steps for making this vegan tomato soup with fresh tomatoes:
- Preheat the oven to 425F.
- Toss the tomatoes, peeled garlic cloves, olive oil, salt & pepper on a baking sheet. Place in the oven and roast for 40 minutes.
- Halfway through roasting, add the chopped yellow onion onto the same tray as the tomatoes. Cook for 20 more minutes. (40 minutes total)
- Let the roasted tomatoes cool on the pan for 10 minutes.
- Then, transfer them to a high-speed blender.
- Add the veggie broth, dairy-free milk, basil, sugar, salt, and pepper.
- Blend until smooth. Serve warm.
immersion blender instructions
If you don’t have a high speed blender, no worries! You can use an immersion blender instead. After the tomatoes have roasted, transfer them (along with the garlic and onion) to a large stock pot. Add in the veggie broth, dairy free milk, basil, sugar, salt and pepper. Then, blend the mixture with the immersion blender until smooth and creamy.
Since blending with an immersion blender takes a little longer than with a high speed blender, simmer the soup on low for about 5 minutes to reheat it.
how to make the soup with canned tomatoes
If you plan on using canned tomatoes, the steps for making this soup are a little different but still very simple! You can either roast the onion and garlic in the oven, or you can saute them in a large stock pot with olive oil like in the instructions below:
- Heat a large stock pot on medium-low. Add the olive oil, sliced onion, and minced garlic.
- Saute the onion and garlic until translucent.
- Add the canned tomatoes, veggie broth, and dairy free milk and simmer for 5 minutes.
- Then add the sugar, salt, pepper, and fresh basil.
- Transfer the mixture to a high speed blender and blend until smooth. Or leave the mixture in the stock pot and blend with an immersion blender.
blending the roasted tomato soup
Prior to blending up the tomatoes, let them cool for about 10 minutes on the baking tray. When transferring the tomatoes to the blender, be sure to pour in any juices that are on the baking sheet. This soup is thick and creamy like a vegan tomato bisque. However, if you prefer your soup to be thinner, you can add more dairy-free milk or veggie stock to your liking.
storing the creamy vegan tomato soup
You can keep this soup in an air-tight container in the fridge for 5-7 days. It may thicken up more after the first day and from being stored in the fridge, but you can thin it out with a little more veggie stock. Good to go!
creamy vegan tomato soup tips & tricks
For this recipe, I like to use heirloom or beefsteak tomatoes since they’re larger. This recipe uses about 7-8 medium-sized tomatoes. When cut into quarters, this is equivalent to about 6 1/2 overflowing cups. If using canned tomatoes, you can use about 2- 20 oz cans of whole peeled tomatoes.
Non-dairy milk that is unsweetened and neutral in flavor works best in this soup. I prefer plain unsweetened soy milk. You could also use plain unsweetened almond milk. While you can use coconut milk or other kinds of dairy-free milk with stronger flavors, I’ve found that they overpower the tomato flavor.
If you like your tomato soup extra thick and creamy you can add a bit of flour to help thicken it.
In a large pot, heat 2 tbsp of olive oil or vegan butter. Sprinkle in 2 tbsp of flour, stir to combine, and cook for 2 minutes. Pour in the blended tomato mixture. Stir to combine and simmer on medium low for 10 minutes. The soup should begin to thicken immediately.
This soup will also continue to thicken as it cools down.
Looking for more vegan soup recipes?
- The Best Vegan “Beef” Stew
- 30 Minute Vegan Potato Leek Soup
- Roasted Sweet Potato Carrot Soup
- Easy Vegan Ramen
- Creamy Vegan ‘Chicken’ Gnocchi Soup
Did you make this Creamy Vegan Tomato Soup? I’d love to know! Leave a rating and comment below!
Creamy Vegan Tomato Soup
This creamy vegan tomato soup uses roasted tomatoes & fresh basil to make a super comforting, easy fall or winter dinner recipe.
This tomato soup pairs perfectly with these Homemade Garlic Herb Croutons.
Ingredients
Roasted Tomatoes, Onion & Garlic
- 2 tbsp olive oil
- 7-8 large tomatoes, like heirloom, cut in quarters (about 6 ½ overflowing cups) *see notes
- 7 garlic cloves, peeled
- 1/2 tsp salt
- ½ tsp pepper
- 1 large yellow onion, sliced
Soup
- 1/3 cup loosely packed fresh basil leaves
- 2/3 cup vegetable broth
- 1/3 cup dairy-free milk, like unsweetened soy
- 1-2 tsp sugar, optional (to taste)
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 425F.
- Toss the tomatoes, peeled garlic cloves, olive oil, salt & pepper on a baking sheet. Place in oven and roast for 40 minutes.
- Halfway through, add the chopped yellow onion into the same tray as tomatoes. Cook for 20 more minutes. (40 minutes total for the tomatoes and garlic.)
- Let the roasted tomatoes cool on the pan for 10 minutes.
- Then, transfer them to a high-speed blender. Add the basil, veggie broth, and dairy-free milk.
- Blend until smooth. Taste the soup, then add any sugar to taste, and the remaining salt and pepper.
- The mixture should still be hot once blended, but feel free to transfer the mixture to a stockpot and simmer on low to keep it warm for longer.
Notes
Canned Tomatoes:
- The roasted fresh whole tomatoes make about 40 oz of tomato puree once blended. If using canned tomatoes, you can substitute in 2- 20oz cans of whole peeled tomatoes.
Making the Tomato Soup with Canned Tomatoes:
- Heat a large stockpot on medium-low. Add the olive oil, sliced onion, and minced garlic.
- Saute the onion and garlic until translucent.
- Add the canned tomatoes, veggie broth, and dairy-free milk and simmer for 5 minutes.
- Then add the sugar, salt, pepper, and fresh basil.
- Transfer the mixture to a high-speed blender and blend until smooth. Or leave the mixture in the stockpot and blend with an immersion blender.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 18gFiber: 0gSugar: 0gProtein: 4g
Nutritional info is an estimate.
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I exchanged fat free half and half for whipping cream to reduce calories and fat. I also added a teaspoon of sugar to taste becuase I don’t use salt in my foods. Overall it was pretty good and really really easy.