September 28, 2020
Easy Creamy Vegan Tomato Soup (using canned tomatoes)
Creamy vegan tomato soup using canned tomatoes and delicious coconut milk to give it the perfect texture and a hint of sweetness. This comforting, easy vegan tomato soup recipe gets a wonderful boost of flavor from caramelized onions and is the perfect lunch or dinner with your favorite crackers, garlic toast and anything your heart desires.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
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OMG this TOMATO SOUP is outrageously addicting. As in, you’d never know it was vegan since it’s so creamy, flavorful and perfect on a chilly night with cheese quesadillas or fresh garlic bread.
Best part about this vegan tomato soup though? The fact that you don’t need garden fresh tomatoes! Instead, this recipe calls for canned whole peeled tomatoes, caramelizing some onions, lots of garlic, a can of coconut milk, seasoning and salt. BOOM. Dinner (or lunch!) is served.
I find that this is perfect as is, but there are so many ways to enjoy this soup. Pour it over pasta and use it as a sauce for your baby or kiddo, ladle it over chickpeas and brown rice, serve it with naan and yogurt and more!
Vegan tomato soup ingredients
This incredible, easy vegan tomato soup recipe uses just 5 core ingredients and is a great way to use up pantry staples like canned tomatoes. You’ll need:
- Onion: the key to amazing flavor in this vegan tomato soup is caramelized onions. Yes it takes a bit longer but I promise it’s so worth it.
- Garlic: you’ll cook your garlic with the onions for a wonderful flavor boost.
- Olive oil: use a bit of olive oil for cooking the onions & garlic.
- Whole peeled tomatoes: I like to use a 28 ounce can of whole peeled tomatoes, but you can also use a can of fire roasted tomatoes too!
- Full fat coconut milk: the key to creamy vegan tomato soup is use full fat canned coconut milk (not from the carton). It adds a hint of sweetness and gives the soup an amazing texture.
- Italian seasoning: a little Italian seasoning adds the perfect blend of herbs to this recipe.
- Salt & pepper: you’ll want to add a bit of salt and lots of freshly ground black pepper to bring all the flavors together.
- Fresh basil: I love topping this soup with some fresh basil and a drizzle of more coconut milk. Yum!
How to make easy vegan tomato soup
- First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown.
- Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
- Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired.
Tips for caramelizing onions
Caramelizing onions can feel a bit intimidating, but with a few tips & tricks you’ll have the perfect caramelized onions.
- Don’t slice your onions too thinly as they’ll run the risk of burning more easily.
- Keep the heat on medium or medium-low. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit.
- You can also add in a few teaspoons of water to help deglaze the pan if they start getting too dark or sticking. This will also help get all of those flavorful bits from the bottom of the pan. I always add a few teaspoons of water after 10 or so minutes.
- Be patient! Caramelized onions take a bit of time, so try to resist taking them off early.
How to store vegan tomato soup
Store this creamy vegan tomato soup recipe in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
What to serve with vegan tomato soup
I love dunking a delicious grilled cheese in this vegan tomato soup – keep it dairy free with your fav dairy free & vegan cheese slices! You could also do french bread, garlic bread, crostinis, or naan! Here are some more delicious, plant-based side dishes to pair:
- The Best Garlic Bread You’ll Ever Eat (yes, please!)
- Pat’s 4-Ingredient Paleo Crackers
- Balsamic Herb Sheet Pan Roasted Vegetables
- Curry Roasted Cauliflower Sweet Potato Salad
I hope you enjoy this easy vegan tomato soup recipe. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Easy Creamy Vegan Tomato Soup (using canned tomatoes)
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Serves 4
Creamy vegan tomato soup using canned tomatoes and delicious coconut milk to give it the perfect texture and a hint of sweetness. This comforting, easy vegan tomato soup recipe gets a wonderful boost of flavor from caramelized onions and is the perfect lunch or dinner with your favorite crackers, garlic toast and anything your heart desires.
Ingredients
- ½ tablespoon olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, sliced
- 1 (28 ounce) can whole peeled tomatoes (or sub fire roasted tomatoes whole tomatoes)
- 1 (15 ounce) can full fat coconut milk, reserving 2 tablespoons for drizzling on top if desired
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- Lots of freshly ground black pepper
- For serving:
- Fresh basil, if desired
- Drizzle of coconut milk
Instructions
-
First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.
-
Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
-
Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired. Serve with crackers, garlic toast/bread or whatever your heart desires. Serves 4.
Recipe Notes
If you don't want to use coconut milk, 1 3/4 cup cashew milk (or dairy milk if non-vegan) would also work. I do not recommend almond milk or any other milk. Coconut and cashew would give it the best flavor!
Feel free to serve this soup with garlic bread, crostini, naan, french bread or grilled cheese.
Other options for serving: Pour it over pasta and use it as a sauce for your baby or kiddo, ladle it over chickpeas and brown rice, serve it with naan and yogurt and more.
Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 256kcal
Fat: 19.2g
Saturated fat: 15.2g
Carbohydrates: 17.4g
Fiber: 0.5g
Sugar: 9.4g
Protein: 3.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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77 comments
Wow!! The weather dropped below 75 degrees in Texas and this recipe popped up like it was meant to be! I’m really picky about tomato soups but this was by far the best I’ve tried!
I made a grain-free flatbread to go with it and it was an amazing combo.
Perfect timing! So glad you enjoyed!
This was everything I dreamed of and more. I’m in college, and finding healthy, easy, and cheap recipes is so challenging. The soup is super creamy and was easy to make. I had to look up how to caramelize onions cause I’ve never done it before. The coconut milk is a bit strong, so maybe I’ll add more tomatoes next time. Overall so freaking good!!!
So happy you found this one! And yes, feel free to add more tomatoes if you 🙂
5 STAR SOUP RIGHT HERE! Amazingly creamy, does not taste like coconut as I thought it would by adding the coconut milk. I used the 365 brand full fat coconut milk, only 1 cup, and 1 cup vegetable broth and it is perfect!
Perfect! So glad you enjoyed!
Delicious! I added a tablespoon of tomato paste for a more tomatoey flavor, and some crushed red chili flakes for a tiny bit of heat.
That sounds perfect! Glad you enjoyed!
My new favorite tomato soup! It was so simple to make but the flavor makes it seem like it took me hours to make! I try to stay away from dairy as much as I can and I love that this is dairy free without losing the creaminess of traditional tomato soup. This is definitely going to become a constant in my house!
The easiest, most delicious soup for a cool day! I have made this soup for a quick work night dinner and just this weekend as part of a fall themed brunch. It’s so creamy and flavorful! Likewise, the ingredients are so simple and healthy! I’ve topped with bacon and cassava chips as well as avocado!
Amazing! So glad you loved it (and great idea with the toppings).
This soup is basically a weekly staple in my house. In part because once I make it I eat it for every meal. So simple but the key is really cooking down the onions – it develops a totally unique flavor. Plus, I always have these ingredients in my pantry. The best!
So happy to hear that!
I decided to make this soup super last minute when I was already hungry. I had everything but an onion, so I used carrots instead. I also threw the cashew cream ingredients in the pot to boil with everything else so the cashews would soften. I blended it in my Vitamix and it turned out great! I will definitely make this again with onion. I love how quickly it came together.
Thank you!
Andrea
I just made this for my family and, wow, I was very impressed! It was the exact type of recipe I was looking for – easy to make, cheap, and a crowd favorite! The only small critique I had was that my chicken didn’t quite cook all the way in the crockpot, but that was an easy fix. Thank you, I will definitely be making this again!
I’m glad you enjoyed! This one actually doesn’t have chicken in it as it’s a vegan tomato soup 🙂
This soup is so good!! And so easy to make! I will definitely be making it many more times!
So happy to hear that!
This recipe is FANTASTIC! I just made it tonight for dinner and this will definitely turn into a regular soup for me during the winter (or a cold soup for summer?!). And it’s so simple to make, so a great weeknight dinner.
Absolutely! Such a great, cozy dinner 🙂 glad you loved it!
This soup is incredible! So easy and so comforting. My husband and I have made it twice already this week!
Amazing! So glad you both enjoyed 🙂
Hii.
Can you use real tomatoes for this?
Hi! Sure, I recommend roasting them first though. Similar to my homemade tomato basil soup!
This turned out great! Was initially worried it would taste overwhelmingly of coconut but the flavors from the caramelized onions and tomatoes come through really nicely. I made no modifications and found it to be wonderful as written.
Perfect! So glad you loved it!
Super easy and delicious! It was a huge hit with my kids and husband.
I’m so glad!
Can you use diced fire roasted tomatoes, or will that mess it up?
You can definitely use those!
Very nice! And most importantly, my 5 year old loved it and even went for seconds! We have been struggling with her being a picky eater for a couple of years now. (Went from eating absolutely everything to nothing basically over night)
Amazing! So happy to hear that!
My favorite local Italian restaurant closed and i miss their tomato basil soup. I bought an immersion blender so I could make this. It is delicious! I love your site and your creative recipes.
Amazing! So happy to hear that!
This soup is so delicious and easy to make. The key was being patient and letting the onions carmelize. Served with vegan pesto grilled cheese for family dinner and it was a hit, One small note: I ended up adding a little bit of strained tomatoes to the soup after blending as I felt it was a bit too creamy for my taste. Seems like this is such a great base that you can modify to your own taste and it still is very yummy!
Sounds delicious! And yes, this one’s great for customizing. Glad everyone enjoyed!
Easy and delicious! Really reminded me of a lightened up (& IMO more delicious) version of La Madeleine tomato basil bisque (IYKYK). Served with a grilled cheese, it was the ideal lunch.
Absolutely! So glad you love it 🙂
This soup is delicious and so easy! I make it once a week. So creamy and perfect consistency. I add a tiny bit of sugar (about 1/4 tsp) to cut the bitterness that I find with some canned tomatoes.
Perfect! So glad you love it!
Absolutely delicious! I added a leftover parmesan rind, can’t hurt right.. I almost subbed milk and cream for the coconut milk but I’m glad I didn’t because it’s perfect as is. So surprising that you can’t taste the coconut at all and it’s the perfect amount of creamy! Thanks for another great recipe that will easily be a keeper.
Perfect! Love that idea!
Simple and delicious… served with artisan sourdough bread and saved to my favorites!
Love it! Glad you enjoyed!
This was the best tomato soup!! So easy and delicious!
super yummy and simple soup! perfect with a grilled cheese sammy 🙂
The best combo! Glad you enjoyed 🙂
this is a very delicious and creamy tomato soup! The caramelized onions add a depth of flavor without leaving an onion-y taste. So good. Will definitely be making again and again.
Absolutely! Glad you loved it!
So easy, yet soooo delicious! Has already become a staple in my weekly menu – 5 stars always!
So happy to hear that!
Yummo! Didn’t feel like cooking tonight, but I’m sure glad I found this recipe!
I subbed a whole can of coconut milk for half (used the other half for chia pudding with mango), and used a cup of vegetable broth (I poured it first into the tomato can to pick up all the leftover tomato residue).
I had 2 tomatoes and half a stick of celery and zucchini I needed to use up, so I diced them and put them in too. After they softened, I blended it all. SO EASY and perfect to clean out the fridge!
Thanks so much!
So glad you found this one, too! Perfect way to clean out the fridge 🙂
Oh my god, I’ve tried like 1,000 nondairy tomato soup recipes before this one, and all of them were just not satisfying. But this one? I could drink this by the gallon! So tasty.
So glad you loved it!!
My second time making soup and I will definitely make this one again! No more store bought for me! I also added 1/2 a red onion that I had leftover from something else so it didn’t go to waste and sprinkled over some nutritional yeast when serving. Perfect companion for the Italian loaf I made this morning. Thanks for the awesome recipe!
That all sounds so delicious, Kayleigh! So happy you loved it!
I loved this recipe! I added a bell pepper to caramelize with the onions and lots of basil from my garden. Thanks!
Yay! I’m so happy you’re loving it!
This is a truly delicious tomato soup! And you would never know it is vegan. My husband – who is definitely NOT vegan – swears it tastes just like the Cosi restaurant’s creamy tomato soup (but that one has waaay more calories and fat). This has become a go-to recipe in our house, and always goes so well with grilled cheese. Monique also has really good instructions on how to caramelize onions, for first timers. I was always intimated to try it, but now I totally get it!
Omg you are too kind! I’m so glad that you guys are loving this recipe so much. And that the instructions were clear and helpful! Thanks so much for the review, Kate 🙂
Does this soup freeze well?
Yes, absolutely!
Was really looking forward to trying this coconut milk tomato soup but am a little disappointed. I think the Italian seasoning clashes with the coconut flavour. And now I am unsure of how well coconut goes with basil. I will try again but without the Italian seasoning. Texture and everything else was good.
Sorry you didn’t love that flavor combo! Totally fine to switch up the herbs next time 🙂
Would it be possible to use garden fresh tomatoes for this? Trying to use mine up!
I’d recommend this recipe instead–it’s INCREDIBLE!
The soup recipes look delicious and simple to make. Keep them coming. Soon to make the Tomatoe Soup.
Thanks! I’m so excited for you to try more 🙂
This is such an amazing recipe. It tastes like it is from a gourmet restaurant. My non-vegan sister and mom love this recipe. My sister even says that this recipe is her favorite food. It is so easy and I always have these ingredients in my kitchen. If I could rate this honestly it would be an 100/5
Aw thank you!! I’m thrilled that you guys love it so much 🙂
Fast, super easy and utterly delicious. I had cooked tortellinis on the side for my kids to throw in their bowls. Will definitely be on rotation in our home, and its so nice to have a dairy free alternative!
Oooh that sounds incredible! Great addition 🙂 Happy you guys all enjoyed it!
Way too coconut-y! Had to double the recipe to make it palatable. My recommendation is 2-3 of coconut milk and a tbsp of sugar to cut down the acidity of the tomatoes.
Sorry you didn’t love the flavor. Since it’s one of the main ingredients, it doesn’t hide! But that’s a great recommendation–thanks for sharing 🙂 This recipe can be made without any milk/cream!
This may go into a regular rotation. It was simple and delicious! My onions didn’t caramelize – probably because I didn’t cook them correctly – and I only had reduced fat coconut milk, but I was very happy with how it turned out. Will have leftovers with the leftover quinoa in my fridge. Thank you Monique!
I’m so glad it turned out amazing!!