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.
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.