Creamy Vegan Tomato Soup

When you’re craving something warm, cozy, and easy to make, a bowl of vegan tomato soup really hits the spot. This simple recipe uses canned tomatoes, which means you can make it any time of year, too. But, if it’s the summer season, you’ll have the perfect recipe for using up any leftover fresh tomatoes from your backyard garden!

It’s a great go-to meal when your fridge is looking empty but you still want something tasty. With just a few pantry staples and a blender, you’ll have a creamy, comforting soup ready in no time. Whether you’re new to plant-based cooking or just love a good tomato soup, this one’s a keeper!

For even more comforting soup recipes, don’t miss out on these 30+ vegan soup recipes you need to savor. Let’s get started!

Key Ingredients and Substitutions

This vegan tomato soup from canned tomatoes is super simple to make with mostly pantry staples. The beauty of this recipe is that it’s so versatile. Here are the main ingredients and helpful substitutions to get you started:

• Fire-Roasted Canned Tomatoes – They’re super convenient and work great year-round. Use whole peeled or crushed tomatoes for the best texture. No canned tomatoes? Use tomato puree or fresh tomatoes that have been peeled and cooked down.
• Vegetable Broth – Helps to blend everything together while adding savory notes. Choose a low-sodium broth so you can adjust the salt yourself. No broth? Use water with a pinch of salt and a splash of soy sauce, miso, or coconut aminos for extra flavor.
• Raw Cashews – Make the soup creamy without any dairy. Soak them in hot water for 10–15 minutes to help them blend more easily. Try unsweetened coconut milk or oat cream if you’re out of cashews.
• Russet Potato – Helps to thicken the soup without adding any cream. Peel and dice the potato small so it cooks faster. Yukon Gold potatoes work too, or you can try a handful of cooked white beans for a similar creamy effect.
• Onion and Garlic – Gives the soup a sweet and savory boost and adds depth of flavor. Cook onions until soft and slightly golden to bring out the natural sweetness. Shallots or leeks will also work in a pinch. Add the garlic after the onion starts to soften so it doesn’t burn. Garlic powder can work in a pinch—start with ½ teaspoon and adjust to taste.

How to Serve Up Your Creamy Tomato Soup

This recipe has such a silky consistency that it’s nice to pair with something crunchy. This savory soup is truly delicious on its own, but here are a few tasty ideas to consider:

• Top It With Croutons – Keep it simple but still looking fancy with a sprinkle of freshly cracked black pepper, flavorful vegan croutons (whole or crushed), and some green basil leaves (whole or thinly sliced) for a pop of color and flavor.
• Don’t Forget Dairy-Free Grilled Cheese – A classic combo! Before satisfying your hunger with soup, make a sandwich filled with gooey vegan cheese and grilled to perfection. Add a slice of fresh garden tomato and a leaf of lettuce and you’ll be golden!
• Boost With a Bean Burger – If grilled cheese is not your go-to, you can bulk up your bowl with a bun-ful of barbecue black bean burger. Substantial and satisfying, this burger might just become your soup’s best friend.
• Call Up a Caprese Salad – Prepare a pretty salad plate with a bounty of baby spinach, fresh basil, and chunks of vegan mozzarella cheese. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. (Check out our dairy-free caprese sandwich if you love these flavors together!)
• Pair With a Potato – A potato with a crispy crust is the perfect plant-based pairing with this soup. Our hasselback potatoes recipe fits the bill and will fill your belly to the brim. A munch and then a slurp can be a beautiful bite.