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Vegan Tomato Soup

by 29 Comments

This satisfying vegan tomato soup is creamy and delicious. Made with canned tomatoes and other items normally stocked in one’s pantry, this recipe is easy to prepare and thoroughly comforting.

One cold afternoon, several years ago, I was tired. It had been a long day, and I didn’t take the time to pull anything out from the freezer to thaw for dinner the night before. Soup sounded like a wonderful idea, so I started going through my pantry.

I almost always have canned tomatoes and chicken stock on hand, so one of my girls suggested I make tomato soup to have along with our sandwiches made from my Artisan Gluten-Free Bread. Sounded like a perfect idea to me!

Dairy-Free Lazy Mom's Creamy Tomato Basil Soup - Allergy Free Alaska

How to make vegan tomato soup using canned tomatoes:

  • Use a heavy bottomed-pan, or a Dutch oven to make your soup in. I have 2 different brands of enameled cast iron Dutch ovens: an Amazon Basics 6 quart, and a Tramontina 5.5 quart. For the price, I think both are worth it.
  • Melt the vegan butter and cook the onions and garlic until soft, add the basil and stir until fragrant.
  • Add the canned crushed tomatoes with basil, and vegetable broth. Sweeten to taste using coconut sugar; this will help balance out the acidity of the tomatoes.
  • Bring to a boil and then simmer for 15 minutes.
  • Use an immersion blender to puree the soup until smooth (be careful, it will be hot!).
  • Stir in canned coconut milk, and season with sea salt and pepper to taste.

Dairy-Free Lazy Mom's Creamy Tomato Basil Soup from Allergy Free Alaska

Best tomato soup recipe substitutions:

Vegan Butter– Alternately, you can use ghee, butter, or coconut oil.

Garlic– Simply omit the garlic if you don’t tolerate it.

Vegetable Broth– Substitute with chicken broth (if not vegan).

Coconut Sugar– You can also use organic cane sugar, brown sugar, or palm sugar.

Canned Coconut Milk– If you are dairy-free, cashew cream may work or an unflavored dairy-free coffee creamer (although I haven’t tried either in this recipe). If you are not dairy-free, try half and half, heavy cream, or whole milk.

Immersion Blender vs. Countertop Blender

Immersion blenders are handheld stick blenders used to blend food in the container they were prepared in. They are easy to use, easy to clean, and bypass getting another container (like the jar of a countertop blender) dirty. I use mine mostly for gluten-free soup (like my Vegan Cream of Mushroom Soup), or for pureeing my girl’s favorite Instant Pot Refried Beans.

I own this Cuisinart immersion blender.

A countertop blender will absolutely work for blending this dairy free tomato soup, just be careful transferring the hot liquid to the blender jar. Only fill the jar up half way, and always place the lid on the blender jar before blending. Otherwise the hot liquid may spray out and possibly burn.

Vegan Tomato Soup

Vegan Tomato Soup

Yield: about 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This satisfying vegan tomato soup is creamy and delicious. Made with canned tomatoes and other items normally stocked in one’s pantry, this recipe is easy to prepare and thoroughly comforting.

Ingredients

  • 2 tablespoons vegan butter (or olive oil, or coconut oil)
  • 1/2 cup chopped onion
  • 4-5 garlic cloves, minced
  • 1 1/2 teaspoons dried basil
  • 28 ounces canned crushed tomatoes with basil
  • 5 cups vegetable broth (or chicken broth for non-vegan)
  • 1-2 tablespoons coconut sugar
  • 1/3 cup full fat canned coconut milk
  • sea salt & fresh ground black pepper

Instructions

  1. In a Dutch oven, warm the oil over medium heat.
  2. Add the onions and cook until soft, about 3-4 minutes.
  3. Add the garlic and dried basil and cook for another minute.
  4. Stir in the crusted tomatoes with basil, vegetable broth, and coconut sugar. Bring to a boil over high heat.
  5. Reduce heat to medium and simmer for 15 minutes.
  6. Removed from heat and use an immersion blender to puree the soup until smooth.
  7. Stir in canned coconut milk, and season to taste with sea salt and freshly ground black pepper.

Notes

Vegan Butter- Alternately, you can use ghee, butter, or coconut oil.

Garlic- Simply omit the garlic if you don’t tolerate it.  

Vegetable Broth- Substitute with chicken broth (if not vegan).

Coconut Sugar- You can also use organic cane sugar, brown sugar, or palm sugar.

Canned Coconut Milk- If you are dairy-free, cashew cream may work or an unflavored dairy-free coffee creamer (although I haven’t tried either in this recipe). If you are not dairy-free, try half and half, heavy cream, or whole milk.



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© Mēgan Ancheta
Category: Vegan

 

Dairy-Free Lazy Mom's Creamy Tomato Basil Soup from Allergy Free Alaska. This soup is so good!

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Reader Interactions

Comments

  3. Connie

    So, I shouldn’t use the coconut milk I make myself? So glad to have a tomato soup recipe I can eat though, thank you!!!

    Reply

    • Megan

      HA! Thank you, Shirley. 😉 I totally agree… love those “lazy” uncomplicated meals. Sometimes they are even more tasty than the complicated ones!
      xoxo,
      M

      Reply

  6. amber

    This is a great recipe, Megan! And I totally know what you mean about cooking all day and then exhausted by dinner! It takes serious motivation to cook dinner every night. But I find it’s fun to cook and experiment with things during the day – the energy is not coming from the same place, you know.

    Gorgeous pictures! And I love tomato soup. Just lovely.

    xoxo,
    –Am

    Reply

  8. Laura O

    Hi Megan! I love this! I’m totally with you trying to find shortcuts at the end of the day. I have some “lazy” soups too. LOL about nails and Bon bons.

    Reply

  10. Amanda

    I’m getting ready to make this tonight for the 2nd time, it is so delicious and so easy! I make sure now that I keep cans of the tomatoes on hand so I can whip up a batch when were short on time for dinner. Thank you for these great recipes!

    Reply

  11. Alia

    Oh my goodness, this is just what a Chiberia-dwelling PhD student needs to have on hand in huge vats to get through the winter! Now that I have experienced the culinary ease and joy of your pie crust recipe, I have the utmost faith in everything you post. Do you suppose this soup will freeze well?

    Also, I’m so glad you posted a link to the chicken broth you use. My husband and I have had an impossible time finding chicken stock that doesn’t induce a glutening reaction, but I see that, as this one doesn’t contain some unnamed ‘spices’ as an ingredient, Pacific Organic has probably done a good job of minimizing the risk of cross-contamination. Time to stock up!

    Reply

    • Megan

      Hi again, Alia! I think this soup would freeze great. I haven’t tried it myself, but I don’t see any reason why you couldn’t.

      Glad the link to the broth was helpful! I normally make my own stock, but that brand is nice to have on hand when I run out of my homemade supply. 😉
      Megan

      Reply

  13. Tammy

    Megan, I just made this for our lunch for the next few days. All I can say is wow! Thank you for another great recipe!

    Reply

  14. MH

    It’s not dairy-free if it’s made with ghee.. you might want to clarify that, since it’s not clear from the recipe what choice(s) would change it from dairy-free to dairy-filled.

    Reply

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