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Classic creamy tomato soup is velvety smooth and rich with bright, zesty tomato flavor. And it’s super simple to make entirely with plant-based ingredients! This easy recipe includes crushed tomatoes, bold seasonings, and luscious coconut milk for the tastiest (and creamiest!) creamy vegan tomato soup – no dairy needed.
Question: What tastes like summer but comforts like your favorite cozy fall dish?
A creamy, dreamy tomato soup, of course!
The perfect bowl of homemade creamy tomato soup is warm, rich, and deep with tangy tomato flavor plus a few key spices – like garlic and basil. Every savory sip tastes like a hug, and leaves you feeling all warm and fuzzy inside.
And making a fantastically comforting soup with all plant-based ingredients takes that good feeling to the next level.
This creamy vegan tomato soup recipe is loaded with those flavors you know and love, but skips the dairy. Instead, delicious coconut milk is added to get that perfectly smooth and velvety soup you crave. I promise, even the non-vegans are going to rave about this one!
The dish is ready in under an hour, so it’s as easy to make as it is yummy to enjoy. Add this recipe to your meal plan cache for the next time you need a quick soup for a chilly night, in a snap!
Ingredients
- Olive oil
- Carrots
- Onion
- Cloves
- Dried basil
- Salt and pepper
- Canned crushed tomatoes
- Vegetable broth
- Full fat coconut milk
- Fresh basil
How to Make Creamy Vegan Tomato Soup
This fall-nomenally easy soup recipe is mostly made in one pot. You’ll also need either a high-heat blender or immersion blender to get just the right creamy consistency.
First, make the base of the soup. Add oil to a large soup pot over medium heat, and sautee the diced onion and carrots until softened. Then add the minced garlic, dried basil, salt and pepper. Cook and stir for another 30 seconds or so.
Next add the canned crushed tomatoes and vegetable broth. Stir and bring the soup base to a gentle boil. Simmer for 30 minutes, stirring frequently.
Depending on what type of blender you have, either add the soup hot or turn off the heat and let cool for a bit before adding to the blender. Work in batches to blend the tomato soup until smooth, adding the blended mixture back into the pot as you go.
Alternatively, you can use an immersion blender to puree the soup right in the pot.
Once all of the soup has been blended and is back in the pot, add the canned full fat coconut milk. *See storage tips below if you plan to freeze.*
Stir well, taste, and adjust the seasonings if needed.
Note: If you had let the soup cool before blending, you might want to bring the soup temp back up by cooking for another minute or two on low heat.
Serving Suggestions
Serve the homemade creamy tomato soup with ribbons of fresh basil and a crack of black pepper on top.
And c’mon, we all know the perfect side for a bowl of hot soup is a hunk of crusty bread. Slices of Italian or French bread are my personal faves. Bonus points if they are toasty warm!
You can also pair with a simple green salad for some more wholesome veggie goodness.
How to Store Creamy (Dairy Free!) Tomato Soup
Tomato soup is one of those great dishes that keeps really well and tastes just as good – if not better – the next day. Then the flavors get a chance to really hang out and meld together!
Let leftovers cool completely, transfer to a container with a lid, and keep in the fridge for up to 4 days.
You can even freeze the creamy vegan tomato soup – if you do it right. When making the recipe, STOP before adding the coconut milk. Then remove the soup from the heat and let totally cool before transferring to a freezer-safe container. Keep in the freezer for up to 3 months.
When you’re ready to enjoy, let the soup thaw overnight in the fridge. Add to a large pot and bring to a gentle simmer, and then add the canned coconut milk. Stir and serve once the soup has warmed throughout.
If you tried this creamy vegan tomato soup recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If You Like This Vegan Soup Recipe, You’ll Love:
- Vegan Vegetable Soup
- Orzo Lemon Soup with Chickpeas
- Vegan Potato Leek Soup
- Easy Vegan Chili with Sriracha
- Vegan Broccoli Cheddar Soup
Creamy Vegan Tomato Soup
This easy recipe includes crushed tomatoes, bold seasonings, and rich coconut milk for the tastiest (creamiest!) creamy vegan tomato soup – without dairy!
5 from 6 votes
Print Pin Rate
Course: Dinner, Main Course, Mains, Vegan
Cuisine: American, Italian, Vegan, Vegetarian
Keyword: creamy vegan soup, dairy free tomato soup, easy vegan soup, tomato soup no dairy, vegan fall recipes
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Calories: 233kcal
Author: Amanda
Ingredients
- 2 Tablespoons olive oil
- 2 small-medium sized carrots peeled and diced (about 1 cup)
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth
- 1/3 cup full fat coconut milk
- fresh basil for serving (optional)
Tools:
Instructions
In a large pot, heat olive oil over medium heat.
Add onions and carrot and cook until softened (about 7 minutes).
Add garlic and seasonings, cook until fragrant (about 30 seconds).
Add crushed tomatoes and broth. Bring to boil and reduce to simmer for 30 minutes.
Transfer soup to a blender and blend until smooth. You can also use an immersion blender for this step.
Pour the soup back into the pot and add coconut milk. Stir well. Taste and adjust seasonings if needed.
Serve soup with fresh basil and black pepper if desired.
Video
Notes
Let leftovers cool completely, transfer to a container with a lid, and keep in the fridge for up to 4 days.
You can even freeze the creamy vegan tomato soup – if you do it right. When making the recipe, STOP before adding the coconut milk. Then remove the soup from the heat and let totally cool before transferring to a freezer-safe container. Keep in the freezer for up to 3 months.
When you’re ready to enjoy, let the soup thaw overnight in the fridge. Add to a large pot and bring to a gentle simmer, and then add the canned coconut milk. Stir and serve once the soup has warmed throughout.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 24.2g | Protein: 8.4g | Fat: 12.5g | Saturated Fat: 5.4g | Sodium: 970mg | Potassium: 310mg | Fiber: 8.3g | Sugar: 14.8g | Calcium: 127mg | Iron: 4mg
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