Is there anything more comforting than a warm bowl of tomato soup? I swear, it takes me right back to being a kid, curled up on the couch on a rainy day! And this Easy Creamy Vegan Tomato Soup? It’s seriously the easiest thing *ever* to whip up. You won’t believe how quickly it comes together. The best part? It’s unbelievably creamy, even though there’s absolutely no dairy involved. I know, right?! Magic! We’re using canned tomatoes here, which makes it super convenient, and trust me, you won’t sacrifice *any* flavor. My friends are always shocked when I tell them it’s vegan!
Why You’ll Love This Easy Creamy Vegan Tomato Soup
Okay, so why am *I* so obsessed with this soup? Let me tell you! It’s seriously got it all. I mean, who doesn’t love a good tomato soup, right? But this one is just next level. It’s:
- Quick!
- Easy!
- SO flavorful!
- Vegan (duh!)
- Super creamy!
- And totally budget-friendly!
Seriously, what’s not to love?!
Quick and Easy Weeknight Meal
Look, I *know* weeknights are crazy. This soup? Ready in under an hour, including prep! You can totally whip this up even when you’re short on time. Trust me!
Incredibly Flavorful and Creamy
The secret? Caramelized onions, baby! They add *so* much depth. And the coconut milk? It makes it unbelievably creamy. You won’t even miss the dairy, I promise!
Budget-Friendly Vegan Option
Canned tomatoes are a lifesaver! And using plant-based milk keeps it vegan *and* budget-friendly. It’s a win-win for everyone!
Ingredients for Your Easy Creamy Vegan Tomato Soup
Alright, let’s gather our goodies! This Easy Creamy Vegan Tomato Soup only needs a few simple ingredients. My favorite part is that most of them are pantry staples! Here’s what you’ll need:
- ½ tablespoon olive oil (for sautéing those onions!)
- 1 large yellow onion, sliced (don’t worry about being perfect!)
- 3 cloves garlic, sliced (I *love* garlic, so I sometimes add an extra clove. Don’t tell anyone!)
- 1 (28 ounce) can whole peeled tomatoes (the star of the show!)
- 1 (15 ounce) can full fat coconut milk, reserving 2 tablespoons for drizzling (that’s right, save a little for the end, trust me!)
- 1 teaspoon Italian seasoning (because who has time to measure out a million different herbs?)
- ½ teaspoon salt (or more, to taste!)
- Freshly ground black pepper to taste (don’t be shy!)
- Fresh basil, for serving (because it makes everything look fancy!)
How to Make Easy Creamy Vegan Tomato Soup: Step-by-Step Instructions
Okay, are you ready to make some magic? This Easy Creamy Vegan Tomato Soup is so simple, I promise you can’t mess it up! Just follow these steps, and you’ll be slurping down a bowl of creamy goodness in no time. Seriously, it’s almost too easy!
Caramelizing the Onions for Maximum Flavor
Don’t skip this step! It’s *key* to that amazing flavor. Grab a big pot, put it over medium heat, and add your olive oil, sliced onions, and a pinch of salt. Now, cook, stirring every so often, until those onions turn a beautiful golden brown. It takes a little patience, but trust me, it’s worth it! If they start to stick, just turn down the heat or add a splash of water to the pot. Easy peasy!
Simmering the Easy Creamy Vegan Tomato Soup
Alright, onions are lookin’ good? Awesome! Now, dump in your can of whole peeled tomatoes (don’t drain them!), and break them up a bit with a spoon. Then, stir in that can of coconut milk, the Italian seasoning, salt, and pepper. Give it all a good stir and let it simmer for about 5 minutes. The kitchen should be smelling pretty amazing right about now!
Blending for a Smooth and Creamy Texture
Careful here! This is where things can get a little messy. You can either carefully transfer the soup to a blender (make sure to vent it so the hot soup doesn’t explode!), or use an immersion blender right in the pot. Blend until it’s super smooth and creamy. I love using my immersion blender – less to clean! But be careful not to splash!
Final Touches and Serving Your Easy Creamy Vegan Tomato Soup
Almost there! Pour the blended soup back into the pot and let it simmer for another 5 minutes. Now, taste! Does it need more salt? Pepper? Maybe a pinch of sugar if it’s too acidic? Adjust to your liking! To serve, ladle it into bowls, drizzle with that reserved coconut milk (so fancy!), and sprinkle with fresh basil. Enjoy with crackers, grilled cheese…whatever you like!
Ingredient Notes and Substitutions for Easy Creamy Vegan Tomato Soup
Okay, let’s talk ingredients! This Easy Creamy Vegan Tomato Soup is pretty flexible, so don’t worry if you need to make a few swaps. I get it, sometimes you just gotta use what you’ve got!
The coconut milk is what makes it super creamy *and* vegan. But, if you’re not a fan of coconut (or you just don’t have any!), no sweat! You can totally use cashew milk instead. I’d recommend about 1 ¾ cups. If you’re not worried about keeping it vegan, regular dairy milk works great too. It won’t taste *exactly* the same, but it’ll still be delicious!
As for the Italian seasoning, feel free to get creative! I sometimes add a pinch of red pepper flakes for a little kick. Or, if you’re feeling fancy, you can use a mix of dried oregano, basil, and thyme. Whatever floats your boat!
Tips for the Best Easy Creamy Vegan Tomato Soup
Want to take your Easy Creamy Vegan Tomato Soup to the *next* level? Of course you do! Here are a few of my favorite tips to make sure it’s absolutely perfect every single time. Seriously, these little tweaks make a *huge* difference!
First, don’t rush those onions! Caramelizing them properly is *essential* for that deep, rich flavor. Be patient! Second, taste, taste, taste! Don’t be afraid to adjust the seasoning to your liking. A little extra salt? Pepper? A pinch of sugar? Go for it! And finally, blend until it’s *completely* smooth. No one wants chunky tomato soup, right?
Serving Suggestions for Your Easy Creamy Vegan Tomato Soup
Okay, so you’ve got this amazing Easy Creamy Vegan Tomato Soup. What do you serve with it? Hmmm…so many options! My go-to? Definitely garlic bread. I mean, is there anything better than dipping garlicky bread into creamy tomato soup? I think not! Grilled cheese is another winner, especially on a cold day. Or, if you’re feeling fancy, try serving it with crostini. And of course, you can’t go wrong with good old-fashioned crackers!
Frequently Asked Questions About Easy Creamy Vegan Tomato Soup
Got questions about making this Easy Creamy Vegan Tomato Soup? I’ve got answers! Here are a few of the most common questions I get asked. Don’t be shy if you have more, just drop them in the comments! I’m always happy to help you make the best vegan tomato soup ever!
Can I use fresh tomatoes instead of canned?
You *can* use fresh tomatoes, but canned are honestly the way to go for this recipe! They’re convenient, and they actually have a more consistent flavor. If you *do* use fresh, you’ll need about 2 pounds, and you might need to simmer the soup a bit longer to reduce the liquid. Also, you might want to add a pinch of sugar to balance the acidity. Canned tomatoes are just easier for this creamy tomato soup!
How do I make this soup less acidic?
Sometimes, tomato soup can be a little too acidic for some folks. An easy trick? Add a pinch of sugar! Start with about ¼ teaspoon and taste. You can also add a tiny pinch of baking soda – seriously, just a pinch! It works wonders! Both of these will help mellow out the acidity in your easy creamy vegan tomato soup.
Can I freeze this Easy Creamy Vegan Tomato Soup?
Absolutely! This Easy Creamy Vegan Tomato Soup freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers or bags. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it on the stovetop. You might need to add a splash of water or broth if it seems too thick after thawing. So easy!
Nutritional Information
Okay, let’s talk numbers! Here’s the thing: the nutritional information for this Easy Creamy Vegan Tomato Soup can vary *a lot* depending on the exact brands and ingredients you use. So, I’m giving you an estimate, but please remember that it’s not an exact science! It’s just a general idea, okay?
Keep in mind that things like sodium and sugar content can change depending on the specific canned tomatoes and coconut milk you choose. So, take this with a grain of (sea) salt! I always recommend checking the labels on your ingredients if you’re really watching those numbers. Happy slurping!
Enjoy Your Easy Creamy Vegan Tomato Soup!
I really hope you love this Easy Creamy Vegan Tomato Soup as much as I do! If you try it, please leave a comment and let me know what you think! And don’t forget to rate the recipe! Happy cooking!
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Easy Creamy Vegan Tomato Soup Delicious in 5 Minutes
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Description
Easy to make creamy vegan tomato soup using canned tomatoes. It is flavorful and ready in under an hour.
Ingredients
- ½ tablespoon olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, sliced
- 1 (28 ounce) can whole peeled tomatoes
- 1 (15 ounce) can full fat coconut milk, reserving 2 tablespoons for drizzling
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper to taste
- Fresh basil, for serving
Instructions
- Caramelize your onions: Place a large pot over medium heat, add olive oil, onions, and a pinch of salt. Cook, stirring occasionally, until onions are golden brown. If onions stick, reduce heat or add a few teaspoons of water to deglaze the pan. Once caramelized, reduce heat to low and stir in the garlic. Cook for 2 minutes until fragrant.
- Add tomatoes to the pot and break them up with a spoon. Stir in coconut milk, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Carefully transfer the mixture to a blender or use an immersion blender. Blend until smooth. Return the puree to the pot.
- Simmer for 5 minutes. Taste and add more salt and pepper, if needed. Garnish with fresh basil and a drizzle of coconut milk. Serve with crackers or garlic bread.
Notes
- If you don’t want to use coconut milk, use 1 3/4 cup cashew milk or dairy milk.
- Serve this soup with garlic bread, crostini, naan, french bread or grilled cheese.
- Pour it over pasta, ladle it over chickpeas and brown rice, serve it with naan and yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 9.4g
- Sodium: 500mg
- Fat: 19.2g
- Saturated Fat: 15.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17.4g
- Fiber: 0.5g
- Protein: 3.5g
- Cholesterol: 0mg
