Creamy Vegan Tomato Soup

Behold: The creamiest, cheesiest, coziest homemade vegan tomato soup! It's an easy and healthy dinner recipe that can be made from either fresh tomatoes or canned tomatoes. It’s freezer-friendly, perfect for meal prep, and has a rich creamy texture. You'll be shocked it’s dairy-free! #vegan #vegansoup #tomatosoup #dairyfree #plantbased #homemadetomatosoup #pantrystaples #freezerfriendly #easyveganrecipe #freshtomatoes #veganmealprep

Brittany Roche

Behold: The creamiest, cheesiest, coziest homemade vegan tomato soup! It's an easy and healthy dinner recipe that can be made from either fresh tomatoes or canned tomatoes. It’s freezer-friendly, perfect for meal prep, and has a rich creamy texture. You'll be shocked it’s dairy-free!

5 from 4 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Comfort Food

Servings bowls

Calories 239 kcal

Ingredients

2 Tbsp vegan butter or olive oil see notes for oil-free
4 large carrots diced
1 small onion diced
5 large cloves garlic minced
1 tsp sea salt
1 tsp dried basil
1/2 tsp ground black pepper
4 cups water
1/4 cup vegan chicken bouillon powder
2 28- oz cans diced tomatoes see notes for how to use fresh tomatoes
1 6- oz can tomato paste
1 cup dairy-free heavy cream unsweetened, see notes for brand and substitute suggestions
2 - 3 Tbsp white miso paste

Instructions

Melt the butter in a large pot on medium high heat. Add the carrots, onion, and garlic and stir to coat. Sprinkle in the salt, basil, and black pepper and stir again. Saute for 5-7 minutes or until the onions and garlic are slightly browned and fragrant.
Add the water, bouillon, diced tomatoes, and tomato paste. Stir, cover, and bring the mixture to a boil. Once boiling, turn to low and cook - covered - for 10 minutes, stopping to stir and scrape the bottom often.
Remove the soup from heat and use an immersion blender to puree. Stir in the dairy-free cream and miso paste. Cover and let it sit for 5-10 minutes for the flavors to mingle.
Serve hot with vegan grilled cheese or a big baked potato! Leftovers will keep in the fridge for a week or the freezer for up to 6 weeks. Enjoy!

Video

Notes

FOR OIL-FREE: To keep this oil-free, saute the veg in some vegetable broth rather than the vegan butter or olive oil.

FOR FRESH TOMATOES: For best results, T suggests using deep red tomatoes like Roma, Redvine, Plum and the like, but ultimately, any tomato should work. You will need to peel and seed your tomatoes first:

Remove the stems and slice Xs in the bottom of each tomato and add them to a large pot of boiling water for just 1 minute.
Carefully remove each tomato with a slotted spoon and dip them in an ice bath for a second or two. The skin should then peel right off.
Use a spoon to scoop out the seeds, dice them, and measure them out. The two 28-oz cans we use in this recipe can be replaced with 6 cups of diced fresh tomatoes. You can also use 3 cups of diced fresh tomatoes and one 28-oz can of tomatoes. Keep in mind though, if you’re using fresh tomatoes, you may need to add more liquid to your soup to thin it out at the end.

FOR THE VEGAN HEAVY CREAM: We LOVE the new dairy-free whipping cream from Silk brand or the non-dairy half n half by Califia brand. You can also use full-fat canned coconut milk OR blend ½ cup raw cashews or sunflower seeds with 1 cup hot water until smooth.

Nutrition

Serving: 1bowlCalories: 239kcalCarbohydrates: 19gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gFiber: 6gSugar: 11g

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