Vegan Creamy Roasted Tomato Soup Recipe

This easy vegan creamy tomato soup recipe is made with fresh basil, simple ingredients, and no dairy. Perfect for chilly nights or meal prep.

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Tomato Soup is a delicious warm meal during the colder months of the year. It also reminds me of my childhood when my dad would make Grilled Cheese Sandwiches with Tomato Soup for dinner now and then.

Once a month, we have friends over for Movie Night. It started as our Harry Potter Club, but now that we’ve watched all of those movies together, we are going to start picking a different movie each month. We always make food to share, but it can be difficult sometimes to find a good recipe. One of my friends has a severe dairy allergy, another doesn’t eat meat, and another has to watch their sugar.

Over the past year, I have learned a lot about cooking dairy-free and how to make substitutes. Because the allergy is severe, I have also made sure to use a different baking sheet than my go-to cooking stone if I know this friend will be eating the food.

Usually, tomato soup has some type of milk product in it. Most of the time, it’s half-and-half or heavy cream to help give the soup a creamy texture. Upon research on good ol’ Google, half-and-half can be substituted in a similar way to buttermilk. Of course, this is done with vegan/dairy-free butter and almond milk.

Now, there isn’t a way to substitute the parmesan cheese for the crisps unless you purchase vegan cheese. We have not tried any of that yet but just made sure to keep the parmesan crisps away from the rest of the food. They aren’t cooked in the same pan, so it was easy enough to do.

Tips for the Best Results

To make the best vegan tomato soup every time, follow these helpful tips:

• Use High-Quality Tomatoes: San Marzano or ripe Roma tomatoes offer the richest tomato flavor.
• Roast Your Tomatoes: For even more depth, try using a roasted tomato mixture before blending.
• Watch the Heat: Cook over medium heat or low heat to avoid burning the acidity of the tomatoes.
• Blend Carefully: Let the soup cool slightly before using a traditional blender or transfer hot liquids with a kitchen towel draped over the lid. An immersion blender or high-speed blender works best for creamy results.
• Balance Acidity: If your soup tastes too sharp, a pinch of sugar or coconut cream can soften the acidity of the tomatoes.
• Get Creamy Without Dairy: Raw cashews blended with water create an excellent cashew cream for a luscious texture.
• Avoid Overcrowding: Use a large pot or large stock pot to allow ingredients to simmer evenly.
• Prep Ahead: Make a batch for meal prep and store in airtight or freezer-safe containers for easy meals all week.
• Let Flavors Develop: Like many homemade soup recipes, this one tastes even better the next day—just reheat gently.
• Experiment: Add a pinch of red pepper flakes, a swirl of additional vegetable broth, or mix in some Italian seasoning to suit your taste.

Serving Suggestions: Perfect Pairings for Your Creamy Tomato Soup

This creamy vegan tomato soup recipe pairs beautifully with a variety of cozy sides and toppings. Here are some great ideas to take your classic bowl of tomato soup to the next level:

• Grilled Cheese Sandwich: A crispy grilled cheese made with vegan cheese and white bread is the best part of a cold winter day.
• Cheese Croutons: Top your hot soup with cheese croutons for a crunchy contrast to the creamy texture.
• Vegan Garlic Bread: Toasted slices with a drizzle of olive oil and garlic are a fantastic way to enjoy each bite.
• Crusty Bread or Baguette: Dip into your fresh tomato soup with warm, crusty bread—simple and satisfying.
• Fresh Herbs: Sprinkle with a bit of chopped fresh basil or parsley for color and extra flavor.
• Vegan Parmesan: A light sprinkle adds a savory boost and rich taste.
• Side Salad: A fresh, crisp salad with balsamic vinegar dressing balances the warmth of the soup.
• White Beans: Stir in small white beans for extra protein and a heartier meal.
• Extra Drizzle: Add a drizzle of olive oil or coconut cream before serving for a smoother soup and elegant presentation.

Vegan Tomato Soup Step by Step

Ingredients

Tomato Soup

• 1 onion (small)
• 1 carrot
• 1/4 cup olive oil
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 15 oz tomatoes, fire-roasted
• 15 oz tomatoes, with basil and oregano
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/2 tbsp vegan butter
• 1/3 cup almond milk

Parmesan Crisps (optional)

• 1/2 cup panko
• 1/2 cup parmesan cheese (shredded)
• 1/2 tsp paprika
• 1/4 tsp cumin
• 2 tbsp butter

Preparation

Soup

Prepare your vegetables by chopping the onion and carrot.

Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables and minced garlic into the warm oil. Sauté for about 5 minutes.

Stir in the tomato paste and cook for one minute. Continuously stir to make sure it doesn’t burn or stick to the pan.

Pour in the canned tomatoes, vegetable broth, and salt. Bring the soup to a simmer and cook for about 5 minutes.

Meanwhile, in a small measuring cup, melt 1/2 tbsp of butter (use vegan butter if you are keeping the soup vegan and dairy-free). Then pour in enough almond milk to fill to 1/3 cup. This is your dairy-free/vegan substitute for half-and-half. Or, if you aren’t worried about it being vegan, you can use regular half-and-half. Add this mixture to the soup and stir to combine.

Carefully pour the tomato soup into a large blender. Since it will be hot, you’ll need to blend without the centerpiece in the lid to allow steam to escape. Cover with a washcloth to prevent spills. Blend the soup until it’s smooth, for about 30 seconds.

Parmesan Crisps (optional)

To prepare the Parmesan crisps, heat a large nonstick skillet over medium-high heat. In a small mixing bowl, combine the panko, cheese, paprika, and cumin. Cut in the butter until the mixture is crumbly.

Use a 1/8 cup measuring cup to scoop out the cheese mixture. Make sure it’s tightly packed to help keep it together. Turn the cheese mixture out onto the pan and gently use a spatula to flatten it out slightly. Repeat with as many crisps will fit in your pan. Cook for about 2 minutes per side, until they are browned on each side.

Repeat for the remainder of the cheese mixture. Serve the soup warm with the parmesan crisps as a garnish to dip in the soup. We also had some bread that Tyler picked out from the store that was extra crispy that went well with this, too. And it was an option as a garnish for my dairy-free friend.

Recipe

Vegan Tomato Soup

This easy vegan creamy tomato soup recipe is made with fresh basil, simple ingredients, and no dairy. Perfect for chilly nights or meal prep.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Course:

Main Dish

Cuisine:

American

Diet

Gluten Free

|

Low Lactose

|

Vegan

|

Vegetarian

Keyword:

soup

|

tomato

|

tomato soup

|

vegan

|

vegetarian

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Whole30

Servings: 6 cups

5 from 6 votes

Ingredients

Tomato Soup

• 1 onion (small)
• 1 carrot
• 1/4 cup olive oil
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 15 oz tomatoes, fire-roasted
• 15 oz tomatoes, with basil and oregano
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/2 tbsp vegan butter
• 1/3 cup almond milk

Recommended Equipment

• Chef Knife
• Saucepan – Large
• Garlic Press
• Measuring Cup
• Blender

Instructions

• Chop the onion and carrot into small pieces
• In a large saucepan, heat the olive oil over medium-high heat
• Add the onion, carrot, and minced garlic to the pan and saute for about 5 minutes
• Stir in the tomato paste and cook, stirring continuously, for another minute
• Pour in the tomatoes (undrained), vegetable broth, and salt
• Bring the soup to a simmer and cook for about 5 minutes
• Meanwhile, in a small measuring cup, melt the vegan butter then add enough almond milk to fill to the 1/3 cup line
• Add the butter/milk mixture into the soup and stir to combine
• Carefully pour the soup into a large blender
• Remove the center piece of the lid to allow steam to escape, but cover with a washcloth to prevent splatters
• Blend the soup for about 30 seconds, until it is smooth

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Nutrition Facts

Vegan Tomato Soup

Amount Per Serving (1 cup)

Calories 153 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g10%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 613mg26%

Potassium 533mg15%

Carbohydrates 15g5%

Fiber 4g16%

Sugar 9g10%

Protein 3g6%

Vitamin A 2213IU44%

Vitamin C 16mg19%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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