Tomato soup with a garnish of parsley in a white bowl next to parmesan crisp crumbles on a white surface

Tomato Soup (Vegan and Dairy-Free) with Parmesan Crisps

Delicious tomato soup doesn't have to come from a can, and won't always take a long time to make. This soup can be made in 20 minutes!
Course Main Dish
Cuisine American
Keyword soup, tomato, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 243kcal
Author Stephanie Lynch



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

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


Tomato Soup

  • 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

Parmesan Crisps

  • Heat a large nonstick skillet over medium-high heat
  • In a small mixing bowl, combine the panko, parmesan cheese, paprika, and cumin
  • Cut in the butter until the mixture is crumbly
  • Use a 1/8 cup measuring cup to scoop and tightly pack the mixture
  • Turn the cheese mix out onto the heated pan and gently flatten with a spatula
  • Cook for about 2 minutes on each side, until it's browned
  • Move to a cooling rack and repeat with the remaining cheese mixture
  • Serve the soup warm with the parmesan crisps on the side


Calories: 243kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 817mg | Potassium: 558mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2490IU | Vitamin C: 17.1mg | Calcium: 188mg | Iron: 2.6mg