Creamy and oh so delicious, this Easy Vegan Tomato Soup will quickly become your go-to choice for soup season. Rich in flavor from spices like cardamom, cumin, and clove, this soup is sure to warm you up and excite the tastebuds!
I love when comfort food is simple and quick to make so that mealtime is less stressful after a long day. Plus most of the ingredients are pantry friendly so you can stock up and then be ready for soup no matter what!
For more cozy soup season inspiration, check out this Vegan Broccoli Soup with “cheesy” flavor thanks to nutritional yeast and cashew cream. My Vegan Cream of Mushroom Soup is also a great healthy twist on the classic canned soup with loads more flavor and great ingredients!
Ingredients
Onion – Elevates the flavor of the soup when cooked over medium heat with olive oil and spices.
Cardamom, Cumin, Clove – Warming spices that add a pop of flavor and enhance the color of this creamy tomato soup.
Coconut Sugar – Adds just a touch of sweetness to balance the slight acidity of tomatoes.
Tomatoes – Canned tomatoes work perfectly well here and makes this soup 10x easier. It’s great to keep some cans in the cupboard for a quick and easy dinner!
Coconut Milk – Makes this vegan tomato soup entirely dairy-free while not losing the creamy texture. Also a great canned project to have on hand for whenever the soup craving hits!
How to Make Tomato Soup
- Add olive oil to a medium saucepan or dutch oven and heat to medium.
- Once hot, add onions, cardamom, cumin, clove. Saute on medium heat until onions are clear and spices are fragrant.
- Add remaining ingredients and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes.
- Use a hand blender to blend until smooth, or transfer to a blender and blend until smooth.
- Taste, and add additional salt / ground black pepper if necessary.
- Optional: garnish with fresh chopped cilantro or basil and a swirl of extra coconut cream.
What to Serve with Tomato Basil Soup
Although this soup is delicious on it’s own, there are many, many ways to elevate the soup experience. From garnishes to sides, take your tomato soup to the next level and thank me later!
One option is to garnish with fresh basil which adds a subtle sweet note to balance the acidic nature of tomatoes. A vegan cheese (or regular) melted overtop would be absolutely delicious and you could also top with homemade croutons for a bit of crunch in each bite!
As for serving alongside the soup, try the classic grilled cheese sandwich and feel all the nostalgia of your childhood bubble up. Who would’ve guessed that creamy tomato soup and cheesy, crisp grilled cheese sandwiches could bring back so many memories?!
Instant Pot Tomato Soup
To makes things even easier, try an instant pot! This easy vegan tomato soup is already simple with less than 10 ingredients and a prep/cook time of 30 minutes total, *but* if you’re in a real pinch for time this option will certainly help.
- Heat the olive oil in your Instant Pot on the Sauté setting, add the chopped onion and cook for about 3 minutes until translucent.
- Open lid to add the cardamom, cumin, clove, and salt followed by the coconut sugar. Stir to coat the onions and then add the diced tomatoes and coconut milk.
- Stir to combine then seal the lid and cook on high pressure for 12 – 14 minutes.
- Release pressure manually, then uncover and let cool for a few minutes.
- Using an immersion blender directly in pot, blend until smooth. (Alternatively, allow the soup to cool more and purée in small batches in a blender.)
- Top with any garnishes or coconut cream then dig in!
Why I Love This Vegan Tomato Soup
I just really love soup and the warm, cozy feeling you get while enjoying a hot bowl of it! Not to mention this Easy Vegan Tomato Soup takes me right back to my childhood of tomato soup + grilled cheese. The nostalgia is real and yet the flavor of this recipe is even better than any canned option 😉
The simplicity of it is amazing too, I mean everything you need is probably in your pantry already or is super easy to find in the store. It’s also a great simple meal to dress up with fun garnishes for flavor and texture or to serve alongside those tasty grilled cheese sandwiches or even a panini! I think this would also be a great option for meal prep as you can make big batches ahead of time then store in either the fridge or freezer.
If you’re looking for more tasty tomato based dishes check out this Creamy Vegan Roasted Tomato Sauce that pairs deliciously with pasta or for a Whole30 friendly option, try this Best Whole30 Vegetarian Lasagna Recipe as the ideal comfort food dish!
And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Easy Vegan Tomato Soup 🙂
Ingredients
Ingredients:
- 1 tbsp olive oil
- 1 cup chopped onion (1 small-med onion, heaping cup)
- ½ tsp ground cardamom
- ½ tsp ground cumin
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tbsp coconut sugar or other granular sugar
- 2 cans diced tomatoes 13.5 oz
- 1 can full fat coconut milk 13.5 oz
- fresh cilantro or basil – optional garnish
- coconut cream – optional garnish solidified/thick part from full fat can of coconut milk
Instructions
Instructions
- Add olive oil to a medium saucepan or dutch oven and heat to medium.
- Once hot, add onions, cardamom, cumin, clove. Saute on medium heat until onions are clear and spices are fragrant.
- Add remaining ingredients and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes.
- Use a hand blender to blend until smooth, or transfer to a blender and blend until smooth.
- Taste, and add additional salt / ground black pepper if necessary.
- Optional: garnish with fresh chopped cilantro or basil and a swirl of extra coconut cream.
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That was delicious, thank you so much for sharing your passion with us.
So glad to hear you loved this warming soup!!! Makes my day!! – Casey 🙂