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Home » Recipes » Soup Recipes

Creamy Fresh Vegan Tomato Soup

Published on October 11, 2018 by Kate, Updated on March 25, 2019 - 5 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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Pinterest graphic for vegan tomato soup

This rich and creamy vegan tomato soup is made from fresh tomatoes, lots of sautéed onion, garlic, and a little carrot for sweetness.  Although it's simple and and quick to prepare, the results are fit for a king!  Utterly delectable.

overhead shot of two white bowls filled with vegan tomato soup with grey napkins beside and croutons and basil strewn about

What do you need to make this Vegan Tomato Soup?

  • fresh tomatoes - just got given those beauties in the pic below by a friend.  Still swooning over them.
  • fresh basil - this fresh touch makes all the difference!
  • onions, carrots, fresh garlic
  • a few seasonings
  • a bit of vegan cream cheese (some subs offered below if you don't have this on hand!)

overhead shot of assortment of fresh whole bright red tomatoes

So, What are the steps to make the best ever Vegan Tomato Soup?

Start by roughly chopping up a generous 2 cups of onion.  (No need to make it pretty!  You're going to blend it anyhow!)

Peel and chop up 2 carrots (about 1 cup chopped carrot).

Mince 4-5 cloves garlic (about 2 tablespoons minced).

Put all that in a large stock pot with two tablespoons vegan margarine or olive oil.

overhead shot of chopped onions, carrots, and minced garlic in a pot

Sauté the carrots, onion, garlic over a low heat for about 5-7 minutes.  Don't let it brown, just let it slowly sauté while you are chopping the tomatoes up!

overhead shot of softened onions, garlic, and carrots

Once the onions and carrots are soft, add your chopped fresh tomatoes to the pot.

side shot of chopped fresh tomatoes being added to stock pot tomato soup mixture

Also add 4 cups vegan chicken-style broth or bullion/water equivalent.

side view of vegan chicken-style broth being added to tomato soup mixture

Cook soup mixture over medium heat for approx. 10-15 minutes or until the tomatoes are completely soft.  Then add the chopped basil and let it soften for a minute or two.

small clear bowl of chopped basil

Now your soup should look something like this, and smell AMAZING!

overhead shot of vegan tomato soup ingredients in a fully cooked state in a stockpot

If you have an immersion blender, great.  Grab it and carefully blend your soup right in the pot.  If not, you'll need to blend it in batches in a blender or food processor until mostly smooth.

overhead shot of pureed tomato soup in a stockpot

Return your soup to the pot and add ¼ cup Vegan cream cheese.  The soup is already great, but this is truly an unbelievably tasty finishing touch.  Rave reviews going to be coming your way!

overhead shot of scoop of vegan cream cheese being added to pureed vegan tomato soup

Stir the cream cheese around in the soup a bit to let it melt....and you're done.  And Yes, your whole family is going to LOVE you, and beg for this soup!!!  

Don't have vegan cream cheese on hand?

Just decrease the water/broth added by 1 cup and finish with a cup of unsweetened non-dairy milk instead.  Won't be quite as rich, but still super yummy!

Can this soup be frozen?

If you manage to have any leftovers, yes!!  Let it cool and freeze in bags.  Thaw by placing the bags in a bowl of warm water.

overhead shot of vegan tomato soup in white bowl with fresh basil and crouton garnish

This is one of my favorite soup recipes of all time, and I'm excited for you to jump in and try it!!

IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

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If you’ve tried this Vegan Tomato Soup Recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

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overhead shot of vegan tomato soup with croutons and basil as garnish

Creamy Vegan Fresh Tomato Soup

This fresh tomato soup recipe is an easy way to the best creamy vegan tomato soup you've ever eaten!  Diced onion and garlic, minced garlic, and a few other basic ingredients come together quickly and beautifully.  Sure to please even the pickiest palates.
4.95 from 18 votes
Print recipe Leave a comment
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 128kcal
Author: Kate

Ingredients

Saute first:

  • 2 cups Chopped Onion, roughly chopped
  • 1 cup Chopped Carrot, about two carrots
  • 2 tablespoons Minced Garlic, about 4-5 cloves
  • 2 tablespoons Vegan Margarine, or olive oil

After sautéing the above, add:

  • 8 cups Fresh Tomatoes, roughly chopped
  • 4 cups water
  • 1 tablespoon Chicken-style seasoning or vegetable bullion equivalent
  • 2 tablespoons tomato paste
  • 1 pinch Cayenne Pepper
  • 3 teaspoons Salt, (add more to taste)

Before blending add:

  • 1 tablespoon chopped fresh basil

After blending add:

  • ¼ cup Vegan Cream Cheese

Instructions

  • Saute onion, carrot, and garlic in vegan margarine over low heat until soft (approx 5-7 minutes).
  • Then add tomatoes, water, chicken-style seasoning or bullion, tomato paste, cayenne pepper, and salt.
  • Cook tomato mixture until tomatoes are completely soft (approx 15 minutes).
  • Add chopped fresh basil and let rest for a moment.
  • Blend the soup with an immersion blender or blend in batches using a food processor or traditional blender.
  • Return soup to pot and add ¼ cup vegan cream cheese.  Keep warm as needed until serving.  Garnish with croutons and fresh basil!  SUPER yum!

Notes

What is Vegan Chicken-Style Seasoning?
Vegetable bullion will work in replacement, but check out this post for info on how to make your own!!
Don't have vegan cream cheese on hand?
Just decrease the water/broth added by 1 cup and finish with a cup of unsweetened non-dairy milk instead.  Won't be quite as rich, but still super yummy!
Can this soup be frozen?
If you manage to have any leftovers, yes!!  Let it cool and freeze in bags.  Thaw by placing the bags in a bowl of warm water.
 

Nutrition

Serving: 1.5cups | Calories: 128kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 681mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5480IU | Vitamin C: 34.4mg | Calcium: 57mg | Iron: 1mg
« Vegan Broccoli and Cheese Soup
Easy Cheesy Baked Vegan Cauliflower »

Reader Interactions

Comments

  1. Karen L

    October 11, 2018 at 10:53 pm

    Would coconut cream/milk work instead of the cream cheese (perhaps as well as reduce liquid)?

    Reply
    • Rebecca

      October 12, 2018 at 9:50 am

      Yes! I think coconut milk would be a great alternative. It'll add a bit of coconut flavor to be sure, but I think that would taste great! Also cashew cream would work well or any vegan sour cream. And I would reduce the amount of liquid added by the amount of milk/cream you're adding at the end!

      Reply
  2. Cecile

    October 11, 2018 at 1:04 pm

    Wooooow this one will replace the current one which is only tomato juice and can!!
    I give it to my daughter for lunch at school, so I have a trick to freeze little portions, I use a silicone muffin mold, then once frozen I take it out and put in bags, never messy!

    Reply
    • Rebecca

      October 11, 2018 at 1:07 pm

      Thx Cecile! I love the freezing portions idea!! Perfect for quick lunches!!

      Reply
    • Janis

      October 23, 2020 at 2:04 pm

      great idea!

      Reply

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