Vegan Blender Tomato Soup

Total time30 min

Prep time10 min

Cook time20 min

Deep, brick-red flavor is the whole point of this soup, built by caramelizing onion and garlic with tomato paste until it darkens and turns fragrant, then simmering with whole peeled tomatoes until everything breaks down into something rich and silky. A quick spin in the blender turns it fully smooth, no chunks, no fuss, just a velvety, spoonable texture from edge to edge. Red pepper flakes bring a gentle background heat, while a touch of sugar rounds out the tomatoes' natural acidity so the finished bowl tastes balanced rather than sharp. Fresh basil scattered over the top adds a bright, herbal lift right before serving. It's an easy weeknight staple that ladles up warm and comforting, especially alongside something crusty for dipping, and it's a great fit for a vegan table.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed and peeled
½ tsp red pepper flakes
2 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes, with juices
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp sugar
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
⅓ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

fresh basil leaves, for serving (optional)
crusty bread or crackers, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.

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