Vegan Classic Creamy Tomato Soup

Total time45 min

Prep time10 min

Cook time35 min

Onion and garlic build the savory base here, bloomed with tomato paste until it turns a deep brick-red before a full can of San Marzano tomatoes goes in for that bright, sun-ripened flavor. A gentle simmer with oregano and a pinch of sugar rounds out the acidity, and blending it smooth gives you that velvety, spoon-coating texture without any chunks left behind. Fresh basil torn over the top at the end adds a fragrant, herbal lift that balances the richness underneath. It's the kind of comforting, ladle-it-up soup that pairs perfectly with a crusty piece of bread for dipping, and it's a solid pick for a plant-based table. Warming, cozy, and easy to portion out for leftovers throughout the week.

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Ingredients

4 servings

3 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
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) whole peeled san marzano tomatoes
2 cups 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 granulated sugar
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¾ 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.
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Melt 2 tbsp butter with the olive oil in a large saucepan or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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