Vegan Easy Tomato Soup

Total time35 min

Prep time10 min

Cook time25 min

This soup starts simple: onion softened until sweet, garlic and tomato paste bloomed until fragrant, then whole peeled tomatoes crushed right into the pot with a touch of sugar and dried oregano to round out the acidity. A steady simmer melts everything into a deep, rich base, and a spin with the immersion blender turns it silky smooth in minutes. Torn basil on top adds a fresh, herby lift, and it's begging for crusty bread or crackers alongside for dipping. Warm, cozy, and full of real tomato flavor, this is the kind of bowl you'll want in regular rotation on a Vegan menu. It comes together fast enough for a weeknight but tastes like something you simmered all afternoon.

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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
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 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes
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 granulated sugar
½ tsp dried oregano
salt and pepper, to taste
¼ 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, torn (optional)
crusty bread or crackers (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.

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