Vegan Tomato Soup
There is something deeply comforting about a bowl of tomato soup, and this one delivers that classic, velvety experience without a single drop of dairy. Softened onion, minced garlic, and a generous hit of tomato paste build a rich, savory base before two big cans of whole peeled tomatoes and vegetable broth go in to simmer everything down into something deeply concentrated and fragrant. Smoked paprika and dried oregano give the soup a subtle warmth and complexity that makes it taste like it's been cooking all day — even though it comes together in under an hour. The real secret to the creamy finish is full-fat coconut milk, stirred in at the end to give the soup a silky, luscious texture that rivals any cream-based version. Because every ingredient here is entirely plant-based, there's no need to scrutinize labels or swap anything out — it just works as written. Serve it with torn fresh basil on top and you've got four bowls of something that feels genuinely indulgent, no compromises required.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 2 cans (28 oz each) whole peeled tomatoes
- 1 ½ cups vegetable broth
- 1 tsp sugar
- ½ can (6.75 oz) full-fat coconut milk
- salt and pepper, to taste
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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