Vegan Tomato Soup
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A quick and easy vegan tomato soup that uses simple pantry staples to make a flavorful and warming bowl of soup for the coldest winter day.
Easy Vegan Tomato Soup
This gluten and dairy free tomato soup is so easy to make, my 11-year-old can make it! There are no complicated ingredients and it is cheap to make. The best part is that you know exactly what is in it, which is important if you have dietary restrictions or are wanting to eat a plant-based diet.
This recipe is adapted from a recipe I found on Gluten-Free Living. As someone who is celiac and has a casein intolerance, I often experiment with simple ingredients to create wholesome, comforting meals that can be enjoyed by almost anyone. You can read more about my philosophy on food here.
Tomato soup and grilled cheese are an American classic duo. It was something I grew up on and it was something I fed my kids for lunch on occasion prior to my diagnosis in 2008. Everyone I knew grew up on tomato soup and grilled cheese sandwiches. It was something we would eat on snow days or Saturdays during our long Canadian winters.
However, back in the day, our first instinct was to grab a can of Campbell’s Condensed Tomato Soup and pop it in a pot to warm up. It, unfortunately, contains wheat flour and is off the table for me and some of my children.
We recently discovered a gluten-free bread that doesn’t taste like cardboard and a rather nice smokey flavored plant-based cheese to make grilled cheese. All it needed was a quick and easy-to-make tomato soup.
You will love how simple and flavorful this soup is. If you prefer a creamier soup, you can add some plant-based sour cream or coconut milk to it, but it really doesn’t need it.
Getting Started You Will Need…
- an onion
- garlic cloves
- olive oil
- canned crushed tomatoes
- vegetable broth
- cane sugar
How to Make Vegan Tomato Soup
Peel and finely dice the onion. Mince or press the garlic in a garlic press.
In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes.
Add minced or pressed garlic and cook, stirring frequently for another minute.
Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat.
Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning. Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.
For a smooth soup, puree with a handheld immersion blender. Serve warm and enjoy.
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Variations to try
Although the soup tastes fantastic just the way it is, you may want to add a little more love to your bowl by adding some toppings. Add-ons are fun and versatile. Each person can make their bowl special by adding a little something on top.
You can make the soup a little creamer by adding in some plant-based cream cheese, sour cream, or coconut milk.
In addition, feel free to sprinkle some freshly chopped herbs on top. Some herbs that pair well with tomato soup are basil, oregano, thyme, or chives.
A sprinkle of plant-based cheese is also a great option if cheese is your thing.
A favorite of mine is to drizzle a bit of Braggs All Purpose Liquid Soy Seasoning on my tomato soup. It reminds me a bit of the wheat-containing Maggi Seasoning that my husband introduced me to while living in Germany.
The Germans often add a little bit of Maggi to their soup. It can really boost the flavor of a bland dish and give it a bit of oomph. I grew fond of the flavoring and I urge you to give it a try if you can or try the Braggs if you can’t, and let me know what you think in the comments below.
FAQ’s About This Vegan Tomato Soup Recipe
Q: I don’t have any vegetable broth can I just use water.
A: I wouldn’t recommend it because the broth is what adds flavor to the soup. You can substitute the vegetable broth with the broth of your choice or you can use 4 cups of water mixed with a store-bought or homemade bouillon powder or cubes in the appropriate amount.
Q: I don’t own a handheld immersion blender. What should I do?
A: You don’t need to blend the soup at all if you don’t want to. If you want a smoother soup, you can use a blender and blend it in batches. Let the soup cool slightly then fill the blender no more than half full with soup and remove the center cap to blend. Lay a tea towel over top to avoid splatters. Hot soup can cause a blender to explode if it is overfilled, so proceed with caution.
When you try this recipe, leave a comment below and let me know what you think of our roasted chicken chili and if you happen to make some, tag me @underthreeacres on Instagram.
Other gluten-free soup recipes you might enjoy!
Easy Vegan Tomato Soup
- 1 Immersion Blender
- 1 medium onion, finely diced
- 2-3 cloves garlic, minced
- 6 tablespoons olive oil
- 2 28 ounce can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon cane sugar
- 1 teaspoon salt, more to taste
- pepper, to taste
- In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes. Add minced or pressed garlic and cook, stirring frequently for another minute.
- Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat. Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning.
- Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.
- For a smooth soup, puree with a handheld immersion blender.
- Serve warm and enjoy.