If you have tomato paste, non-dairy milk, some spices, and 5 minutes – you can make this delicious creamy vegan tomato soup!
5 Minute Creamy Vegan Tomato Soup
This recipe was born out of sheer desperation. Okay, maybe that’s a little dramatic. But one day for lunch my almost-4-year old really wanted tomato soup – but I was all out of the kind that we usually buy in the carton (hey, don’t judge.) But what I did have was tomato paste.
I whipped up the soup in just minutes, and it was delicious – I even enjoyed a bowl! It’s so good topped with homemade garlic croutons and vegan parmesan.
MY LATEST VIDEOS
All you need for this recipe is a can of tomato paste, non-dairy milk, a little sugar, spices (onion, garlic, basil, salt and pepper) and just 5 minutes of your time!
I have used both almond milk and cashew milk to make this creamy vegan tomato soup and it was delicious with both – I honestly couldn’t tell the difference since the shining star ingredient is definitely that tomato paste. Coconut milk would likely also be really good, but I have yet to try that.
It’s good on it’s own, but this soup is incredible alongside a yummy chickpea salad sandwich or a helping of quinoa salad.
5-Minute Creamy Vegan Tomato Soup
Ingredients
- 1 6 oz can tomato paste
- 2 cups non-dairy milk
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp basil
- salt and pepper to taste
I’ve been using tomato paste for years in tomato soup. I think it’s 10x more flavorful, and I make it with veg stock. Other flavors you can add are wine vinegar, sage, parsley, soy sauce or yeast extract. Re cream, people recommend coconut milk, but I didn’t think they went together at all, far too overpowering. I also tried soy, which takes the tartness off the tomato, but isn’t a great flavor. Will have to give some other milks a try, but nothing matches cow’s milk so far.
O yea, tomato paste is so good for that super deep flavor!
For sure!