If you have tomato paste, non-dairy milk, some spices, and 5 minutes – you can make this delicious creamy vegan tomato soup!
Easy 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.
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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 its 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 made this for lunch today. So quick, easy and good. Thanks!
This was a crowd pleaser with my family. The “picky eater” of the family said “this is the best soup I’ve ever had in my life”. He wanted it for breakfast and lunch tomorrow as well. I told my hubby that I have renamed this soup Mama’s happy soup. When it’s this easy to make and it makes them all smile my heart is full. Thank you!!!!
I only made one change for our tastes….. I added 7 cans of tomato paste instead of the 4 for 8 servings. Yummy!
If POWWOW has an abundance of fresh tomatoes, how can we adapt this recipe to make use of those extra tomatoes?
I’m sorry, I haven’t tried it with fresh tomatoes.
This recipe is life-changing! Such a delicious, creamy, and perfectly balanced tomato soup. And SO easy! I used almond milk and it was perfect. Thank you!
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!