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    Home » Popular » Soup

    5-Minute Creamy Vegan Tomato Soup

    Published Nov 11, 2020 · Updated Oct 12, 2022 · 14 Comments

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    JUMP TO RECIPE

    Quick and easy creamy vegan tomato soup. This recipe is made in about 5 minutes with simple pantry ingredients.

    A large mug of vegan creamy tomato soup with a baguette slice, topped with fresh parsley.
    Jump to:
    • Ingredients
    • How to Make Vegan Tomato Soup
    • Storage
    • Recipe
    • Comments

    On a cold day, my favorite lunch to make is tomato soup with vegan grilled cheese. So warm and cozy!

    When my son was about 3, he was begging for tomato soup. Of course, we didn't have any. On a whim, I grabbed some tomato paste and vegan milk and came up with some on the fly. He loved it. So did I. Many recipes for homemade tomato soup call for fresh tomatoes, which I don't usually have on hand because we don't eat them often. But I always have a can (or six) of tomato paste in the pantry!

    We usually buy Imagine's Creamy Tomato Soup for convenience, but if we are all out, this recipe is almost just as quick and easy to make.

    Ingredients

    You just need some simple, common pantry ingredients to make this vegan creamy tomato soup. Reminder: The full, printable recipe is in the recipe card below.

    Ingredients for vegan tomato soup: Tomato paste, oat milk, and seasonings.
    • Tomato paste: One 6-ounce can.
    • Non-dairy milk: Any plain, unsweetened vegan milk will work. I usually use extra creamy oat milk but I have also tried almond, cashew, and coconut milk with this recipe with tasty results!
    • Sugar: A little sweetness adds a nice contrast to the acidic tomato. This can be left out or substitute with a little maple syrup.
    • Garlic, onion, basil, salt, and pepper. You can also add a little oregano.
    A pot with tomato soup.

    How to Make Vegan Tomato Soup

    1. Whisk all ingredients together in a medium-sized pot.
    2. On medium heat, heat until warm. This takes about 5 minutes.
    3. Enjoy warm! Topping ideas: homemade vegan croutons and cashew parmesan.

    Serve with a chopped salad, chickpea salad sandwich, or some crispy tofu.

    Storage

    Got leftovers? Store in the fridge for 3-4 days. You can also freeze this soup in an airtight container for up to 3 months.

    Two white bowls filled with tomato soup made with tomato paste.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    A bowl of creamy tomato soup with a baguette slice.

    5-Minute Creamy Vegan Tomato Soup

    Karissa Besaw
    If you have tomato paste, non-dairy milk, some spices, and 5 minutes - you can make this delicious creamy vegan tomato soup!
    4.94 from 29 votes
    Print Recipe Pin Recipe
    Cook Time 5 mins
    Total Time 5 mins
    Course Lunch, Soup
    Cuisine Vegan
    Servings 2
    Calories 189 kcal

    Ingredients
      

    • 1 (6-ounce) can tomato paste
    • 2 cups non-dairy milk
    • 1 teaspoon organic sugar
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon basil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • Whisk all ingredients together in a pot.
    • Heat the soup up on medium-high heat. Stir frequently.
    • Cook until heated through (about 5 minutes). Remove from heat and pour into bowls. Enjoy warm!

    Nutrition

    Calories: 189kcalCarbohydrates: 27gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 790mgPotassium: 1195mgFiber: 4gSugar: 18gVitamin A: 2224IUVitamin C: 36mgCalcium: 361mgIron: 4mg
    Tried this recipe?Let us know how it was!

    More Vegan Soup Recipes:

    • Vegan Split Pea Soup
    • Vegan French Onion Soup
    • Chickpea Noodle Soup
    • Instant Pot Vegan Split Pea Soup

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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