5-Minute Creamy Vegan Tomato Soup

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.

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

Course: Soup

Cuisine: Vegan

Cook Time: 5 minutes

Servings: 2

Author: Karissa

If you have tomato paste, non-dairy milk, some spices, and 5 minutes - you can make this delicious creamy vegan tomato soup!

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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

Instructions

1. Whisk all ingredients together in a pot.

2. Heat the soup up on medium-high heat. Stir frequently.

3. Cook until heated through (about 5 minutes). Remove from heat and pour into bowls. Top with croutons, vegan parmesan, or just slurp away on it's own!