• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Contact
  • About
  • Breakfast
  • Dinner
  • Soups
  • Salads
  • Sides
  • Sweets
  • Beverages
  • Condiments, Dips & Dressings

The Dairy-Free Menu logo

menu icon
go to homepage
  • Contact
  • About
  • Breakfast
  • Dinner
  • Soups
  • Salads
  • Sides
  • Sweets
  • Beverages
  • Condiments, Dips & Dressings
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Contact
    • About
    • Breakfast
    • Dinner
    • Soups
    • Salads
    • Sides
    • Sweets
    • Beverages
    • Condiments, Dips & Dressings
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups

    Published: Aug 7, 2021 · Modified: Dec 11, 2021 by Kayla with Leave a Comment

    Vegan Tomato Soup

    Jump to Recipe

    As a kid, I never had the privilege of enjoying homemade tomato soup. When I did eat tomato soup, it was normally a knock off brand that I ate with a grilled cheese sandwich. Every single time. While it was definitely delicious, as I continued to eat it throughout my childhood, little did I know that there is a whole new light in the world of tomato soups. And that it would one day, not soon enough, steal my heart. In short, this vegan tomato soup is seriously addicting. It's only rational to explain with dramatic detail.

    It really doesn't get better than what I'm about to share with you.

    Vegan Tomato Soup

    Ingredients You'll Need

    Canned whole tomatoes- Since we are using canned, I reccomend using a good quality can of tomatoes. San Marzano is great, and so is Hunts! I like Hunts for this recipe because I think that brand has tomatoes that are a bit tangier

    Tomato paste

    Yellow onion

    Extra virgin olive oil

    Garlic cloves

    Cashew milk- I made homemade cashew milk for this recipe because I wanted a plant milk that is light in taste but creamier in consistency! You wouldn't even notice the milk substitution!

    Salt

    Finely ground black pepper

    Dried oregano

    Dried basil

    Tips for Making Vegan Tomato Soup

    Don't squeeze the tomatoes with your spoon! They are very squirty and unless you want to be shot with bright red tomato juices... no poking or squeezing!

    When transferring the tomatoes to the blender, instead of pouring them all in (that can get real messy real fast), pick up the tomatoes one at at time with your wooden spoon and carefully transfer the tomatoes

    Because the tomatoes are so squirty, it's best not to use an immersion blender. Just use a high speed blender

    Let the onions get nice and sautéed or even caramelized for best flavor!

    Vegan Tomato Soup

    How to Make Vegan Tomato Soup

    • Start by sautéing or caramelizing sliced onions in a pan with some extra virgin olive oil and a pinch of salt to draw out excess water from the onions. This will take some time, up to 10 minutes, but it's worth it for the best flavor. Make sure you stir frequently so the onions don't stick to the pan and burn. If the bottom of the pan does start to get dry and some onions stick, just add a couple tablespoons of water. Be careful not to get splashed when adding the water!
    • The onions will start to brown and get soft. For the last couple of minutes, grate the garlic in with the onions
    • Add in the canned tomatoes and the rest of the ingredients except for the cashew milk
    • Bring it to a soft boil and then reduce the heat to a simmer for about 10 minutes, until the tomatoes are cooked
    • Let the soup cool down for just a few minutes before transferring to the blender
    • Carefully transfer one tomato at a time with your wooden spoon into the blender
    • Once all contents from the pan have been transferred, add in the cashew milk
    • Blend until the soup is a smooth consistency, about a minute in a vitamix blender
    • Top with fresh basil and drops of cashew milk!

    Enjoy!

    How to Store Vegan Tomato Soup

    Store in an airtight container in the refrigerator for up to 5 days. This soup will be even more flavorful the next day!

    If you try this Vegan Tomato Soup, please leave a review and let me know if you enjoyed it! Also, snap a picture and tag me on Instagram @thedairyfreemenu

    Vegan Tomato Soup

    Vegan Tomato Soup

    Kayla
    This vegan tomato soup is seriously addicting. It's tangy, with the perfect balance of sweetness and creaminess. And it is incredibly satisfying to say the least. Who would even know it's dairy free?
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Soup
    Servings 3

    Ingredients
      

    • 1 28 oz can of whole tomatoes
    • 1 tbs tomato paste
    • 1 medium yellow onion sliced
    • 2 tbs olive oil extra virgin
    • 2 tbs water
    • 3 large garlic cloves grated
    • ½ tsp salt
    • ¼ teaspoon finely ground black pepper
    • ½ teaspoon oregano
    • ½ teaspoon basil
    • 1 ¼ cup cashew milk

    Instructions
     

    • Start by sautéing or caramelizing sliced onions in a pan with some extra virgin olive oil and a pinch of salt to draw out excess water from the onions. This will take some time, up to 10 minutes, but it's worth it for the best flavor! Make sure you stir frequently so the onions don't stick to the pan and burn. If the bottom of the pan does start to get dry and some onions stick, just add a couple tablespoons of water. Be careful not to get splashed when adding the water!
    • The onions will start to brown and get soft. For the last couple of minutes, grate the garlic in with the onions 
    • Add in the canned tomatoes and the rest of the ingredients except for the cashew milk. Also, be careful not to poke or squeeze the tomatoes. They are squirty!
    • Bring it to a soft boil and then reduce the heat to a simmer for about 10 minutes, until the tomatoes are cooked 
    • Let the soup cool down for just a few minutes before transferring to the blender
    • Carefully transfer one tomato at a time with your wooden spoon into the blender
    • Once all contents from the pan have been transferred, add in the cashew milk
    • Blend until the soup is a smooth consistency, about a minute in a vitamix blender
    • Top with fresh basil and drops of cashew milk!
    • Enjoy!
    Keyword dairy free, tomato soup, vegan
    Tried this recipe?Let us know how it was!

    **Note: Nutrition label is just an estimate, amounts may vary**

    « How to Make Cashew Milk
    Creamy Sun-Dried Tomato Pasta »
    Get the Brunch Pro Theme

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar




    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT