Cozy up with a bowl of this easy-to-make vegan tomato soup! You only need a handful of simple ingredients, but roasting tomatoes, peppers, onion, and garlic takes the flavor to a new level. Serve it with a hearty sandwich or a leafy green salad for a healthy, well-balanced meal.
With such few ingredients and an easy step-by-step process, this vegan tomato soup is a busy weekday go-to. If you enjoy simple, comforting recipes, try my vegan creamy potato soup!
Why I Love This Recipe
This vegan tomato soup recipe comes together in under an hour, making it ideal for weeknights when you don’t have the time or energy for anything complicated. The secret to its unbeatable flavor? Roasting!
Roasting the tomatoes, red peppers, onions, and garlic adds a whole new dimension. And with its silky texture (thanks to coconut milk) and a hint of sweetness from maple syrup, it’s a crowd-pleaser for everyone. Trust me—even picky kiddos love it!
Ingredient Notes
Here’s a breakdown of the ingredients you’ll need to make this easy vegan tomato soup recipe:
- Roma Tomatoes: A must for vegan tomato soup! Roma tomatoes add the perfect natural sweetness and acidity, especially once they’re roasted.
- Red Pepper: Roasted red bell pepper provides a mild, sweet, slightly smoky flavor.
- Onion: You’ll need a white or yellow onion to add depth and savory notes, balancing the sweetness of the tomatoes and red pepper.
- Garlic: Roasted garlic brings out a creamy, rich flavor that adds complexity to the soup.
- Oil: To roast the veggies and garlic, helping to caramelize them. I use avocado oil since it has a high smoke point, but feel free to opt for olive oil if you prefer.
- Maple Syrup: Adds a touch of sweetness to balance the acidity of the tomatoes.
- Seasonings: Oregano infuses the soup with aromatic herbal notes, while paprika (regular or smoked) adds a mild smokiness that complements the roasted veggies.
- Dairy-Free Milk: You can use canned coconut milk or unsweetened soy milk to give the soup a creamy texture while keeping it dairy-free.
- Vegan Butter: Adds richness and depth to the final flavor. Use homemade vegan butter, or opt for your favorite store-bought brand!
Substitutions
- Tomatoes: Canned tomatoes will work in a pinch. You’ll need to skip roasting them but use the same overall weight. (Try to find fire-roasted canned tomatoes if you can!)
- Red Pepper: If you don’t have red peppers, simply replace them with extra tomatoes.
- Maple Syrup: You can also use agave nectar for a similar sweetness with a milder taste.
- Vegetable Broth: To give the soup a lighter flavor and consistency, swap coconut milk for vegetable broth or stock.
- Herbs: If you have fresh oregano, feel free to use it! You’ll need about 3-4 times the amount of fresh as dried. You can also try fresh basil or thyme for something different.
How to Make
This vegan tomato soup is almost too easy to make! Just be sure to follow my tips and tricks for the most consistently delicious results.
Preparation
Wash the tomatoes, then halve them. Chop the red pepper and onion into bite-sized pieces, and slice the very top portion off the garlic bulb to expose the cloves.
Cooking
Step 1
Place the tomatoes, red peppers, and onions in a baking dish. Wrap the garlic bulb in foil, then drizzle a tablespoon of oil over the top and place it in the baking dish with the other veggies.
Step 2
Drizzle the remaining avocado oil over the vegetables and season them with salt, paprika, oregano, and black pepper. Roughly toss everything together to evenly coat all the veggies.
Step 3
Roast the vegetables in the oven at 400 degrees Fahrenheit for 35 minutes. Once done, let them cool for about 10 minutes before blending to help prevent splattering and make them easier to handle.
Step 4
Squeeze the roasted garlic out of its skin and discard the skins. Transfer all roasted vegetables and garlic into a blender. For a creamier texture, blend the soup in batches if necessary, especially if your blender isn’t large enough to hold everything at once.
Step 5
Blend the mixture until smooth, then transfer the purée to a medium-sized pot. Add the maple syrup, vegan butter, and coconut milk, stirring thoroughly. Adjust the consistency of the soup by adding a bit of water, vegetable broth, or more coconut milk if it’s too thick for your liking.
Step 6
Heat the mixture on low until it reaches a gentle simmer, then remove from heat. Serve your vegan tomato soup warm with a drizzle of vegan cream, fresh parsley or basil, and some red pepper flakes or cracked black pepper!
Expert Tip
Roasting the tomatoes, red peppers, onions, and garlic brings out their natural sweetness and intensifies their flavors. This caramelization, known as the Maillard reaction, adds a sweet-savory depth that raw vegetables just can’t match.
But don’t forget—always spread your veggies in a single layer! Overcrowding will steam them instead of roasting them, which means you’ll miss out on that rich, golden-brown deliciousness.
Serving Suggestions
This vegan tomato soup recipe pairs beautifully with a crusty loaf of bread, toasted semolina bread, vegan grilled cheese sandwiches, vegan bruschetta, or even Turkish flatbread.
A vegan Caprese salad or an orange beet salad adds a light, refreshing contrast. And for something a little heartier, serve it with my lentil tabbouleh salad or butter bean salad!
Cooking Tips
- Watch the Oven: Keep an eye on the roasting time (if the veggies char too much, it can introduce bitterness). Aim for a golden-brown color, which indicates they’re perfectly caramelized.
- Strain the Soup: For an ultra-smooth soup, strain it through a fine-mesh sieve after blending to remove any remaining bits of skin or seeds for a silkier texture.
- Temperature Matters: Avoid boiling after adding the coconut milk and vegan butter. Boiling can cause the fat in these ingredients to separate, resulting in a grainy texture.
Frequently Asked Questions
The vegetables should be golden brown and tender, which usually takes about 35 minutes at 400 degrees Fahrenheit (though all ovens vary slightly).
Yes! You can use an immersion blender directly in the pot. If you don’t have an immersion blender, mash the soup with a potato masher for a chunkier, more rustic texture.
Add more coconut milk or a splash of vegan cream just before serving. This not only gives the soup a creamier consistency but also adds a richer flavor.
Storing & Reheating
Since it stores so easily, this vegan tomato soup is perfect for leftovers and meal-prepping! Let the soup cool completely before transferring it to an airtight container or mason jar for storage.
Fridge
Once transferred to a storage container, the soup will last in the fridge for about 5-7 days.
Freezer
This vegan tomato soup also freezes well! Once cooled, pour it into freezer-safe containers or jars, leaving some space for expansion. It can be frozen for up to 3 months.
Reheating
To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally to prevent sticking. If it's too thick after freezing, add a bit of water or vegetable broth to thin it out.
More Vegan Soup Recipes
Vegan Tomato Soup
DESCRIPTION
INGREDIENTS
- 8 whole tomatoes halved
- 1 whole red pepper chopped
- 1 whole onion peeled and chopped
- 1 whole garlic bulb sliced
- 3 tablespoon avocado oil
- 2 tablespoon maple syrup
- 1 tablespoon oregano dried
- 3 teaspoon salt
- 1 teaspoon ground paprika
- ¼ teaspoon black pepper
- 1 can coconut milk or unsweetened soy milk
- 1 tablespoon vegan butter
Garnish
- vegan cream or full fat coconut cream
- Italian parsley or fresh basil thinly chopped
- red pepper flakes
METHOD
- Preheat oven at 400℉, and place all the chopped ingredients (tomatoes, red pepper, onion) into a baking dish.
- To prepare the garlic - Slice the narrow tip of the garlic, and then wrap it in aluminum foil with a tablespoon of avocado oil over the sliced top. Place the wrapped garlic bulb in the baking dish along with with the rest of the ingredients.
- Drizzle over the remaining avocado oil over the tomatoes, red bell peppers, and onion. Season with salt, paprika, oregano, and black pepper. Roughly toss everything together to evenly coat all the ingredients.
- Roast in the oven at 400℉ for 35 minutes. Then remove and let it cool down for 10 minutes.
- Squeeze out the roasted garlic from its skin, and discard the skin.
- Transfer the roasted ingredients into a blender, and blend till you achieve a smooth purée.
- Next transfer the blended purée into a medium size pot. Add some maple syrup, vegan butter, and coconut milk. Stir together on a low simmer.
- Once it reaches a low simmer, then remove from heat and serve hot. Note: Taste test to adjust the salt, if needed.
- Garnish with a drizzle of vegan cream, chopped parsley or fresh basil, and red pepper flakes when serving.
NOTES
- Watch the Oven: Keep an eye on the roasting time (if the veggies char too much, it can introduce bitterness). Aim for a golden-brown color, which indicates they’re perfectly caramelized.
- Strain the Soup: For an ultra-smooth soup, strain it through a fine-mesh sieve after blending to remove any remaining bits of skin or seeds for a silkier texture.
- Temperature Matters: Avoid boiling after adding the coconut milk and vegan butter. Boiling can cause the fat in these ingredients to separate, resulting in a grainy texture.
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