Easy Vegan Tomato Soup

Name: Vegan Tomato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 whole tomatoes (halved); 1 whole red pepper (chopped); 1 whole onion (peeled and chopped); 1 whole garlic bulb (sliced ); 3 tbsp avocado oil; 2 tbsp maple syrup; 1 tbsp oregano (dried); 3 tsp salt; 1 tsp ground paprika; ¼ tsp black pepper; 1 can coconut milk (or unsweetened soy milk); 1 tbsp vegan butter; vegan cream (or full fat coconut cream); Italian parsley or fresh basil (thinly chopped); red pepper flakes

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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.

Vegan tomato soup in a wooden serving bowl garnished with red pepper flakes, chopped herbs, and coconut cream.

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

Vegan tomato soup ingredients laid out in a baking sheet with labels.

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

Sliced tomatoes, onions, and red peppers on a baking sheet.

Garlic bulb wrapped in a aluminum foil over a baking sheet.

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.

Seasoned sliced tomatoes, onions, and red peppers.

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.

Roasted tomatoes, red bell peppers, and onions on a baking sheet.

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.

Roasted tomatoes, onions, and red bell peppers in a blender cup.

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.

Vegan tomato soup in a sauce pan with wooden spatula.

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.

Vegan grilled cheese in a dipped in vegan tomato soup.

Frequently Asked Questions

How do I know when the vegetables are roasted properly?

The vegetables should be golden brown and tender, which usually takes about 35 minutes at 400 degrees Fahrenheit (though all ovens vary slightly).

Can I make this soup without a blender?

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.

How do I make the soup creamier?

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.