Easy Vegan Tomato Soup featuring juicy heirloom tomatoes and my favorite secret ingredient that makes this soup truly the BEST. Ready in just 20 minutes, this practically "no-cook" dairy-free soup is healthy, delicious and perfect for cozy lunch or dinner.
My first real American gardening experience resulted in plentiful fresh and juicy heirloom tomatoes.
At one point, we felt overwhelmed with such a good crop and I was looking for ways to use it up and prevent from spoilage.
My culinary experiments resulted in quite a few interesting dishes, one of which I can't wait to share.
My Tomato Soup has all features of good vegetable soup:
- it's loaded with nutrients;
- creamy
- rich in flavor
- hearty
Serve it with homemade croutons and you've got a healthy and delicious meal ready in under 30 minutes.
There are a few things however that set my Vegan Tomato Soup apart from other tomato soups.
You're ready?
Miso Paste.
I've been seriously obsessed with it lately and apart from the famous Miso soup, I found so many uses for this unutilized ingredient.
Another thing, that makes My Vegan Tomato Basil Soup special and extra delicious is the addition of toasted smoky corn.
And let me reassure you right away, it's so easy to make. Just like the soup, toasted corn is ready in minutes and it works wonderfully with tomatoes.
📋 Ingredients
My favorite thing about this soup is that it's made with juicy ripe tomatoes and they don't really require long cooking time.
- olive oil - for sautéing the vegetables
- onion, garlic
- tomatoes - if you can, choose Heirloom tomatoes. They're "meaty", juicy and the most flavorful ones. That being said, any types of tomatoes will work.
- flavor inducers - tomato paste, smoked paprika, basil, white Miso paste.
- creamy component - coconut milk. If you're looking for a lower fat version, you can use any other dairy-free milk
- vegan butter - in most of my recipes I love using Miyoko's unsalted vegan butter
- corn - fresh or frozen will work
- broth - store-bought or homemade vegetable broth
- sweetener is used for balance out the acidity in the soup. Don't worry, the soup won't be sweet. I used Maple syrup, but you can substitute with Agave syrup or coconut sugar
♨️ Storing And Reheating
This soup freezes well. Cool off pureed tomato mixture and freeze it in large freezer-friendly bag. The soup will keep for 2 months in a freezer.
To reheat, remove frozen soup from the bag and add it to a pot. Bring to a simmer, add coconut milk, Maple syrup and seasoning and serve.
🍲 Similar Recipes
Recipe
Easy Vegan Tomato Soup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 3 cloves garlic smashed
- 2 tablespoon tomato paste
- 2 tablespoon white Miso paste
- 2 ½ lb fresh tomatoes roughly chopped
- 1 teaspoon Maple syrup Note 1
- ½ c vegetable broth preferably low sodium
- ½ c coconut milk
- 1 teaspoon vegan butter
- ¾ c fresh or frozen corn kernels
- ¼ teaspoon smoked paprika
- ½ c cherry tomatoes for serving, you may replace with regular tomatoes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon basil
Instructions
- Heat olive oil in a large pot and over medium heat. Add onion and cook stirring occasionally until translucent, about 7 minutes. Add garlic and stir for 30 seconds.
- Stir in tomato paste, Miso and cook for 1 minute stirring constantly.
- Remove pot from the heat, stir in tomatoes and broth. Transfer the soup to a blender and puree until smooth. (Depending on the size of your blender, you might need to work in batches)
- Return pureed soup to a pot and bring to a simmer. Add coconut milk, Maple syrup, salt, pepper and cook for 5 minutes. Adjust the seasoning if needed and remove from the heat.
- Heat vegan butter in a small skillet and over medium heat. Add corn and smoked paprika and cook stirring occasionally until corn looks toasted, about 5 minutes.
- Divide tomato soup evenly among 4 bowls, top with toasted corn, halved cherry tomatoes and basil.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carol says
Hi Iryna! First of all I want to say congratulations on a bountiful year for tomatoes. I am so envious, because at some points in my life I had the luxury of such a lot of not only tomatoes, but many different vegetables. I now live in an area where things are really hard to grow and I long for the huge amounts of vegetables I once took for granted. So I hope you never have to worry about that with the prices of produce in stores now. And your home grown always tastes way more delicious.
So I am also excited about this miso paste. I have never tried it and cannot wait. I wonder what flavour it adds. I really am totally in the dark when it comes to it so I am going to pick some up as soon as I can find it and will make the delightful recipe you have supplied. Happy harvest!
Iryna says
Hi Carol!
Thank you for your lovely comment! It is indeed such a pleasure to have a small garden with the freshest and most delicious vegetables. Here in Indiana where I live the soil is mostly clay but at least it's very sunny and hot in summer which is good for gardening.
I'm excited that you're planning to try the tomato soup. As for the Miso paste, it adds a very unique flavor to a dish: earthy, fruity, maybe slightly sweet but at the same time the paste is salty. It somehow resembles anchovy paste, but without fish aroma. Nowadays, I add Miso paste to practically every savory dish that I make: soups, risotto, as a marinate for grilled vegetables. One carton of it will last you for quite some time. And I recommend white Miso paste, it has dark yellow, almost orange color.
Anyways, I hope you'll have a chance to make this soup and that you'll like it as much as I did:)