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 possesses all features of good vegetable soup:
- it’s loaded with nutrients;
- rich in flavor
There are a few things however that set my Vegan Tomato Soup apart from other tomato soups.
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.
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.
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Easy Vegan Tomato Soup
- 2 tbsp olive oil
- 1 medium onion finely minced
- 3 cloves garlic smashed
- 2 tbsp tomato paste
- 2 tbsp white Miso paste
- 2 1/2 lb fresh tomatoes roughly chopped
- 1 tsp Maple syrup Note 1
- 1/2 c vegetable broth preferably low sodium
- 1/2 c coconut milk
- 1 tsp vegan butter
- 3/4 c fresh or frozen corn kernels
- 1/4 tsp smoked paprika
- 1/2 c cherry tomatoes for serving, you may replace with regular tomatoes
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 tbsp basil
- 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.