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    Home ▸ Vegan Soups

    Healthy Vegan Tomato Soup Recipe

    Last modified: October 5, 2022. Originally posted: September 5, 2019 By Sophia DeSantis

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    This healthy vegan tomato soup will be your new go to recipe for the whole family! It's filled with veggies, but so creamy and good you would never know! #vegansoup #30minutemeals
    This healthy vegan tomato soup will be your new go to recipe for the whole family! It's filled with veggies, but so creamy and good you would never know! #vegansoup #30minutemeals
    This healthy vegan tomato soup will be your new go to recipe for the whole family! It's filled with veggies, but so creamy and good you would never know! #vegansoup #30minutemeals

    This healthy vegan tomato soup will be your new go to recipe for the whole family! It's filled with veggies, but so creamy and good you would never know!

    White handled soup bowls filled with creamy tomato soup and topped with crushed pretzels

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    This recipe was originally published on 1/23/14

    When the cool weather starts, and it's time to get cozy, there is nothing more comforting than a bowl of tomato soup and a grilled cheese to dip inside. This recipe is a family favorite, especially with my middle who even asks for it in the heat of the summer!

    Vegan Tomato Soup

    Does tomato soup have milk in it?

    Traditionally, creamy tomato soup is made with a dairy filled heavy cream. But there are many ways you can mimic that creaminess with vegan alternatives and get a fabulous result! Here are some of the vegan alternatives:

    • cashews blended in (what I use here)
    • cashew milk
    • almond milk
    • soy milk
    • coconut milk
    • yogurt

    Of all of these, the cashews are going to give you the most creamy end result. Coconut milk from a can is a close second but it will give you a coconut undertone. Which is why I didn't use it.

    A dairy free milk from a carton isn't as creamy so you won't get as rich a flavor but it still works. Also, I have seen dairy free yogurt used but because most have sugar, even the plain flavors, I don't really love it in a savory soup.

    What do you eat tomato soup with?

    We love our vegan tomato soup with just about anything! Stepping out of the box and mixing things up is a fave of mine, so here are some of our traditional and very non traditional ideas:

    • vegan grilled cheese
    • vegan quesadilla
    • crackers
    • pretzels (one of our top favorites!)
    • Apple, Arugula and Smoky Tempeh Sandwich
    • garlic bread
    • homemade croutons
    • Mashed Chickpea Sandwich
    • panini
    • pizza
    • Caesar Salad
    • Farro Salad
    • Pesto Pasta

    Metal spoon taking a scoop of creamy tomato soup from a white soup bowl

    Prepping tips

    This healthy tomato soup comes together in about 30 minutes, nice and quick! But if you want to shave off about 15 minutes, you can prep the veggies ahead of time. Here is what I would do:

    • chop and prep all the ingredients
    • saute the veggies so they are ready to go
    • day of, simply blend everything and serve!

    How to store leftovers

    The best thing about soup is that it's easy to make a big batch and store for another time! This vegan tomato soup is super freezer friendly, in fact you'll often find it in my freezer ready to save me from a crazy day.

    If you're going to freeze this, first make sure it is completely cooled down. The store in a freezer safe airtight container. I also put a layer of plastic wrap over the soup, sealing the top by directly laying it on it. This helps freezer burn.

    How to Make Healthy Vegan Tomato Soup

    This recipe not only is loaded with veggies but it's also so easy to make! Here are the 3 easy steps:

    1. Prep all the ingredients. Bowls with creamy tomato soup ingredients on a wooden tray
    2. Saute. Wooden spoon mixing veggies cooking in a metal pot
    3. Blend. Top view of a blender with creamy tomato soup inside

    Serve with your favorite things! See above for all our ideas!

    Love soup and want more kinds? Here are a few other favorites! 

    • Instant Pot Smoky Kale and White Bean Soup
    • Veggie Noodle Miso Soup
    • Cauliflower and Roasted Butternut Squash Soup
    • The Ultimate Creamy Winter Squash Soup

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    White handled soup bowls filled with creamy tomato soup and topped with crushed pretzels

    Healthy Vegan Tomato Soup Recipe

    Sophia DeSantis
    This healthy vegan tomato soup will be your new go to recipe for the whole family! It's filled with veggies, but so creamy and good you would never know!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course 30 Minutes or Less, Main Course
    Cuisine American
    Servings 6
    Calories 137 kcal

    Equipment

    • Blender

    Ingredients
     
     

    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 1 cup chopped sweet or yellow onion
    • 1 teaspoon chopped garlic , 2-3 cloves, depending on size
    • your favorite oil for sautéing ,or use broth if oil free
    • ¼ cup fresh basil
    • 1 tablespoon fresh oregano
    • 1 tablespoon fresh thyme
    • 1 teaspoon smoked paprika
    • 28 ounces crushed tomatoes , can use diced or whole too since you will be blending it
    • 4 cups veggie broth , low sodium if needed
    • ½ cup cashews (see note)
    • 1- 1 ½ teaspoons sea salt , taste and add more if needed
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Sauté the carrots, celery, onion and garlic in a pan over medium heat using oil (or veggie broth) until soft, about 5 minutes.
    • Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. Allow to cool a bit.
    • Add the rest of the ingredients into a blender, then add the sautéed veggies. Blend on high until smooth and creamy.
    • If your blender is able to, you can blend it until hot and serve right away.
    • You can also transfer it to a pot and cook 5-10 minutes, or until hot, and serve.

    Notes

    • If you are not using a high speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
    • You can also sub some of the cashews for slivered almonds.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 137kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 472mgPotassium: 628mgFiber: 5gSugar: 10gVitamin A: 4211IUVitamin C: 17mgCalcium: 88mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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    1. Tina

      February 18, 2022 at 8:06 pm

      Considering I didn't add any of the fresh herbs and I used a little coconut milk with almond milk instead of soaked cashews, this turned out awesome. I was in a time crunch so I just sped through this recipe and eyeballed everything. Used an immersion blender. Also Better Than Boullion roasted veg. Added some red chili flakes and regular paprika because I keep forgetting to buy smoked. The flavors melded even more overnight. Yummmm. Eventually I'll make this with cashew cream.

      Reply
      • Sophia DeSantis

        February 19, 2022 at 12:20 pm

        That's great to hear Tina! Thrilled you liked it! Hope you try it with the cashew cream too!

        Reply
    2. Katy

      February 01, 2022 at 7:41 pm

      Love this recipe. I subbed fresh Roma tomatoes for the canned. It made a more marinara ish soup. Still delish but next time I’ll follow recipe exactly and use canned.

      Reply
      • veggiesdontbite

        February 02, 2022 at 2:11 pm

        I'm so happy you liked it Katy! And thanks for letting us know what you tried!

        Reply
    3. genevieve @ gratitude & greens

      October 27, 2015 at 4:26 am

      This is perfect because it's getting cold outside and all I want is a warm bowl of cozy each night. I know what you mean about craving certain foods from a cafe... if only you could order soup online!

      Reply
      • veggiesdontbite

        October 27, 2015 at 12:40 pm

        Thank you! This is our favorite soup at the moment!! So tasty and easy to make!

        Reply
    4. Dina

      January 30, 2014 at 7:49 pm

      It sounds yummy, I have to try it.

      Reply
      • veggiesdontbite

        January 30, 2014 at 9:16 pm

        It's very good and easy to make. You'd love it!

        Reply
    5. Senite

      January 24, 2014 at 10:47 am

      I don't have fresh ingredients only dry but I do have everything else and I really love tomato soup and would like to make this, would dry ingredients work the same?

      Reply
      • veggiesdontbite

        January 24, 2014 at 11:08 am

        By dry, do you mean the spices? If so absolutely. Just make sure you use less dry than fresh, you need about 1/3 as much. For example instead of 1 tablespoon fresh oregano only use 1 teaspoon (1 tablespoon = 3 teaspoons). Let me know how it turns out!

        Reply
        • Senite

          March 14, 2014 at 11:05 am

          Yes I meant the spices. I loved it! Made it twice already in a big pot and I enjoyed it everyday for a week 🙂 thank you

        • veggiesdontbite

          March 14, 2014 at 11:12 am

          So happy to hear you enjoyed it! I hope you find others to enjoy as well.

    6. Vegenista

      January 23, 2014 at 7:50 am

      Beware!!! The Nordstrom soup is made with chicken stock!!! I worked in & out of Nordstrom stores for years as a regional make up artist & I lived for that soup! I was recently there with my Mom & we had a craving for that soup...but suddenly it occured to me that it might not be veg-friendly. I asked & it was confirmed. So sad! Your version looks much yummier anyway & way more healthful!!!

      Reply
      • veggiesdontbite

        January 23, 2014 at 7:59 am

        I hate it when that happens!! I had a feeling. It has heavy cream too which makes me sick so don't eat it anyway. But yes, it's amazing tasting and that's why I created this! You should give it a try when your craving hits, you'll love it! Thank you!!

        Reply
        • Sandi Martinez

          January 23, 2014 at 8:29 pm

          I can't wait to try it! My family is on week four of vegetarian only...no dairy, very tiny meat, no oil or processed carbs. All at once? what? I have a long way to go but you have inspired me! Keep up the good work!!! Thank you!

        • veggiesdontbite

          January 23, 2014 at 9:30 pm

          Wow Sandi! That's amazing!! So proud of you. Get in touch if you have any questions or get stuck and need some ideas. You'll love the soup. Super easy to make and delicious! Congrats friend!! And it doesn't sound like you have a long way to go, you are there! Woohoo!

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