Quick and easy, this creamy Vegan Tomato Soup comes together in just 30 minutes and has added healthy plant protein to boot. Serve it with a dairy free grilled cheese sandwich for a comfort food meal even the kids will love. Perfect for a weeknight meal.
Forget about the tomato soup from a can! This homemade creamy tomato soup recipe can be made in just minutes and tastes so much better!
Soup is great in the fall and winter to warm you up, but I do eat soup all year long, especially at lunchtime. It’s such an easy meal to throw together and have leftovers to eat all week. It doesn’t get much easier than this Creamy Vegan Tomato Soup!
Ingredients you need
Ingredient notes and substitutions
This easy soup is dairy free, gluten free, oil-free and can easily be nut-free.
Tomatoes ~ I used canned for convenience. Crushed, diced, whole..doesn’t matter. You could even use fire roasted tomatoes if you like your soup a little spicy. The soup will be puréed in the end, so use whatever you have in your pantry.
Beans ~ The beans are going to make the soup thick and creamy. Any kind of white beans will work. I typically use cannellini beans. Chickpeas or navy beans will work, also.
I used canned for convenience, but if you have some dry beans cooked, that will work too.
Milk ~ I like almond, soy or oat milk. As long as you use a plain, unsweetened variety, any should work. I might stay way from full fat coconut milk as the coconut flavor would be too strong, but light coconut milk should be fine.
Go for soy or oat milk for a tree nut free option.
Broth ~ I like to use low-sodium vegetable broth and season with my own salt. If you don’t use low-sodium, you may not need any salt added later. Be sure to taste before adding more. You could also just use water instead of broth.
Spices ~ A little basil, salt and pepper is all you need. I use dried basil in this soup for convenience, but you can certainly use fresh basil in the summer if you have it. Sometimes, I use both – dried cooked in the soup and fresh as a garnish!
How to make vegan tomato soup
This creamy vegan tomato soup comes together easily in just 30 minutes.
Start by rinsing the canned beans well under cold water (1). Set aside to drain.
Sauté the diced onion in a little veggie broth or water until soft and translucent (2). Add the garlic, basil, salt and pepper and sauté for a minute to release the flavors (3).
Add the broth, tomatoes and beans (4) and stir to combine. Cook for 10 minutes.
Take off the heat and add the non-dairy milk (5). Using an immersion blender (6) purée the soup (7) until smooth and creamy (8).
Add the balsamic vinegar, if using. Taste and adjust seasoning as necessary.
Optional – garnish with fresh basil, drizzle of balsamic, fresh cracked black pepper and croutons or hemp seeds.
Store this vegan tomato soup in an air-tight container in the fridge for 3 to 4 days.
It can also be frozen. Store in a freezer safe container or plastic bag for 4 to 6 months.
Pro tips for success
It’s hard to mess up this recipe, it’s so easy! But, here are a few tips to make sure it works out perfectly.
~ Sauté the onions until they’re nice and soft.
~ Don’t add the garlic until the onions are soft, otherwise the garlic may burn.
~ Sauté the dried basil for a minute or two before adding the rest of the ingredients to allow the oils to release and get flavorful.
~ Rinse the beans well before adding to the soup to remove excess sodium and potential gas-causing compounds.
~ Be sure to use an unsweetened, unflavored variety of milk. I like almond, oat or soy best. Light coconut milk will also work, it’s creamy without a pronounced coconut flavor. I would advise against full fat coconut milk as the coconut flavor will be too strong. I would also advise against rice milk as it’s very thin.
~ Purée the soup until smooth…and then purée another minute to ensure everything gets blended up perfectly. If you don’t have an immersion blender, you can carefully transfer the soup to a blender to purée. You may have to do that in batches depending on how big your blender is.
~ Taste and adjust seasonings to your liking.
~ Pair the soup with a salad or sandwich for a heartier meal. Or serve it over noodles for a super kid-friendly option.
~ Leftovers are great the next day. You can even pack it in a thermos to take to work or school. My 9 year old daughter always requests it in her lunchbox!
Originally, bisque referred to broth made of shellfish. In current times, bisque is more typically referred to as smooth, creamy soup. This is usually done using heavy cream.
So, I guess you could call this Creamy Vegan Tomato Soup a Vegan Tomato Bisque. Instead of using heavy cream, I use blended white beans and non-dairy milk to make it creamy.
While canned soups, vegan or otherwise, may be high in sodium and contain oils, preservatives or additives, this homemade vegan tomato soup recipe is healthy!
It’s high in vitamins C, A, and K and high in calcium and iron. It even contains healthy plant protein.
The beans in this recipe will help make it thick and creamy.
If you like your soup even thicker, you can use less broth to begin with. If you want to try to thicken it after cooking, you can add more beans and purée again. Or you can add a cornstarch slurry, bring to a boil, then simmer until your preferred consistency.
If you find your tomatoes too acidic, you can try adding another pinch of salt, a sprinkle of sugar (the balsamic in this recipe is sweet and will help balance the acidity of the tomatoes) or a ½ teaspoon of baking soda.
More creamy vegan soups:
- Butternut Squash Apple Soup
- Velvety Green Vegetable Soup
- Sweet Potato Cauliflower Soup
- Smoky Vegan Broccoli Soup
- Creamy Almond Sweet Potato Soup
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Creamy Vegan Tomato Soup
- ¼ cup water or broth for sautéing or 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 2-3 garlic cloves minced
- 1 can (15 oz) cannellini beans or chickpeas
- 1 can (28 oz) crushed tomatoes or whole peeled or diced, whatever you have in your pantry
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 teaspoons dried basil
- 1 cup low-sodium vegetable broth or water
- 1 cup unsweetened plain non-dairy milk plus more to thin, if needed. I like almond, oat, or light coconut milk best.
- 1-2 tablespoons balsamic vinegar (optional)
- Sauté onion in water or broth (or oil) over medium heat until softened, about 5 to 6 minutes. Add garlic and spices and sauté 1 minute.
- Add beans, tomatoes and vegetable broth (or water) and stir to combine. Increase heat and bring to a boil, then turn down heat to medium-low and simmer for about 10 minutes.
- Take off the heat, add the non-dairy milk, and purée with an immersion blender until smooth. Alternately, you can transfer the soup to a blender and purée. If needed, add additional almond milk or water to thin to your desired consistency.
- Add more salt/pepper/basil to taste, if desired. Add the balsamic vinegar, if using, and stir.
- Serve hot.
Storage/Freezing Store leftovers in an air-tight container in the fridge for 3 to 4 days. You can also freeze this soup in a freezer safe container or plastic bag for up to 6 months.