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Creamy Vegan Tomato Soup – quick and easy, this dairy free tomato soup comes together in just 30 minutes and has added healthy plant protein to boot. Perfect for a weeknight meal.
We are slowly, but surely easing into the fall season. School has begun, the sun is setting earlier and I’ve even seen some leaves start to fall.
You know what that means…..SOUP!
Soup is great in the fall to warm you up, but I do eat soup all year long, especially at lunchtime. Its 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!
Quick and Easy 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!
It’s the perfect lunch paired with a salad, sandwich (grilled cheese, of course!), or just some crackers. My grandma always serves her tomato soup with noodles, which is a great kid-friendly option.
I love it paired with my Pumpkin, Apple and Caramelized Onion Vegan Quesadilla.
Pack it up in a thermos to take to work or for your kids to enjoy at school. My youngest daughter often requests this soup in her lunchbox – it’s one of her faves!
More yummy pairings for this quick and easy soup:
Versatile Tomato Soup Ingredients
This soup gets its creaminess from white beans (or chickpeas) and unsweetened almond milk, making it dairy free and gluten free.
Need a nut-free option? Use unsweetened soy milk. You can also make this tomato soup with coconut milk, but I would suggest using lite coconut milk opposed to full fat to avoid a strong coconut flavor that will overpower your soup.
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 in the soup and fresh as a garnish!
Grab a bowl and warm up this season!
Vegan Tomato Soup
I hope you love this Creamy Vegan Tomato Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 1/4 cup water for sautéing (or 2 tablespoons extra virgin olive oil)
- 1 onion (diced)
- 2-3 garlic cloves (minced)
- 1 15 oz can cannellini beans (or chickpeas)
- 1 28 oz can whole peeled tomatoes (or crushed or diced, whatever you have)
- 1 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 tsp dried basil
- 1 cup water (or low-sodium vegetable broth)
- 1 cup unsweetened plain almond milk (or more water) (plus more to thin, if needed)
- 1-2 tablespoons balsamic vinegar (optional)
Sauté onion and garlic in 1/4 cup water (or 2 tbsp oil) over medium heat until softened, 5 to 6 minutes.
- Add beans, tomatoes, spices and 1 cup water and stir to combine.
- Turn heat to med-low and simmer for about 10 minutes until everything is heated through.
Take off heat, add the almond milk, and puree with an immersion blender until smooth. Alternately, you can transfer the soup to a blender and puree. 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.
- Enjoy!
Recipe updated April 2019. Original recipes posted September 2014.
More Delicious Creamy Dairy Free Soups to Love:
- Butternut Squash Apple Soup
- Velvety Green Vegetable Soup
- Sweet Potato Cauliflower Soup
- Smoky Vegan Broccoli Soup
Some photos from the original post. My photos have come a long way since then!
Joelle says
11/06/2016 at 6:23 pmJust made this and was fantastic! I also added some sun dried tomatoes to give a little more richness and used oregano instead of basil. Thank you! Tomorrow I will make the quesadillas to go with it.
Jenn S. says
11/07/2016 at 8:48 amHi, Joelle! So ironic because I am making this tonight! I’m so glad you liked it. Love the addition of sun-dried tomatoes. And it couldn’t be easier, right?! I hope you love the quesadillas too. Thanks for stopping by. Have a great week!
Jan Penny says
02/24/2015 at 3:56 pmThank you for the recipe! I made my onions chunky and didn’t blend them. I just blended drained white beans with canned diced tomatoes and added them to the sauteed onions and garlic. I added one teaspoon on pure maple syrup. Otherwise I followed the recipe.
This reminds me of the Tomato Street tomato soup that I love. I served myself a slice of whole wheat artisan bread, lightly toasted with a slice of avacado on top with salt and pepper. I will add some mushrooms to the other serving and serve it on top of spaghetti squash for dinner tonight.
This is wonderful and very filling and I can imagine tons of happy variations! I’m very grateful for the recipe!
Jenn S. says
02/24/2015 at 4:59 pmI love the idea of putting on spaghetti squash! I will definitely try that! So glad you liked it. Thanks for stopping by to let me know!
Tour Bus Mom says
02/14/2015 at 9:26 amJust made a big pot to give to others for Valentine’s Day! Added some plain soy milk, balsamic drops on top with fresh basil, and spinach. Very good and pretty.
Jenn S. says
02/14/2015 at 9:30 amWhat a great way to spread the love on Valentine’s Day! I’m so glad you liked it!!
Kip says
09/14/2014 at 9:04 amI love the looks of both the soup and what its serving dish! Such a cute pattern.
sebestyen2 says
09/14/2014 at 2:26 pmThanks! My hubby got me those dishes for Christmas last year. I love all the colors! So cheerful!
Rosie Parfitt says
09/03/2014 at 11:22 amThis looks delicious! I used to love Campbell’s cream of tomato soup whenever I got sick and this looks to have the same creamy colour. I’m definitely going to be making this.
sebestyen2 says
09/03/2014 at 11:55 amIts funny you mention Campbell’s. I have always thought my Grandma’s tomato soup was the absolute BEST! I finally asked for the recipe when I got older and found out she simply combines Campbell’s tomato soup with chicken broth. WHAT?? LOL! Oh well, this soup is not quite as sweet as Campbell’s. You might want to use a sweet onion, like a Vidalia, to give it a little sweetness. Hope you like it!
Lynn Thurman says
09/03/2014 at 4:04 amThis sounds yummy. Anxious to give it a try using fresh tomatoes from my garden in lieu of the canned tomatoes.
sebestyen2 says
09/03/2014 at 11:51 amYes! This would be wonderful with fresh tomatoes….and fresh basil. I’m just trying to keep it really simple and accessible for everyone this month. Let me know how it turns out!
Lynn says
01/27/2015 at 8:59 pmJust made this tomato soup for dinner. Only took a few minutes to make & it turned out great. A delicious, quick,easy, light dinner. Will definitely make this again.
Jenn S. says
01/28/2015 at 8:44 amGlad you liked it!
NaturallyAwesomeMama says
09/02/2014 at 3:57 pmLooks great! And I have all the ingredients. Totally ready for Fall and all the yummy comfort foods that goes with it. 🙂
sebestyen2 says
09/02/2014 at 4:13 pmI know, right? I’m sad to see summer coming to an end (especially with another polar vortex predicted), but I LOVE fall so much! Can’t wait for apple and pumpkin picking, pumpkin bread, apple crisp, hot cocoa and less humidity! 🙂