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Creamy vegan tomato soup is classic, old-fashioned tomato soup, period. Here’s how to make it the best possible version of itself.
Why we love this recipe
A comforting bowl of creamy vegan tomato soup hardly needs an introduction. But here’s why we love this ideal plant-based version of a classic recipe. It’s:
- Smooth and silky
- Satisfying but not overly rich
- Perfectly seasoned
- Flexible, to accommodate your dietary preferences
- Make-ahead friendly
- Just so ridiculously good
I first published an earlier version of this recipe here way back in 2012. I’ve since updated the post for clarity and made some changes to the recipe.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- White onion is sweeter and larger than most other varieties and works really well here. It’s no big deal, though. You can use a large yellow or red onion or even a couple of medium-sized shallots.
- I’ve called for diced canned tomatoes. Whole or crushed are also fine. In all cases, use the entire contents of the can.
- A good-quality basic olive oil imparts a lovely backbone of flavor to this recipe without being obtrusive. If you prefer, you can use your favorite vegan butter.
- Homemade vegetable stock works beautifully if you happen to have some on hand. If not, this recipe is great with a high-quality boxed veggie broth, too (that’s usually what I use). My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
- Use all-purpose flour, or, to make this recipe gluten-free, a good 1:1 GF flour blend.
- A teaspoon of herbes de Provence adds the perfect subtle flavor to this classic recipe. Blends vary but usually contain some combination of savory, marjoram, rosemary, thyme, oregano, and lavender.
How to make it
Here’s an overview of what you’ll do to make a perfect pot of creamy vegan tomato soup. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Cook the onions and garlic in the olive oil until softened.
- Stir in the flour, then the broth.
- Add the rest of the ingredients and bring to a boil. Cover and simmer for 30 minutes.
- Purée the soup. That’s it!
Expert tips and FAQs
I thing creamy tomato soup is the ideal companion for a sandwich. Try a grilled cheese with your favorite vegan cheese and butter — especially my sauerkraut grilled cheese with dijon.
As with most soups, this one only improves over time. You can make this recipe up to a week in advance, store in an airtight container in the fridge, and reheat on the stovetop or in the microwave. Or freeze for up to a year. Treat any leftovers the same way.
More favorite vegan soup recipes
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Creamy Vegan Tomato Soup
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 white onion, diced small
- 8 cloves garlic, chopped
- 1 teaspoon fine sea salt
- 3 tablespoons (23 grams) flour
- 4 cups (950 ml) good vegetable stock or broth
- 1 28- ounce 793-gram can diced tomatoes
- 1 tablespoon (12 grams) sugar
- 1 teaspoon herbes de Provence
- ¼ teaspoon freshly ground black pepper
Instructions
- Warm the oil in a 5-quart pot over medium heat.
- Add the onion, garlic, and salt. Cook, stirring frequently, until onion is softened, about five minutes. Control the heat as necessary to avoid browning.
- Sprinkle in the flour and cook, stirring almost constantly, for 30 seconds.
- Pour in the broth and stir well to distribute the flour-coated onions and garlic and allow the flour to incorporate into the broth.
- Stir in tomatoes, sugar, herbes de Provence, and pepper.
- Raise heat to high. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- With an immersion blender or in a regular or high-speed blender, carefully purée the soup, in batches if necessary, until perfectly smooth.
Notes
- White onion is sweeter and larger than most other varieties and works really well here. It's no big deal, though. You can use a large yellow or red onion or even a couple of medium-sized shallots.
- I've called for diced canned tomatoes. Whole or crushed are also fine. In all cases, use the entire contents of the can.
- A good-quality basic olive oil imparts a lovely backbone of flavor to this recipe without being obtrusive. If you prefer, you can use your favorite vegan butter.
- Homemade vegetable stock works beautifully if you happen to have some on hand. If not, this recipe is great with a high-quality boxed veggie broth, too (that's usually what I use). My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
- Use all-purpose flour, or, to make this recipe gluten-free, a good 1:1 GF flour blend.
- A teaspoon of herbes de Provence adds the perfect subtle flavor to this classic recipe. Blends vary but usually contain some combination of savory, marjoram, rosemary, thyme, oregano, and lavender.
- As with most soups, this one only improves over time. You can make this recipe up to a week in advance, store in an airtight container in the fridge, and reheat on the stovetop or in the microwave. Or freeze for up to a year. Treat any leftovers the same way.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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