This plant based soup is made with fresh tomatoes, herbs, and spices. It's perfect for using up your fresh summer tomatoes, or curling up with a warm cup of soup on a cool fall evening.
This tomato soup with coconut milk is the perfect way to make a creamy yet dairy free tomato soup or dairy free tomato basil soup.
I love how roasting the tomato, onion, and garlic in this recipe really brings out the incredible flavor of each ingredient. I probably should have called this recipe roasted garlic tomato soup because of how incredible the roasted garlic tastes.
Not only is this vegan soup amazing when made fresh, it's also one of my favorite meal prep ideas!
Tomatoes: Roma tomatoes are the star of the show in this recipe. If you're like me and need a little help with what types of tomatoes are out there and when and how to use them, check out this article about different types of tomatoes.
Onion: This recipe calls for a sweet onion in this recipe but you can use a classic yellow onion if that's what you have on hand.
Garlic: I used half a head of garlic in this recipe (roughly 6 cloves). I sliced the entire head of garlic in half and roasted in in the pan with the other veggies. See the picture below to see how I did this.
If you would prefer just to peel, crush, and season the garlic instead of cutting the whole head in half, that's completely fine.
Olive Oil: I always opt for extra virgin olive oil when cooking. You can also use another high heat neutral oil such as avocado oil in place of the olive oil.
Spices: This soup has a flavorful combination of salt, pepper, oregano, and rosemary.
Broth: I love cooking with organic vegetable broth, or making homemade vegetable broth.
Coconut Milk: The coconut milk helps give us the delicious creamy consistency and a little bit of sweetness that allows us to have dairy free tomato soup or a dairy free tomato basil soup.
See recipe card below for quantities.
This easy vegan tomato soup is simple to make and perfect to add to your weekly dinner rotation.
Step 1: Preheat the oven to 400 degrees Fahrenheit and while it heats up, wash and prep your ingredients. Wash the tomatoes, then slice them in half, peel and slice the onion, and prepare the garlic.
Step 2: Drizzle olive oil on the pan of veggies, and season them with the salt and pepper. Roast them in the oven for 40 minutes, tossing them at the halfway mark.
Step 3: Remove your roasted vegetables from the oven and transfer them to a large pot. Add the oregano and rosemary, and sauté for several minutes.
Step 4: Add the vegetable broth to the pot and bring everything to a boil. Once it has reached a boil, lower to a simmer, cover the pot, and let it continue to cook for about 30 minutes.
Step 5: Remove the pot from heat, stir in the coconut milk, let the soup cool slightly before using an immersion blender to blend the contents into a creamy consistency.
If you do not have an immersion blender you can use a traditional blender, but you will need to let the soup cool significantly before transferring it to your blender, and vent the lid while blending.
Step 6: Reheat your plant based soup if necessary, garnish with coconut milk, croutons, and fresh basil if desired, and enjoy!
Substitutions and Variations
This is already a vegan and gluten free tomato soup, but there are still plenty of other delicious changes you can make to this soup to truly make it your own.
My husband and I eat vegan diets and I have a family member that can't eat gluten, so it's important to me to have a gluten free soup recipe in my bank.
One great addition to this recipe is to add chopped basil to the soup while it cooks to easily turn this recipe into vegan tomato basil soup.
Adding 1 tablespoon of nutritional yeast will give you a cheesy soup flavor with added nutritional benefits and remaining fully plant based.
This soup stays good for up to 5 days in the fridge if it is kept in an airtight container or jar. I personally love storing soups in a large mason jar. It's an easy way to store 1-2 servings for quick and easy access.
To reheat, simply add back to a pot and reheat on the stovetop for several minutes.
You can also freeze this soup in an airtight container for up to 3 months.
If you enjoyed this recipe, be sure to try these next:
Vegan Creamy Tomato Soup
- Large pot
- Immersion blender or high speed blender
- 2 pounds Roma tomatoes
- 6 garlic cloves or half a head of garlic
- 1 sweet onion
- 2 tbsp olive oil
- 2 cups vegetable broth
- ½ cup coconut milk full fat
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ¼ tsp rosemary
- Preheat the oven to 400° Fahrenheit. Wash and slice the tomatoes, onion, and garlic. Toss the garlic, onion, and tomatoes in olive oil and season with salt and pepper. Roast in the oven for 40 minutes, tossing half way.
- Remove from the oven after roasting and transfer the vegetables to a large pot. Add the rosemary and oregano and sauté for several minutes.
- Add the broth and bring it to a boil. Once it has reached a boil, turn down to a simmer, cover, and let it continue to cook for another 30 minutes.
- Remove from heat, add the coconut milk, and let it cool slightly before using an immersion blender to fully blend the soup. See notes below if you do not have an immersion blender.
- Reheat if necessary, garnish as desired, and enjoy!