Easy 1-Pot Tomato Soup (Vegan)

Food

Bowl of vegan tomato soup with croutons and basil on top

Bowl of vegan tomato soup with croutons and basil on top
Pot of vegan tomato soup being blended with an immersion blender

Holding the sides of a bowl of our easy vegan tomato soup

Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredients and quick and easy methods!

This 1-pot wonder is the perfect pairing for grilled cheese sandwiches, vegan BLTs, grilled romaine salads, and beyond. Let us show you how it’s done! 

Vegetable broth, tomatoes, olive oil, onion, coconut milk, tomato paste, salt, pepper, basil, garlic, and maple syrup

How to Make Tomato Soup

The elements of a classic tomato soup are simple: sautéed onions, garlic, and dried basil bring depth of flavor, while whole peeled San Marzano tomatoes (a super sweet and balanced variety!) bring all tomato lovers’ dreams to life.

Pot of sautéed onions and garlic next to tomatoes, tomato paste, and vegetable broth

Coconut milk is the dairy-free secret for bringing everything together and adding rich creaminess. And when using light coconut milk here, it magically doesn’t taste like coconut (we promise)!

Tomato paste and diced tomatoes add even more rich tomato flavor, while vegetable broth lightens it up, and maple syrup enhances the natural sweetness of the tomatoes.

Pouring vegetable broth into a pot with tomatoes, coconut milk, salt, pepper, basil, onion, garlic, maple syrup, and broth.

Stir and let all the flavors meld together as it bubbles away (while you wait, it’s a great time to start getting that grilled cheese sandwich ready…).

Using an immersion blender to make creamy tomato soup

When all of the ingredients have warmed through, we blend! Our preferred method is an immersion blender because it’s the quickest and easiest. If using a traditional blender, it’s important to let the soup cool for at least 10 minutes and make sure your blender lid is vented and letting out steam.

All that’s left to do is dig in to this creamy bowl of tomatoey goodness!

Big pot of creamy tomato soup

We hope you LOVE this tomato soup! It’s:

Creamy
Classic
Rich
Balanced
Comforting
& Quick and easy!

It reheats beautifully, making it perfect for meal prep and enjoying throughout the week with your favorite sandwiches, salads, and beyond! Try it with our BEST Vegan Grilled Cheese Sandwich, Chickpea Sunflower Sandwich, Vegan “BLT” Sandwich, or Grilled Romaine Caesar Salad with Herbed White Beans (30 Minutes!).

More Creamy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a spoonful of creamy tomato soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 (2-cup servings)

Course Side, Soup

Cuisine Gluten-Free, Vegan

Freezer Friendly 1-2 Months

Does it keep? 4-5 Days

  • 2 tsp olive oil (if oil-free, sub twice the amount in water, plus more as needed to prevent sticking)
  • 1 ½ cups diced yellow onion (~1 large onion)
  • 1-2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 (28-ounce) can whole peeled San Marzano tomatoes, in juices
  • 1 (6-ounce) can tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup vegetable broth (sub up to half with extra coconut milk for creamier soup)
  • 1 (14-ounce) can light coconut milk (or sub full-fat for creamier soup)
  • 3/4 tsp each sea salt and black pepper
  • 1-2 Tbsp maple syrup

FOR SERVING optional

  • Vegan parmesan cheese
  • Freshly chopped basil
  • Croutons (see notes for homemade // use gluten-free if needed)
  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.

  • Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.

  • Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool first to avoid an explosion).
  • Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.

  • Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
  • Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.

*To make croutons, slice day-old bread (we like sourdough) into cubes (it can be easier to do this with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C), or until golden brown and toasty.
*Recipe as written makes ~8 cups (2 liters) soup.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from the Creamy Tomato & Herb Bisque in our Everyday Cooking cookbook.

Serving: 1 (two-cup serving) Calories: 234 Carbohydrates: 34.9 g Protein: 5.9 g Fat: 9.1 g Saturated Fat: 5.8 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1073 mg Potassium: 1224 mg Fiber: 6.9 g Sugar: 20.7 g Vitamin A: 1231 IU Vitamin C: 16.1 mg Calcium: 117 mg Iron: 2.9 mg

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