Easy 1-Pot Tomato Soup (Vegan)

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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

Easy 1-Pot Tomato Soup (Vegan)

An easy, creamy, balanced, and comforting tomato soup that’s nourishing, plant-based, and full of flavor. Just 1 pot required!
Author Minimalist Baker
Print
Bowl of creamy vegan tomato soup topped with croutons
5 from 26 votes
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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*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.

Nutrition (1 of 4 servings)

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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  1. Trina says

    I made this soup for lunch today. It is wonderful and quick to make. Served with rice paper bacon lettuce and tomatoe sandwich.
    Thanks again for another great meal.
    Trina

  2. Stacy says

    I made this as per the recipe, but with full-fat Thai Kitchen coconut milk as that was what we had in the cupboard. I blitzed it for quite a while with the immersion blender as I prefer smooth soups. It was delicious! It was very satisfying with a piece of whole-grain toast ripped into croutons. I did notice a slight taste of coconut, but not enough to bother me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your experience, Stacy!

  3. Suzanne Favreau says

    So delicious! I planned to freeze some of the soup, but my husband and I finished it in two days. It made a great dinner with homemade bread and a salad. Thanks for such a great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it! Thank you for sharing, Suzanne! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  4. Pip Bayley says

    Really easy recipe and delicious result. I couldn’t find Marzano tomatoes here in the UK in cans so used Datterini tomatoes, I’m sure with the same excellent result. Will be subbing soft brown sugar for maple syrup as it’s cheaper!! Once again Dana, your recipe came out tops, thank you.

  5. JennyG says

    Just made this and YUMMY. A few changes based on what I had: used a little dried parsley and dill, chipotle spice. A little nutritional yeast. Didn’t use the name brand tomatoes. Best tomato soup I ever ate!

  6. Cindy says

    Great tomato soup! I was craving tomato soup and grilled cheese and this was so comforting. I subbed cashew milk for coconut milk because I was afraid it would taste like coconut and it was nice and creamy. Thanks for the great recipe!

  7. Lindsey says

    This is a wonderful and delicious soup! I really appreciated the simplicity of the ingredients and how easy it was to prepare. I added an extra 14 oz can of tomatoes just because, as well as frozen kale and nutritional yeast.

  8. Sara says

    Would the chicken broth I have in my pantry be okay to substitute for the vegetable broth? Love to see a great dairy free recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Definitely! It might change the flavor slightly, but it will work just fine. Let us know what you think!

  9. Melanie says

    As a nonvegan but devoted soup lover, I was only expecting to like this recipe. I LOVE LOVE LOVE it. Made exactly as written, served with a sprinkle of parmesan cheese and a dash of Tabasco. Dipped a croissant in it and enjoyed every bite. Can’t thank you enough for posting it!

  10. Hadley says

    We so enjoyed this soup! Easy to make and absolutely delicious! I used oat milk instead of coconut milk (I hadn’t had a chance to go to the store) and added gnocchi and fresh spinach to make it a full meal. We got six good sized servings out of the batch and I cannot wait to eat the leftovers! So yummy and so simple to make! Will definitely make again and recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed this recipe, Hadley. Thanks so much for the lovely review and for sharing your modifications!

  11. Patty says

    Made this for a light dinner before the vegan holiday feasting, it was so simple with all pantry items…I consider onion and garlic pantry items. This is definitely a keeper and will be perfect for a snowy day. Thank you, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Patty. We are so glad you enjoyed the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  12. Sarah Hornbarger says

    Loved this soup. So easy and delightful. I was talking about it for days after. Thanks for another great vegan recipe!

  13. Kate says

    This is the BEST soup I have ever had. For real run to your kitchen and make this. LOL. Thanks so much for all your recipes.

  14. Mandi says

    This is now my go-to tomato soup recipe! I absolutely love it.

    I add a can of chickpeas and 1/4 cup of nutritional yeast to give it more of a bisque texture and flavor and it’s elevated it to the next level.

  15. Jaclyn says

    This is probably the best tomato soup I’ve ever had! Perfectly paired with vegan grilled cheese. Just freakin amazing

  16. Tish says

    I just made this and it’s freaking delicious. I didn’t realize that I was completely out of coconut milk. I subbed Not Milk.

  17. Cassy says

    Yummmmmmm! This is perfect and comforting! We had with grilled cheese and it was perfect for a cool night. I wondered if I would taste the coconut milk but I don’t at all. I made a double batch to freeze half for later.

  18. Beverley says

    The one pot tomato soup is divine, my poor husband was only allowed 1 bowl as I ferreted the rest away .I promised to make him more.

  19. Lisa says

    Excellent!!! Blanched 6 fresh Roma tomatoes and then deskinnd and deseeded instead of using the whole canned tomatoes. Everything else made as written. Absolutely divine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth! We haven’t tried this with oat milk and we aren’t sure what the results would be since it has a lot less fat, but it could work. Let us know how it goes if you give it a try!

      • Elizabeth says

        I did try this recipe with oat milk and the soup turned out great! Still thick and savory. I did let this simmer slow without a cover for awhile once the tomatoes were puréed. Lots left over and froze for a rainy day! Thanks!!

  20. Aarvi Shah says

    Hi!
    I want to make this except I don’t have coconut cream. I’m not vegan or anything so do you know what I could replace it with??

  21. Lyndie says

    Is there any way to use a crockpot for this? How could I do that? I’m a busy mama so I survive off of my crockpot haha

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lyndie, perhaps! It would still be best to sauté the onions and garlic, but it might also work to just add everything to a crockpot and cooking on low for 3-4 hours or on high for 2 hours. Let us know if you try it out!

  22. Erika says

    This is the second recipe I have made from your website. My kids loved it! Our family has dairy, gluten and egg sensitivities, so this soup was perfect for my little tomato soup lovers! Thank you for all of your great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Erika. We are so glad your kids enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Perrin says

    I used 45 ounces of fresh peeled tomatoes from the garden and omitted the can of diced tomatoes and the San Marino’s… other than that everything the same. Flavor was fantastic although I wish I would have strained out the seeds. Thanks for being awesome Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum – love to hear that this worked with fresh tomatoes! Thanks so much for the lovely review, Perrin!

  24. Baiba says

    Dear Dana,
    It was perfect! Had a ton of tomatoes from our garden, so I just used fresh, halved and unpeeled tomatoes instead of the listed tomato ingredients. When I blend with the immersion blender, the tomato skins get stuck in it, so I take them out – that’s an easy way to get the skins out of the soup.
    I added also the cooked garlic kale from your pumpkin soup recipe.
    You are doing such a great job!
    I am forever grateful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much, Baiba! We’re so glad to hear it worked with fresh tomatoes, and the kale would be so yummy here! So glad you enjoyed!

  25. B says

    I added some heat with hot peppers and some thyme and tarragon. Soup came out WONDERFUL! I added a little sherry at the end. YUMMM!

  26. Sigrid says

    This is great! Thanks for sharing. I can’t have coconut or cashew, do you think there’s another sub I could use, would unsweetened soy milk be weird to use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sigrid, we don’t love the flavor of soy milk in soups and it won’t add quite the same creaminess, but it should be okay. Let us know if you try it!

  27. Kaitlin says

    I’ve never made tomato soup before but found this recipe super simple and easy to follow. I ended up blanching a mix of Roma and vine tomatoes to replace the can of diced tomatoes. It tasted delicious and I’ll definitely be making it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, for fresh tomatoes, we would recommend slicing a small “X” at the bottom of each tomato, blanching them in boiling water for 1 minute, then peeling. You should then be able to use them in place of the canned tomatoes. The flavor will vary based on the tomatoes you’re starting with, so keep in mind you can add more tomato paste for greater depth of flavor. Hope that helps! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We find the tomatoes do a great job of covering up the coconut flavor. But if you’re super sensitive to the taste of coconut, you might prefer using cashew cream instead. Hope that helps!

  28. Sharon Irven says

    This looks yummy- how can I use fresh tomatoes instead of canned? It’s the height of tomato season here in Ontario, Canada

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, for fresh tomatoes, we would recommend slicing a small “X” at the bottom of each tomato, blanching them in boiling water for 1 minute, then peeling. You should then be able to use them in place of the canned tomatoes. The flavor will vary based on the tomatoes you’re starting with, so keep in mind you can add more tomato paste for greater depth of flavor. Hope that helps! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, for fresh tomatoes, we would recommend slicing a small “X” at the bottom of each tomato, blanching them in boiling water for 1 minute, then peeling. You should then be able to use them in place of the canned tomatoes. The flavor will vary based on the tomatoes you’re starting with, so keep in mind you can add more tomato paste for greater depth of flavor. Hope that helps! Let us know how it goes!

  29. Dezi says

    This recipe sounds delicious. Since it’s end of the summer season in the part of the world where I live do you happen to know how I could use the fresh tomatoes from my backyard to replace the ones in this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dezi, for fresh tomatoes, we would recommend slicing a small “X” at the bottom of each tomato, blanching them in boiling water for 1 minute, then peeling. You should then be able to use them in place of the canned tomatoes. The flavor will vary based on the tomatoes you’re starting with, so keep in mind you can add more tomato paste for greater depth of flavor. Hope that helps! Let us know how it goes!