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!
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.
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.
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…).
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!
We hope you LOVE this tomato soup! It’s:
& 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
- Creamy Roasted Cauliflower Soup
- Warming Red Lentil Sweet Potato Soup (Instant Pot!)
- Creamy Asparagus and Pea Soup
- Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)
- Roasted Butternut Squash Soup
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!
Easy 1-Pot Tomato Soup (Vegan)
- 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.
*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.
Leave a Comment & Rating!