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 8 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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Reader Interactions

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    • Support @ 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!!

  1. 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??

  2. 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

    • Support @ 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!

  3. 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!

    • Support @ 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

  4. 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!

    • Support @ Minimalist Baker says

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

  5. 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.

    • Support @ 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!

  6. 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!

  7. 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?

    • Support @ 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!

  8. 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!

    • Support @ 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!

    • Support @ 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!

  9. 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

    • Support @ 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!

    • Support @ 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!

  10. 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?

    • Support @ 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!