Creamy Vegan Tomato Soup

Bowl of Vegan Tomato Soup with vegan cream and fresh basil leaves on top.

5 from 1 vote

My vegan tomato soup is so rich and creamy, you'd never know it was dairy free! It has a silky smooth texture and classic tangy tomato soup flavor, with a touch of fresh basil. A bowl of this cozy soup is absolutely perfect on a chilly day, and it's incredibly easy to make with just a handful of ingredients. This stuff is so much better than anything you could ever get from a can!

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 271kcal

Author: Alissa Saenz

Ingredients

2 tablespoons vegan butter
1 medium onion, diced
4 garlic cloves, minced
1 ½ cups vegetable broth
2 (28 ounce/794 gram) cans diced tomatoes
1 teaspoon organic granulated sugar
¼ teaspoon red pepper flakes, optional
½ cup vegan heavy cream alternative (see Note)
½ cup chopped fresh basil leaves
Salt and pepper, to taste

US Customary - Metric

Instructions

Melt the butter over medium heat in a large pot. Add the onion. Sweat the onion for about ten minutes, stirring often, until it becomes very soft.
Push the onion to the side, then add the minced garlic to the pot. Sauté the garlic for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, diced tomatoes, sugar, and red pepper flakes. Raise the heat and bring the liquid to a boil, then lower the heat. Allow the soup to cook at a low simmer for 20 minutes.
Remove the pot from heat. Blend the soup until smooth, either using an immersion blender or by carefully transferring it to a conventional blender and blending it in batches. Always be careful when blending hot liquids.
Return the soup to the pot. Stir in the vegan heavy cream. Place the soup back over medium heat for a minute or to to bring the temperature up if the cream has cooled it down too much. Remove the pot from heat when it's done.
Stir in the basil and season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Notes

There are a handful of vegan heavy cream alternatives available. I used Silk brand vegan heavy whipping cream. Coconut cream can also be used. Unsweetened vegan coffee creamer will also work, but you may need to increase the amount slightly.

Nutrition