This simple vegan tomato soup recipe makes a delicious, classic soup that is dairy allergy friendly and so tasty that everybody will enjoy it.
You may never buy the canned stuff again when you taste all the flavors in this soup. This is a great recipe to have in a pinch since it can be made pretty quickly with a few simple ingredients.
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How to make vegan tomato soup
First gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this vegan tomato soup recipe, you will need the following ingredients:
- olive oil
- red onion
- garlic
- flour
- unsweetened soy milk – I use Westsoy Unsweetened, plain soy milk
- cannedSan Martzano tomatoes
- fresh basil
- salt and pepper
Cooking vegan tomato soup
Add the olive oil to a 3 quart saucepan and heat over medium heat for about a minute. Add diced onions.
When they start to sizzle, decrease heat to low and cook about 5 minutes. Add garlic, and cook for another minute.
Add flour, and stir to combine as you continue to cook for about another minute.
Add the soy milk, and increase heat to medium.
Use a whisk to break down any lumps, and heat until simmering. Reduce heat to low, and simmer for 5 minutes, stirring often.
Remove from heat, and add in undrained tomatoes and basil.
Use an immersion blender to puree. Add salt and pepper to taste.
Return to heat, and simmer until heated through, about 3-5 minutes.
Optional: top with vegan parmesan and more fresh basil for garnish.
Leftovers
How long does vegan tomato soup last in the fridge? Store leftovers in the refrigerator in an airtight container for up to 5 days.
As always, use common sense and good judgement. If something looks or smells funky, don’t eat it.
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More Tomato Recipes To Enjoy
Vegan Tomato Soup
This vegan tomato soup recipe makes a delicious, classic soup that is dairy allergy friendly and so tasty that everybody will enjoy it.
Ingredients
- 2 Tablespoons olive oil
- 1/2 red onion diced
- 3 cloves garlic minced
- 3 Tablespoons flour
- 2 cups unsweetened soy milk I use Westsoy Unsweetened, plain soy milk
- 28 ounce can San Martzano tomatoes
- 15 leaves fresh basil
- salt and pepper to taste (I used 1/2 teaspoon salt 1/8 teaspoon pepper)
Instructions
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Add the olive oil to a 3 quart saucepan and heat over medium heat for about a minute.
-
Add diced onions. When they start to sizzle, decrease heat to low and cook about 5 minutes.
-
Add garlic, and cook for another minute.
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Add flour, and stir to combine as you continue to cook for about another minute.
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Add the soy milk, and increase heat to medium.
-
Use a whisk to break down any lumps, and heat until simmering.
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Reduce heat to low, and simmer for 5 minutes, stirring often.
-
Remove from heat, and add in undrained tomatoes and basil.
-
Use an immersion blender to puree.
-
Add salt and pepper to taste.
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Return to heat, and simmer until heated through, about 3-5 minutes.
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Optional: top with parmesan and more fresh basil for garnish
Recipe Notes
Nutrition information is approximate and was calculated using a nutrition label generator.
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