This creamy vegan Tomato soup recipe just needs canned tomatoes, rosemary, oregano, vegetable stock, and sundried tomato tapenade. – An Ultimate Soup Recipe
A vegan tomato soup recipe can seriously be good for the soul. Remember those books, chicken soup for the soul? Well I say vegan tomato soup recipe for the soul.
MY LATEST VIDEOSJust thinking of those books brings me back to my teen years. I used to love all of those stories – I just gobbled them right up – strange thinking about it now, so many years later. Come to think of it, I’m not sure some of those stories aren’t entirely made up; I mean it would make sense to fabricate at least a few of them to get the proper takeaway in the end and teach us teenagers a lesson, right? What do you think?
But back to this vegan tomato soup recipe. I love all kinds of soup (currently my favorite being a tie between this one and my black bean pumpkin soup). It’s just such comfort food; whether it’s winter or summer I need soup in my life. And when I make a big pot of soup I can eat it for every meal for days. I do not even need variety – a winning soup recipe is enough to keep me satisfied.
This vegan tomato soup recipe comes together in no time at all and is packed full of flavor. Instead of the Campbell’s can make your own home made version from scratch. A few veggies can really come together magically. We’re talking canned tomatoes, red pepper, garlic and onion as the base. And for the finishing touch the sundried tomato tapenade (or sun dried tomato pesto) adds that extra depth in flavor. Top the soup off with some coconut cream to give it a richer creamier texture but still keeping it vegan.
If you’ve got a blender handy, feel free to puree the soup if you like a silkier smoother texture.
Let me know what you think of my vegan tomato soup recipe in the comments below!
A simple Vegan Tomato Soup Recipe with leftover pasta that will have you asking for more! Healthy plant based lunch!
- 1 tablespoon oil
- 1 onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced,
- 1/4 cup chopped sundried tomatoes
- 1 can stewed/diced tomatoes 14.5 oz
- dash of dried rosemary
- dash of dried oregano
- 2.5-3 cups chicken stock or vegetable stock for vegetarian/vegan version
- 2 tablespoons sundried tomato tapenade
- 1 cup coconut milk
- handful cooked penne pasta cut up (use brown rice pasta for gluten free) (optional)
- Heat oil in pot over low heat. Add diced onion and cook for a couple minutes. Add bell pepper and continue to cook for 5-10 minutes. Add garlic and cook for 1-2 minutes.
- Add sun dried tomatoes and cook for 1-2 minutes.
- Add canned tomatoes, rosemary, oregano, vegetable stock, and sundried tomato tapenade. Add salt to taste. Bring to a boil and simmer over low heat for 20 minutes.
- Add coconut milk, bring to a boil and simmer for 10 minutes.
- Optional: Add some cut up penne pasta to the soup for a fuller meal.
- Garnish with fresh herbs.
Kelsey says
Hey…..you know chicken and chicken broth isn’t vegan….right?? You really shouldn’t title this as a “vegan soup” if it isn’t vegan….it’s not even vegetarian! :\
Vicky says
Hey Kelsey
In the recipe I wrote that you should use vegetable broth for a vegan or vegetarian version. The only ingredient in this soup that might not adhere to vegan/vegetarian diet is the broth and which broth to use is up to the person who is making the soup. If you are not vegan/vegetarian you can use chicken broth and if you are you can use vegetable broth. Since this is such a simple substitution to make I feel comfortable labeling the recipe as vegan.
Kelsey says
Except it’s a bit insulting to a vegan, to click on a “vegan”recipe, when half of the blog is about using chicken as broth.
Vicky says
I’m sorry that you were offended by the post. Though I thinks it’s fair to label the recipe as vegan I can see why you as a vegan wouldn’t want to read about chicken in the write up.
Jamison says
Not to sound harsh, but it really isn’t a big deal and shouldn’t be offensive. I’m a strict vegan and it is simple to just not use chicken broth. Sure it might throw someone off if they’re not vegan and don’t read the ingredients, but I doubt people think chicken broth is vegan. If they do they should probably not be cooking vegan. There are so many concerns in the world much greater than if someone wants to substitute chicken broth in a vegan recipe. If the world operated like that then I would not be able to cook anything. Substitutions exist for a reason and it isn’t hard to alter any recipe.
P.S.- This recipe sounds really awesome. I can’t wait to try it.
Vicky says
Thanks so much Jamison! Glad to hear I’m not the only one who feels this way !
Shada says
I am vegan and am grateful for the vegan labeling because it has allowed me to encounter this with a vegan search!
I prepare vegan lunches for the street kids where I live. I will be preparing this tomorrow – I’m looking forward to it!
Thank you so much!
Vicky says
Hope you enjoyed the recipe!! Let me know how it turned out ! : )
ESL says
I think this looks delicious. I make a creamy tomato soup regularly, but love this variation with sun dried tomatoes and sun dried tomato pesto… looks so good.
P.S. Regarding earlier comments, some people are just bound and determined to be negative. Any vegan knows how to substitute veggie broth for chicken broth in a recipe.
Vicky says
Thanks so much! The sundried tomatoes make for a great addition! Thanks for the support regarding the chicken vs veggie broth — I appreciate it : ))
Mara says
Can I sub out the sundried tomato tapenade for something else? I am on a budget so less ingredients equal less money
Vicky says
You can omit it. The soup will still be delicious!
Nancy says
This looks pretty!