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5 from 1 vote
vegan tomato soup recipe
Vegan Tomato Soup Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

A simple Vegan Tomato Soup Recipe with leftover pasta that will have you asking for more! Healthy plant based lunch! 

Course: Lunch, Soup
Cuisine: American, Healthy, Vegan
Servings: 4
Calories: 192 kcal
Author: Vicky
  • 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)
  1. 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.
  2. Add sun dried tomatoes and cook for 1-2 minutes.
  3. 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.
  4. Add coconut milk, bring to a boil and simmer for 10 minutes.
  5. Optional: Add some cut up penne pasta to the soup for a fuller meal.
  6. Garnish with fresh herbs.
Nutrition Facts
Vegan Tomato Soup Recipe
Amount Per Serving
Calories 192 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Sodium 614mg27%
Potassium 474mg14%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 1305IU26%
Vitamin C 44.2mg54%
Calcium 29mg3%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.