Vegan Tomato Soup (Easy Recipe!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Delicious vegan tomato soup is creamy, satisfying, and full of sweet tomatoes! This rustic soup is thickened with brown rice instead of heavy cream. Serve with crusty bread or a vegan grilled cheese sandwich for a hearty lunch or dinner!
One of our guilty pleasures is homemade vegan tomato bisque. Most creamy tomato soups are heavy, thanks to the addition of butter and cream. I like to give it a healthy upgrade by using a secret ingredient in place of cream.
For this lighter, vegan roasted tomato soup, I roast the tomatoes first. The tomatoes shrivel and caramelize for a deep, sweet flavor! Brown rice, my secret ingredient, thickens this easy soup to make it creamy, and then I puree it right in the pot.
The result is the most perfect, creamy vegan tomato soup recipe, even better than the kind you’d get at your favorite restaurant. I top it with a dollop of vegan yogurt and some chives or fresh parsley for a touch of green! I can’t seem to get enough of this plant-based tomato soup. It’s creamy, hearty, and healthy too!
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👩🍳 Why This Recipe Works
- Creamy soup with no butter or cream
- The best vegan tomato soup!
- Easy meal that’s packed with flavor
- Made with wholesome, plant-based ingredients
- Comforting with a rich taste
- Only 8 ingredients, including salt and pepper!
This vegan roasted tomato soup requires simple ingredients you can find at your local grocery store. For the full ingredient list and nutritional information, see the recipe card below!
Fresh Tomatoes: Roasted tomatoes add that something extra! Cherry tomatoes are naturally sweet and great for roasting. If you can’t find them, grape tomatoes work too.
Garlic: Garlic adds a sweet and nutty flavor to soup. Eight cloves may seem excessive, but fresh garlic mellows and sweetens as it cooks.
Brown Rice: Brown rice thickens this non-dairy tomato soup without the need for butter or cream. As the soup cooks, the starches in the brown rice release, creating a smooth soup once pureed.
Vegetable Stock: Vegetable broth is the flavorful base for this healthy tomato soup. If you’re not vegan, chicken broth works great too.
Fire Roasted Tomatoes: Fire roasted tomatoes have a sweet and smoky taste to them. It’s a quick shortcut that brings even more flavor! Canned whole tomatoes can be used too. San Marzano tomatoes are a popular choice for their sweet taste and low acidity.
Seasoning: Don’t forget to season the soup! Salt enhances ingredients while black pepper adds a bold spice. For more heat, add a 1/2 teaspoon of red pepper flakes. Italian seasoning makes a great addition too.
Chives: For a green color and mild onion flavor.
Vegan cream of tomato soup is comfort food at its best! Try one of these unforgettable combinations for a little something extra.
- Fresh Herbs: Basil, rosemary, thyme, parsley, or mint all make great additions. Vegan tomato basil soup is a classic for a reason!
- Pesto: Top with a drizzle of vegan pesto and roasted pine nuts.
- Homemade croutons: Toss cubed bread with olive oil and seasonings then bake at 400 degrees until golden brown and crisp – about 12 minutes. For cheese croutons, add 1/4 cup of nutritional yeast with the olive oil.
- Toast: Toasted bread is the perfect complement to soup! Cut it into strips for easy dunking!
- Vegan Parmesan: Sprinkle vegan cheese on top of the hot soup until melted.
- Add Protein: One of my favorite ways to amp up the protein in this recipe is to add one 15oz can of white beans into this soup while it’s simmering. The beans will just add more creaminess to the soup when they are pureed.
- Cashew Cream: Drizzle cashew cream on top!
- Extra Veggies: You can sneak in more veggies into this soup like red bell peppers and baby spinach! Once both of these are cooked down and pureed, you won’t be able to taste them at all. Be sure to adjust seasonings if you’re adding extra ingredients though, so it’s not bland!
- Balsamic Vinegar: Drizzle balsamic vinegar on top for a sweet yet acidic punch.
- Plant Milk: Stir in full-fat or light coconut milk for extra creaminess! Other types of non-dairy milk (like almond milk or soy milk) can also be used, but it won’t be quite as creamy.
- Tomato Paste: For an intense tomato flavor, add a tablespoon or two of tomato paste.
Homemade vegan tomato soup shouldn’t be hard to make! Follow these simple steps for a hearty bowl of soup.
Cut Tomatoes, Coat & Season: Preheat the oven, then cut your tomatoes in half. Arrange them on a baking sheet. Spray the tomatoes with cooking spray then season with salt and pepper. You can toss them in olive oil or melted coconut oil in place of the cooking spray if you prefer. This step encourages them to caramelize in the oven.
Roast Tomatoes: Roast until the tomatoes are lightly charred and slightly shriveled. Reserve the juices for the soup.
Combine Ingredients In Pot: In a large pot or dutch oven, heat some olive oil or vegan butter over medium heat. Add the tomatoes, rice, garlic, veggie broth, and seasoning to the pot.
Simmer: Stir and bring the mixture to a boil on medium high heat. Reduce the heat and let the soup simmer for 20 minutes.
Blend Soup: Use an immersion blender to puree the soup right in the pot. If you don’t have a stick blender, carefully transfer the hot liquid to a high-speed blender or food processor and puree.
Note: If using a regular blender, I recommend pureeing in batches – starting on a low speed and bringing it up to a high speed. You can also hold a kitchen towel over the top of the blender so that the soup doesn’t splatter when you blend it.
Enjoy Warm! Carefully divide the hot soup into four individual serving bowls, top with chives or fresh parsley if desired.
❓ Recipe FAQs
This easy vegan tomato soup is naturally sweet from the flavors of the tomatoes and creamy from the brown rice. It’s a satisfying kid-friendly soup for all ages. My kids love sopping it up with a big chunk of whole wheat bread.
While the ingredients listed in Campbells tomato soup are free from animal products, it’s a much healthier and tastier option to make your own at home. Free from preservatives, with less sodium, and fresh ingredients, making your own tomato soup is simple, delicious, and a healthy alternative to canned.
Store tomato soup in the refrigerator in an airtight container for up to three days. Reheat in a large saucepan on the stovetop on medium-low heat.
Yes, I like to meal prep a double batch and freeze the leftover soup. Simply let the soup cool completely after cooking and then pour into an airtight container or portion into Ziplock bags. The soup will keep for 3 months in the freezer, fully defrost before gently reheating.
A light and crunchy chopped salad, a loaf of freshly baked crusty bread, grilled cheese sandwiches, or a hearty kale winter salad taste delicious alongside soup! For a more refined presentation, swirl some red wine vinegar into the soup and serve with torn basil leaves and a toasted whole wheat baguette.
💭 Expert Tips
- Use ripe tomatoes for roasting, they are naturally sweeter.
- Use an immersion blender to blend in the pot, or pour the soup into a high-speed or regular blender and blend in batches.
- Add a tablespoon of sugar or maple syrup if the acidity of the tomatoes tastes overpowering.
- If you want a soup that’s extra creamy, stir in vegan plain yogurt or canned coconut milk.
- Leftovers can be refrigerated or frozen.
- For best results, use canned as well as fresh tomatoes. The consistency will be better!
🍲 More Soup Recipes!
- Chunky and Hearty White Bean Soup
- Chunky Black Bean Soup
- Spicy Lentil and Swiss Chard Soup
- Tuscan Chickpea Soup
- Creamy Vegan Potato Leek Soup by Vegan Huggs
- Ginger Carrot Coconut Soup Recipe (Vegan)
📋 Recipe Card
Roasted Vegan Tomato Soup With Garlic
- Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
- Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
- Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
- Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup in the pot.
- Divide into 4 bowls, top with chives or fresh parsley if desired.
- Use ripe tomatoes for roasting, they will have more flavor.
- Use an immersion blender to blend in the pot, or pour the soup into a high speed or stand blender and blend in batches.
- Use a combination of the fresh whole roasted tomatoes and canned fire roasted tomatoes for a balanced flavor.
- Fresh herbs with this soup make it spectacular. Some of my favorites to add are basil rosemary, thyme, chives, parsley, or even mint!
- If you want a soup that’s extra creamy, stir in vegan plain yogurt.
- Drizzle a bit of of balsamic vinegar on top for a bit of tartness.
- Leftovers can be refrigerated or frozen.