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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Tomato Soup (Easy Recipe!)

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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!

best easy healthy homemade vegan tomato soup recipe in a bowl with basil and crusty bread

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!

🥘 Ingredients

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!

ingredients for best, easy, healthy, homemade vegan roasted tomato soup recipe

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.

📖 Variations

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.

🔪 Instructions

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.

roasted tomatoes on a sheet pan

Roast Tomatoes: Roast until the tomatoes are lightly charred and slightly shriveled. Reserve the juices for the soup.

roasted tomatoes on a sheet pan

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.

ingredients for soup added to stock 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.

garlic and broth added to pot

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.

immersion blender blending soup in a pot

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.

best easy healthy homemade vegan tomato soup recipe in a pot

Enjoy Warm! Carefully divide the hot soup into four individual serving bowls, top with chives or fresh parsley if desired.

vegan roasted tomato basil soup served in a white bowl

❓ Recipe FAQs

Is vegan tomato soup kid-friendly?

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.

Is Campbell’s tomato soup vegan?

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.

How should I store vegan roasted tomato basil soup?

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.

Can I freeze creamy vegan tomato soup?

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.

What should I serve with creamy tomato soup?

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!
best easy healthy homemade vegan tomato soup recipe in a bowl with basil and crusty bread

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🎥 Watch How to Make It
best easy healthy homemade vegan tomato soup recipe in a bowl with basil and crusty bread
Print Recipe
5 from 13 votes

Roasted Vegan Tomato Soup With Garlic

This delicious vegan tomato soup with garlic is full of healthy ingredients. It's creamy and full of flavor without the cream.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 96kcal
Author: Anjali Shah


  • 10 oz fresh cherry or grape tomatoes
  • 8 cloves garlic
  • olive oil cooking spray
  • ¾ cup cooked brown rice
  • 2 cups low sodium vegetable stock
  • 15 oz unsalted fire roasted tomatoes
  • tsp salt
  • ¾ tsp ground pepper
  • 2 tbsp minces fresh chives


  • 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.


Top tips For Making Roasted Vegan Tomato Soup with Garlic
  • 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.
Adapted from CookingLight


Serving: 1.25cups | Calories: 96kcal | Carbohydrates: 17.4g | Protein: 1.8g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 438.4mg | Fiber: 1.7g | Sugar: 5.5g

Posted In…

Plant Based Soups And Stews ·

Plant based soups can be hearty enough for a cozy winter meal, or fresh and light like my summery cucumber gazpacho. All of my vegetarian soup recipes are made with wholesome ingredients, and are hearty enough to be a main meal.

These healthy soup recipes are all packed with veggies, super flavorful, and deliciously filling! Try favorites like this mushroom soup without cream, this 15 bean soup (crock pot recipe), my Italian chickpea soup, this curried cauliflower soup, and my instant pot tomato soup

40 responses to “Vegan Tomato Soup (Easy Recipe!)”

  1. Never buy icky canned soup again! This was so fresh and delish and super easy! Next time I am making a double batch to freeze!5 stars

  2. I love tomato soup and this roasted recipe was really good and way healthier than the typically cream and sugar filled kind. I love the addition of the rice. Very tasty!5 stars

  3. This is by far the best tomato soup I’ve ever had and so easy to make. I added about 3/4 of extra broth (I used low sodium chicken broth instead because I prefer the flavour over veg broth) and really kept an eye on the tomatoes, mine took about 35 minutes. I am making another double batch today. Thank you such an easy, nutritious and delicious soup Anjali!5 stars

  4. This looks like it would be good. I tried to follow the recipe, but my tomatoes were burned to black ash being in the oven for 50 minutes at 400 degrees. Nobody else had this problem? I guess I’ll have to try again and actually watch for the point where they’re “slightly charred.”

    • Hi Emily! Every oven is different – it sounds like your oven is much hotter than mine! I would just watch the tomatoes and take them out when they’re a little charred and blistered slightly on the top. Hope that helps!

  5. This soup sounds and looks so delicious! I love that the tomatoes are roasted — that adds so much flavor to this very healthy soup!5 stars

    • Hi Megha! If you have a toaster oven you can use that too! You’ll need an oven or toaster oven to roast the tomatoes – there’s no other way around that. But if you don’t have an oven or a toaster oven, then you can replace the fresh roasted tomatoes with canned fire roasted tomatoes in the recipe. Hope that helps, let me know if you have any other questions!

  6. Thanks for sharing your culinary creations. This seems to me a wonderful recipe to share with my family, i hope to continue to try more recipes, all looks very delicious. Thanks.

  7. I love soup and this recipe looks healthy and simple! I will try this recipe. Thanks for this healthy soup!

  8. Can I use olive oil instead of the cooking spray? Or what kind of oils do you recommend for this recipe? I’m actually trying to find alternatives to cooking spray and the vegetable stock, they’re not recommended for my diet,

    • Yes absolutely – you can use olive oil instead of the cooking spray. Even better, you can make olive oil into a “mist” by combining 1 part olive oil with 3-5 parts boiled distilled/filtered water in a misting spray bottle – that’s what I’d do for this particular recipe. Hope that helps!

  9. This looks amazing! Healthy, simple and oh, full of tomatoes! Just the kind of recipe I am looking for!

  10. Thanks for sharing your culinary creations. My grandma always made a wonderful tomato soup that was hearty but unfortunately SO fatty with lots of cream and butter! I am definitely going to try your healthy version of this comfort food.

    • Thanks Rica!! And yes – I agree – the traditional version of tomato soup can be really high in fat and calories – I hope this modified version hits the spot for you!

  11. I love soup and also a fitness conservative. I find those canned soup’s preservatives really unhealthy.

    Thanks for this healthy recipe Anjali.


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