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Two winters ago, I caught a terrible cold and craved something warm. I threw together tomatoes, garlic, and coconut milk—and created my first vegan tomato soup. Since then, I’ve perfected this dairy-free tomato soup recipe over 50 times, developing four incredible plant-based variations.

What makes these vegan tomato soup recipes special: Actually creamy without dairy, ready in 30-45 minutes, restaurant-quality flavor, real measurements that work every time. Whether you want a classic creamy vegan soup, roasted garlic version, coconut-based recipe, or spicy variation, these healthy vegan soups deliver.

🔽 Jump to Recipe 🔽

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Quick Recipe Overview

Recipe	Time	Calories	Best For
Classic	35min	185	Beginners, kids
Roasted Garlic	60min	215	Special occasions
Creamy Coconut	35min	280	Comfort food
Spicy Basil	40min	220	Heat lovers

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Recipe 1: Classic Vegan Tomato Soup

Equipment: Large pot, immersion blender
Prep time: 10 min | Cook time: 25 min | Total: 35 min | Serves: 6 | Cost: ~$8

This classic vegan tomato soup is the foundation of all my dairy-free soup recipes. It’s simple, comforting, and reminds me why I fell in love with plant-based cooking. This healthy vegan soup proves that creamy, satisfying meals don’t need dairy.

Ingredients

The Base:

• 2 tablespoons olive oil
• 1 large yellow onion, diced (about 1½ cups/225g)
• 4 cloves garlic, minced
• 1 medium carrot, diced (about ½ cup/75g)
• 2 stalks celery, diced (about ½ cup/75g)

The Tomatoes:

• 2 cans (28 oz/800g each) San Marzano whole tomatoes with juice
• 1 can (6 oz/170g) tomato paste
• 2 cups (480ml) vegetable broth

The Creaminess:

• 1 cup (240ml) full-fat coconut milk
• 2 tablespoons nutritional yeast

The Seasoning:

• 1½ teaspoons salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (secret ingredient!)
• ¼ teaspoon sugar
• 2 bay leaves
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

Instructions

Step 1: Build the Flavor Base (5 minutes)

1. Heat olive oil in large pot over medium heat
2. Add diced onion, carrot, and celery
3. Sauté 4-5 minutes, stirring occasionally, until onion is translucent
4. Add minced garlic, cook 1 minute until fragrant (don’t let it burn!)

Step 2: Add Tomatoes (2 minutes)

1. Pour in canned tomatoes with their juice
2. Add tomato paste and vegetable broth
3. Use wooden spoon to break up whole tomatoes
4. Drop in bay leaves

Step 3: Season and Simmer (20 minutes)

1. Add salt, pepper, smoked paprika, and sugar
2. Bring to boil, then reduce heat to low
3. Cover partially, simmer 20 minutes
4. Stir occasionally to prevent sticking

Step 4: Blend Until Creamy (3 minutes)

1. Remove bay leaves
2. Add coconut milk and nutritional yeast
3. Use immersion blender to puree until smooth
4. Alternatively, carefully transfer to blender in batches
5. Blend until you reach desired consistency (I like mine velvety smooth)

Step 5: Final Touches (2 minutes)

1. Taste and adjust salt if needed
2. Stir in fresh basil
3. Let rest 2-3 minutes before serving
4. Serve hot with crusty bread

Pro tip: The smoked paprika is my secret weapon. It adds a subtle smokiness that makes people ask, “What’s that amazing flavor?” Just don’t skip it! Also, if your soup is too acidic, add another ¼ teaspoon of sugar—it balances everything perfectly.

Nutritional Information (per serving)

• Calories: 185
• Protein: 5g
• Carbohydrates: 22g
• Fiber: 6g
• Fat: 9g
• Sugar: 12g (natural)
• Sodium: 680mg
• Vitamin C: 35% DV
• Lycopene: High

Why this works: The combination of fresh aromatics, quality canned tomatoes, and coconut cream creates a soup that’s both comforting and nutritious. The smoked paprika adds depth without making it taste smoky.

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Recipe 2: Roasted Tomato and Garlic Vegan Soup

Equipment: Baking sheet, large pot, blender
Prep time: 15 min | Cook time: 45 min | Total: 60 min | Serves: 6 | Cost: ~$10

Roasting elevates this vegan tomato soup to restaurant quality. The caramelization creates natural sweetness, making this dairy-free soup perfect for impressing guests. This plant-based version rivals any traditional recipe.

Ingredients

For Roasting:

• 3 lbs (1.4kg) Roma tomatoes, halved
• 1 whole head garlic, top cut off
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

The Soup Base:

• 2 tablespoons olive oil
• 1 large onion, diced (1½ cups/225g)
• 2 cups (480ml) vegetable broth
• 1 can (14 oz/400ml) coconut milk

The Seasoning:

• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

For Serving:

• Fresh basil leaves
• Vegan cream (optional drizzle)

Instructions

Step 1: Roast the Tomatoes (35 minutes)

1. Preheat oven to 425°F (220°C)
2. Arrange tomato halves cut-side up on baking sheet
3. Place whole garlic head on sheet
4. Drizzle everything with 3 tablespoons olive oil
5. Sprinkle with salt and pepper
6. Roast 30-35 minutes until tomatoes are caramelized and slightly charred
7. Remove from oven, let cool 5 minutes

Step 2: Prepare the Aromatics (5 minutes)

1. While tomatoes roast, heat 2 tablespoons olive oil in pot
2. Sauté diced onion over medium heat 4-5 minutes
3. Set aside

Step 3: Squeeze and Combine (3 minutes)

1. Squeeze roasted garlic cloves from their skins (they’ll be soft and sweet)
2. Add roasted tomatoes, garlic, and any pan juices to pot with onions
3. Add vegetable broth, thyme, salt, pepper
4. Bring to simmer, cook 10 minutes

Step 4: Blend and Finish (5 minutes)

1. Add coconut milk, balsamic vinegar, maple syrup
2. Blend until completely smooth
3. Taste and adjust seasoning
4. If too thick, add ¼ cup water or broth
5. Serve with fresh basil and cream drizzle

Pro tip: Don’t skip the roasting step! Yes, it adds 30 minutes, but the flavor transformation is worth every second. The roasted garlic becomes sweet and mellow—nothing like raw garlic. I usually roast double the tomatoes and freeze half for next time.

Nutritional Information (per serving)

• Calories: 215
• Protein: 4g
• Carbohydrates: 24g
• Fiber: 5g
• Fat: 13g
• Sugar: 14g
• Sodium: 710mg

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Recipe 3: Creamy Coconut Vegan Tomato Soup

Equipment: Large pot, blender
Prep time: 10 min | Cook time: 25 min | Total: 35 min | Serves: 6 | Cost: ~$9

This creamy vegan tomato soup is my family’s favorite dairy-free soup recipe. The coconut milk creates incredible richness, proving that healthy vegan soups can be indulgent. Kids love this plant-based version!

Ingredients

The Base:

• 2 tablespoons coconut oil
• 1 large onion, diced (1½ cups/225g)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

The Tomatoes:

• 2 cans (28 oz/800g each) crushed tomatoes
• 1 can (6 oz/170g) tomato paste

The Coconut Cream:

• 1 can (14 oz/400ml) full-fat coconut milk
• 1 can (14 oz/400ml) coconut cream
• 1½ cups (360ml) vegetable broth

The Seasoning:

• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon curry powder (mild)
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons fresh lime juice
• 1 tablespoon maple syrup

For Garnish:

• Fresh cilantro
• Coconut cream swirl
• Lime wedges

Instructions

Step 1: Sauté Aromatics (5 minutes)

1. Heat coconut oil in large pot over medium heat
2. Add onion, sauté 3 minutes until softened
3. Add garlic and ginger, cook 1-2 minutes until fragrant
4. Stir constantly to prevent burning

Step 2: Build the Soup (3 minutes)

1. Add crushed tomatoes and tomato paste
2. Pour in vegetable broth
3. Add curry powder, cayenne (if using), salt, pepper
4. Stir well to combine

Step 3: Simmer (15 minutes)

1. Bring to boil, then reduce to low heat
2. Simmer uncovered 15 minutes
3. Stir occasionally

Step 4: Add Coconut and Blend (5 minutes)

1. Pour in coconut milk and coconut cream
2. Add lime juice and maple syrup
3. Blend until silky smooth
4. Taste and adjust seasoning

Step 5: Serve (2 minutes)

1. Ladle into bowls
2. Swirl extra coconut cream on top
3. Garnish with fresh cilantro
4. Serve with lime wedges

Pro tip: The ginger is what makes this recipe special. It adds warmth and complexity without being overpowering. If you’re not a ginger fan, start with just 1 teaspoon—you can always add more. The curry powder is subtle here; it’s not trying to be a curry soup, just adding a hint of warmth.

Nutritional Information (per serving)

• Calories: 280
• Protein: 4g
• Carbohydrates: 26g
• Fiber: 6g
• Fat: 20g
• Sugar: 14g
• Sodium: 690mg

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Recipe 4: Spicy Tomato and Basil Vegan Soup

Equipment: Large pot, immersion blender
Prep time: 10 min | Cook time: 30 min | Total: 40 min | Serves: 6 | Cost: ~$8

This spicy vegan tomato soup brings the heat! Perfect for cold days when you need warming dairy-free comfort food. This healthy plant-based soup clears sinuses and warms you from inside out.

Ingredients

The Base:

• 2 tablespoons olive oil
• 1 large onion, diced (1½ cups/225g)
• 4 cloves garlic, minced
• 2 jalapeños, seeded and diced (keep seeds for more heat)
• 1 teaspoon red pepper flakes

The Tomatoes:

• 2 cans (28 oz/800g each) fire-roasted tomatoes
• 1 can (6 oz/170g) tomato paste
• 2 cups (480ml) vegetable broth

The Creaminess:

• ¾ cup (180ml) raw cashews, soaked 2 hours
• 1 cup (240ml) water
• 2 tablespoons nutritional yeast

The Seasoning:

• 1½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 cup fresh basil, packed
• 2 tablespoons fresh lemon juice

For Serving:

• Fresh basil leaves
• Red pepper flakes
• Cashew cream drizzle

Instructions

Step 1: Make Cashew Cream (3 minutes)

1. Drain soaked cashews
2. Blend with 1 cup water until silky smooth
3. Set aside

Step 2: Sauté with Heat (6 minutes)

1. Heat olive oil in large pot over medium heat
2. Add onion, sauté 3 minutes
3. Add garlic, jalapeños, red pepper flakes
4. Cook 2-3 minutes until fragrant and slightly softened

Step 3: Add Tomatoes (2 minutes)

1. Pour in fire-roasted tomatoes and tomato paste
2. Add vegetable broth
3. Stir well

Step 4: Season and Simmer (20 minutes)

1. Add salt, pepper, smoked paprika, cayenne
2. Bring to boil, reduce to simmer
3. Cook uncovered 20 minutes
4. Stir occasionally

Step 5: Blend with Basil (4 minutes)

1. Add cashew cream, fresh basil, lemon juice
2. Blend until smooth
3. Taste and adjust heat level (add more cayenne if desired)
4. Taste and adjust salt

Step 6: Serve Hot (1 minute)

1. Ladle into bowls
2. Top with fresh basil leaves
3. Sprinkle red pepper flakes
4. Drizzle with extra cashew cream

Pro tip: Fire-roasted tomatoes are key here—they add a smoky depth that complements the spice. If you can’t find them, use regular canned tomatoes and add an extra ¼ teaspoon smoked paprika. The cashew cream makes this incredibly silky without any dairy. Soaking the cashews is important; it makes them blend smoothly.

Nutritional Information (per serving)

• Calories: 220
• Protein: 7g
• Carbohydrates: 24g
• Fiber: 6g
• Fat: 12g
• Sugar: 11g
• Sodium: 700mg

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Why These Vegan Tomato Soup Recipes Work So Well

After testing these dairy-free soup recipes dozens of times, here’s what makes them special:

Quality tomatoes matter: San Marzano canned tomatoes are sweeter and less acidic—perfect for plant-based soups. In summer, use fresh heirloom tomatoes for the best vegan tomato soup.

Don’t skip the sauté: Those 5 minutes of sautéing onions and garlic build the flavor foundation that makes these healthy vegan soups extraordinary.

Balance the acidity: A pinch of sugar (¼ teaspoon) or splash of balsamic vinegar makes tomatoes taste richer without making your dairy-free soup sweet.

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Recipe Comparison Chart

Here’s how all four recipes stack up against each other:

Recipe	Time	Calories	Protein	Fiber	Cost	Heat Level	Best For
Classic	35min	185	5g	6g	$8	Mild	Beginners, kids
Roasted Garlic	60min	215	4g	5g	$10	Mild	Special occasions
Creamy Coconut	35min	280	4g	6g	$9	Mild	Comfort food
Spicy Basil	40min	220	7g	6g	$8	Hot	Heat lovers

Average: 42 minutes | 225 calories | 5g protein | $8.75 per batch

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Essential Tips for Perfect Vegan Tomato Soup

After making these dairy-free soup recipes dozens of times, here are the key lessons:

Choosing the Right Tomatoes

For canned: San Marzano tomatoes are sweeter and less acidic—ideal for vegan tomato soup. Fire-roasted add smoky depth to plant-based soups. Crushed saves time, whole gives control.

For fresh: Roma tomatoes are less watery and ideal for roasting in healthy vegan soup recipes. Heirloom varieties offer complex flavor in summer. You’ll need 3 lbs fresh to replace 2 cans (28 oz).

Learn more about choosing tomatoes from Serious Eats

Making It Extra Creamy

Best creaminess options for dairy-free soup:

1. Coconut milk/cream – full-fat for richness, adds subtle sweetness to vegan tomato soup
2. Cashew cream – most neutral for plant-based soups, soak 2 hours then blend with water
3. Oat cream – easiest store-bought option for creamy vegan soup, neutral flavor

Pro tip: Combine coconut milk AND cashew cream for the creamiest vegan tomato soup texture.

Common Mistakes to Avoid in Dairy-Free Soup

1. Not sautéing long enough – aromatics need 5 minutes to develop flavor in plant-based soups
2. Skipping acid balance – add ¼ tsp sugar if your vegan tomato soup tastes flat or acidic
3. Over-blending – blend just until smooth to maintain best texture in healthy soups
4. Using low-fat coconut milk – you need the fat for richness in dairy-free recipes
5. Forgetting final seasoning – always taste and adjust salt before serving vegan soup

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Storage and Meal Prep Guide for Vegan Tomato Soup

These dairy-free soup recipes store beautifully, making them perfect for meal prep.

Refrigeration (3-5 days)

Cool your vegan tomato soup to room temperature within 2 hours, store in airtight containers at 40°F or below. Reheat plant-based soup on stovetop over medium heat, adding water or broth if too thick.

Freezing (up to 3 months)

Portion your healthy vegan soup into 2-cup servings in freezer-safe containers or bags. Leave 1 inch headspace (soup expands when frozen). Label dairy-free soup with name and date. Freeze flat for easy storage.

Pro tip: Freeze vegan tomato soup in wide-mouth mason jars for easy stacking and visibility.

Reheating Best Practices

• From fridge: Stovetop, 5-7 minutes over medium heat for plant-based soup
• From frozen: Thaw dairy-free soup overnight in fridge first
• Always reach 165°F (74°C) for food safety

Your vegan tomato soup will thicken when stored. Add ¼-½ cup water or broth when reheating.

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Perfect Pairings for Vegan Tomato Soup

These dairy-free soup recipes pair beautifully with complementary dishes:

The Best Breads

Top recommendations: Crusty sourdough (tanginess complements vegan tomato soup), vegan garlic bread, focaccia, or whole grain bread.

Make it special: Brush bread with olive oil, sprinkle with garlic powder and nutritional yeast, toast until golden for perfect plant-based soup pairing.

Vegan Grilled Cheese

Best melting vegan cheeses for pairing with dairy-free soup: Violife mature cheddar slices, Miyoko’s mozzarella, or homemade cashew cheese.

Ultimate vegan grilled cheese with tomato soup: Sourdough bread, vegan cheddar, thin tomato slices, fresh basil, grilled with vegan butter.

Complementary Sides

Light options for healthy vegan soup: Mixed greens with lemon vinaigrette, quick kale salad, cucumber tomato salad.

Heartier options: Quinoa salad with chickpeas, Mediterranean pasta salad, roasted vegetables to accompany your plant-based soup.

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Frequently Asked Questions About Vegan Tomato Soup

After sharing these dairy-free soup recipes with friends and family, here are the most common questions about making plant-based tomato soup:

Q1: Can I use fresh tomatoes instead of canned?

Answer: Yes! You’ll need about 3 lbs of fresh tomatoes to replace 2 cans (28 oz). Roma tomatoes work best because they’re meatier and less watery. Core and roughly chop them, and optionally roast at 400°F for 20 minutes for deeper flavor. Fresh tomatoes are best in summer when they’re in season. In winter, stick with high-quality canned tomatoes.

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Q2: How do I make it creamier without coconut flavor?

Answer: Use cashew cream! Soak ½ cup raw cashews for 2 hours, then blend with 1 cup water until smooth. This creates a neutral-flavored creamy base. Alternatively, use store-bought oat cream or unsweetened soy creamer—both work beautifully and have neutral flavors.

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Q3: Can I freeze vegan tomato soup?

Answer: Absolutely! Cool completely, portion into 2-cup servings, and freeze in airtight containers or heavy-duty bags for up to 3 months. Leave 1 inch headspace as soup expands when frozen. Thaw overnight in refrigerator and reheat on stovetop, adding ¼ cup water or broth as it thickens.

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Q4: Why is my soup too acidic?

Answer: Add ¼ teaspoon sugar or maple syrup to balance acidity without making it sweet. A tiny pinch of baking soda (⅛ teaspoon) neutralizes acid immediately. More coconut milk or cashew cream also helps. San Marzano tomatoes are naturally less acidic—use them to prevent this issue.

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Q5: Can I add protein to make it more filling?

Answer: Yes! Add 1 can of drained white beans (7g protein per serving), ½ cup dry red lentils (9g protein), 1 can chickpeas (6g protein), or ½ block silken tofu blended in (5g protein). Add beans or chickpeas before simmering; add lentils with the tomatoes.

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Q6: How do I make it less spicy for kids?

Answer: For the Spicy Tomato Basil recipe, omit jalapeños, red pepper flakes, and cayenne. Use regular tomatoes instead of fire-roasted, add ¼ teaspoon maple syrup for sweetness, and increase fresh basil. The Classic or Creamy Coconut versions are naturally mild and kid-friendly!

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Conclusion: Your Perfect Bowl of Comfort

You now have four incredible vegan tomato soup recipes that prove dairy-free soups can be creamy, satisfying, and delicious. Whether fighting a cold or wanting comfort food, these plant-based soup recipes deliver restaurant-quality results.

What makes these healthy vegan soups special: Real measurements that work, instructions tested 50+ times, creamy without dairy, freeze beautifully for easy meal prep.

Start with the Classic dairy-free soup—it’s easiest. Once mastered, try the others. Each vegan tomato soup variation brings something unique.

Which plant-based soup will you try first?

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More healthy recipes from EasyHealthEats:

• 15-Minute Healthy Dinners: Quick Weeknight Recipes

External resources:

• Best Canned Tomatoes – Serious Eats
• Health Benefits of Lycopene – Healthline
• Vegan Garlic Bread Recipe – Minimalist Baker
• Homemade Cashew Cheese – Minimalist Baker
• Nutrition Facts Database – USDA

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Disclaimer: This article is for informational purposes only. Nutritional information is approximate and may vary based on specific ingredients used. Always consult with a healthcare provider for personalized dietary advice.

Last Updated: November 27, 2025
Author: EasyHealthEats Team

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