Quick Vegan Tomato Soup [With Canned Tomatoes]

Learn how to make the easiest homemade vegan tomato soup with canned tomatoes in just 20 minutes! It’s hearty, cozy, comforting, and packed with flavor – perfect for chilly fall/winter evenings and all year long!

Flavorful Easy 20-Minute Vegan Tomato Soup

With winter upon us, get ready for one of the easiest soup recipes you’ll ever make. Along with being wonderfully hearty, comforting, and low-budget, this vegan tomato soup is quick, easy, requires minimal prep, and relies on simple pantry staples and canned tomatoes. Best of all, you can enjoy it in just 20 minutes, all year long.

For many people, tomato soup is a childhood comfort food staple, but if all you’ve ever tried is canned soup, this is your sign to make homemade tomato soup with canned tomatoes. It’s so simple to make and great for when you want something warm and comforting In minimal time. Plus, it tastes so much better than canned versions and even better on day two, so make enough for leftovers!

Plus, if you love loading up on simple and nutritious soups all winter long, check out our recipes for creamy potato leek soup, curried carrot ginger soup, creamy roasted red pepper soup, and vegetable barley soup (among many others!).

The Ingredients and Substitutes

This easy tomato soup recipe relies on five ingredients, oil, and salt & pepper for a rich and delicious flavor.

• Canned tomatoes: Try to use a brand that’s not too acidic, like San Marzano, which are known for their sweet, only mildly acidic flavor. Muir Glen tomatoes are also delicious.

You can use diced, crushed, or whole tomatoes, though the latter often seem to be of better quality and flavor for a truly delicious, easy homemade tomato soup.

• Bell pepper: This will provide subtle depth to the vegan tomato basil soup.
• Herbs: We’ve used a classic trio of herbs to make an Italian-style soup from canned tomatoes. These include:
  • Fresh basil
  • Dried thyme
  • Dried oregano
• Oil: Use neutral cooking oil (we like olive oil). For an oil-free version, use a splash of broth instead.
• Salt & black pepper: (optional) season to taste.

What Could I Add To Vegan Tomato Basil Soup?

There are plenty of ways to play with this vegan tomato soup recipe without adding too much extra effort or time. Here are just a few of our favorite options.

• Onion: Add one yellow or brown onion, finely diced, to sweat for 5 minutes with the peppers. Onion powder will work in a pinch.
• Garlic: 1-2 cloves, minced, and sautéed for 1-2 minutes before adding the tomatoes. Alternatively, add garlic powder to the tomatoes.
• Red pepper flakes: (optional) add to taste, for some spice.  
• Vegetable broth: Use your favorite store-bought or homemade vegetable broth to make a thinner soup/add extra depth to the flavor.
• Tomato paste: For added rich tomato depth.
• Vegan butter: Add a few tablespoons of butter to the homemade canned tomato soup before serving to add rich silkiness.
• Nutritional yeast: For a subtle nutty, ‘cheesy’, umami flavor.
• Acid: A small splash of lemon juice, sherry vinegar, or red wine vinegar added right before serving can add brightness. However, note that your canned tomatoes may be on the acidic side as well.
• Creamy tomato soup: There are several ways you can adapt this vegan tomato soup recipe to make a creamier soup, including:
  • White beans (cannellini, butter beans, etc. Add about ½ cup)
  • Or up to ½ cup of vegan cream, dairy-free yogurt, or canned coconut milk (adding it gradually, off the heat, before serving)

How to Make Vegan Tomato Soup with Canned Tomatoes?

With one pot, minimal prep time, and 5 simple steps, you can make this quick tomato soup recipe with canned tomatoes in under 20 minutes!

• 1) Add the oil to a medium-large saucepan/Dutch oven and heat over medium heat.
• 2) Meanwhile, dice the red bell pepper. Once hot, add the peppers to the pot and sauté for 3-4 minutes.

• 3) Then, remove the peppers from the pot and replace them with the canned tomatoes and all the herbs, cooking until it begins to bubble.

• 4) Remove the vegan tomato basil soup from the heat, add the peppers back into the pot, and either transfer it to a stand blender (in batches if necessary – only ever fill it halfway) or, using an immersion blender directly in the pan. Puree the soup to your desired consistency.

For the smoothest results, use a stand blender. It’s best to leave the chute on your blender open if there is one and place a tea towel over it to prevent splattering. Otherwise, remove the lid occasionally to allow the steam to escape.

• 5) Finally, give the soup a try and adjust any of the seasonings to taste, then serve garnished with some black pepper and, optionally, some red pepper flakes. Enjoy!

FAQs

Top Recipe Tips and Notes

• For a thinner soup: Add vegetable broth until this vegan tomato soup with canned tomatoes reaches your desired consistency.
• To use fresh tomatoes: You’ll need to use the same weight in fresh tomatoes and roast them in the oven until blistered and tender.
• Season to taste: Canned tomatoes can vary in flavor, so always taste it at the end and adjust the seasonings accordingly.
• For smoother, deeper flavors: If you have the time, leaving this easy tomato basil soup to simmer for longer will help the flavors to meld and develop further.

Serving Recommendations

Whether you want to load up a bowl of this cozy tomato basil soup with canned tomatoes topped with plenty of toppings or make a heartier meal by serving it alongside something else, here’s some inspiration!

Toppings

• A swirl of pesto
• A swirl of vegan yogurt or cream
• Red pepper flakes
• Croutons
• Roasted chickpeas
• A sprinkle of seeds—regular or roasted and flavored
• Fresh basil or green onions
• Shredded vegan cheese (or nutritional yeast ‘parmesan’)
• Finely sliced chilies, hot sauce, or red pepper flakes
• Drizzle of extra-virgin olive oil (plain or garlic flavored)

Sides

• Vegan grilled cheese — is there anything better than a warm bowl of homemade tomato soup with grilled cheese?
• Other sandwiches – like this Vegan Bagel Sandwich with Pesto
• Cornbread
• Crusty bread, naan, focaccia, etc., optionally with vegan butter
• Side salad
• Crackers

How To Store and Reheat

You can store any cooled leftovers in an airtight container in the refrigerator for 3-4 days.

Freezing this vegan tomato soup is simple and can be done in one large batch or in an XL silicone ice cube tray/muffin tin. Freeze for up to 3 months, then thaw overnight in the fridge before reheating it.

To reheat the soup, either use a microwave (between 2-3 minutes based on the portion size) or in a saucepan over low heat.

More Vegan Soup Recipes

• Matzo ball soup
• Curried carrot noodle soup
• Garlic ginger noodle soup
• Veggie-Packed potato leek soup
• Lentil potato soup
• Easy vegan hot and sour soup
• Barley and bean soup

Photos by Alfonso Revilla