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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!

completed Quick Vegan Tomato Soup [With Canned Tomatoes] against a light background

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.

ingredients for Tasty Tomato Soup measured out against a white surface
  • 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.
process shot of adding red bell pepper to pan
  • 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.
process shot of using immersion blender in pan

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

What if the tomatoes are too acidic?

There are several tricks you can use to reduce the acidity of canned tomatoes. However, our favorite is to add between ¼-½ teaspoon of baking soda to the quick tomato soup, which helps to neutralize it.

You can also (or alternatively) add a pinch of sugar (regular, brown, coconut sugar) to the easy vegan tomato soup. While it doesn’t neutralize the acidity in the same way, it adjusts the overall flavor profile. And all you need is about ¼ tsp to make a more rounded, bright, delicious flavor.

Can I use fresh tomatoes?

That’s really a whole other recipe. However, if you want to try it, use the same weight of fresh tomatoes as the two can contents, drizzle them with olive oil, and roast for about 30-35 minutes at 450F/230C. Broil them at the end for extra smoky char, then blend.

How to thicken tomato soup?

The longer you simmer it, the more it will thicken and reduce. Alternatively, adding ingredients like white beans will help thicken it and make it creamy.

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

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

Photos by Alfonso Revilla

Quick Vegan Tomato Soup [With Canned Tomatoes]

5 from 44 votes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
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!

Ingredients 

  • 1 teaspoon of olive oil
  • 1 red bell pepper diced
  • 2 (15-ounce) cans of stewed tomatoes
  • 6 leaves of fresh basil chopped
  • ¼ teaspoon of dried thyme
  • ¼ teaspoon of dried oregano
  • Salt and pepper to taste

Instructions 

  • In a large pot over medium heat, add oil. Add the peppers and heat for 3 to 4 minutes.
  • Remove peppers from heat and add to a pot with the tomatoes, basil, thyme, oregano. Cook on medium-high heat until bubbling.
  • Remove from heat and use either a standard blender working in batches or an immersion blender to purée the soup.
  • Once desired consistency is achieved, garnish with more pepper and red pepper flakes for heat and serve warm.

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.

Nutrition

Calories: 90kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 492mgPotassium: 575mgFiber: 4gSugar: 10gVitamin A: 2324IUVitamin C: 94mgCalcium: 84mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Lauren Bossi
Course: Soup
Cuisine: American
Method: Stovetop
Diet: Vegan
Keywords: dairy free, easy recipes, one pot meal, quick recipes, simple recipes, soup recipes, tomato basil soup, tomato recipes, tomato soup, vegan tomato soup, weeknight meals
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I’ve got a passion for running and plant-based eats. When I’m not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More about Lauren Bossi

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Comments

  1. 5 stars
    I adore this tomato soup! Using canned tomatoes makes the soup even more rich and tasty. I could lick the bowl clean (and have!) Highly recommend giving this a try 😀

  2. 5 stars
    So easy and absolutely delicious! Perfect amount for one person with enough for seconds. I made homemade croutons to float on top.