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!
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.