Soups
Vegan Creamy Tomato Soup
Prep
10 minutes
Cook
30 minutes
Yield
5
🍅 Who says vegan can't be creamy? This dreamy vegan creamy tomato soup gets its silky texture from coconut milk and plant-based cheese. Roasted tomatoes bring incredible depth while keeping it healthy and satisfying. Perfect with your favorite grilled sandwich!
If you haven’t noticed, I’ve been full-blown into soup season already. Soup is just one of my favorite things. It’s versatile, it’s forgiving, it’s healthy, and it warms you up. This creamy tomato soup is easy peasy and will pair perfectly with your favorite sandwich this fall.
❤️ Why You’ll Love This Vegan Creamy Tomato Soup
- Vegan: The words “creamy” and “vegan” don’t often go hand-in-hand because it can be challenging to get that creamy consistency without the addition of cream or cheese.
- Healthy: Loaded with tomatoes, this soup is an easy way to sneak in some veggies (or fruit–whatever you consider a tomato).
- Simple: Made with wholesome, accessible ingredients you probably already have in your kitchen.
🍲 Ingredients
Nabati Cheeze- Nabati Cheeze is one of my favs in the kitchen. It’s a great plant-based alternative that’s dairy-free, lactose-free, casein-free, soy-free, and gluten-free (wow, that was a mouthful). You can use this cheese on anything and everything, both in recipes like this, or on its own. Throw it into pasta, on a pizza, on nachos. It melts well and tastes so good!
Tomatoes- Loaded with a substance called lycopene, tomatoes help protect your cells from damage. They also have potassium, vitamins B & E, and other nutrients. Use whatever kind of tomatoes you have on hand here! If you are not a fan of tomatoes, use red pepper, eggplant, zucchini, whatever your heart desires. It is still the same concept and method! Have fun with it.
Basil- If there is one thing I love it’s fresh herbs. In this recipe the basil really compliments the tomato (there’s a reason caprese salad is so good). Did you know it has compounds that can even help with anxiety? Basil is so dang versatile and wonderful. Use it fresh, or dry in a variety of recipes.
👩🍳 How to Make Vegan Creamy Tomato Soup
- Preheat the oven to 400F.
2. Into a large pan add the tomatoes, onion, garlic, olive oil, salt & pepper, red pepper flakes, and basil. Cook in the oven for 30 minutes or until the vegetables are golden and roasted.
3. To a blender, add the roasted ingredients, coconut milk, stock, and cheese. Blend till smooth.
4. Serve with more fresh basil if desired.
🪄 Tips and Tricks
- Roasting: Don’t skip the roasting step! It concentrates flavors and adds a subtle smokiness that makes this soup restaurant-quality.
- Blending: Let the roasted vegetables cool slightly before blending to prevent hot liquid from splattering. Blend in batches if necessary.
- Texture: For an ultra-smooth soup, strain through a fine-mesh sieve after blending. For more texture, pulse instead of fully blending.
- Seasoning: Taste and adjust seasoning after blending – the coconut milk can mellow flavors, so you may need more salt or herbs.
🗒 Substitutions
- Cheese: Any plant-based cheese that melts well can substitute for Nabati. Cashew cream or even silken tofu work as alternatives.
- Coconut Milk: Canned coconut milk really lends delicious creaminess and flavor to this soup. It makes it perfectly silky and the minimal notes of coconut work really well to balance the spice from the red chili flakes. You can substitute with other plant milks, but you may need to add more for richness.
- Roasting Alternative: If you don’t want to roast the vegetables, you can cook them on the stove top till tender and juicy. I do highly recommend roasted since it’s easier and cleaner.
- Basil: If there is one thing I love it’s fresh herbs. In this recipe the basil really compliments the tomato (there’s a reason caprese salad is so good). Did you know it has compounds that can even help with anxiety? Basil is so dang versatile and wonderful. Use it fresh, or dry in a variety of recipes.
🗒 Best served with
- Whipped Cashew Ricotta (5 ingredients) and Honey Toast
- Italian Chopped Salad
- Stuffable Pita Pocket (2 Ingredients!)
- Moroccan-Inspired Halloumi Salad
👝 How to Store Leftovers
Make this soup up and store it in an airtight container once cooled for 5-6 days, or once cooled, freeze it (without the fresh basil on top) for up to 2 months.
🤔 Common Questions
Your favorite sandwich (panini’s and grilled cheeses are great), veggies and dip, a salad, or even as a starter to a 3-course dinner if you’re fancy. Vegan grilled cheese sandwiches are the classic pairing!
Absolutely! Roma, cherry, beefsteak, or even canned whole tomatoes work well. Different varieties will create slightly different flavor profiles – cherry tomatoes tend to be sweeter, while Roma tomatoes are more savory.
Add a splash of balsamic vinegar or lemon juice to balance the natural sweetness of the tomatoes. You can also increase the red pepper flakes for heat or add more garlic for savory depth.
Yes! An immersion blender works well, though you may need to blend longer for the smoothest texture. A regular blender works too – just let the vegetables cool first and blend in batches.
Definitely! You can reduce or omit the red pepper flakes for little ones. The creamy texture and familiar tomato flavor make it very appealing to children.
Absolutely! This soup scales up beautifully for meal prep or feeding a crowd. You may need to roast the vegetables in multiple pans to avoid overcrowding.
Vegan Creamy Tomato Soup
Ingredients
- 5-6 large garden tomatoes scored
- 1 large yellow onion quartered
- 5 cloves of garlic whole
- 2 tbsp. olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 large handful fresh basil
- 1 cup canned coconut milk
- 1 cup vegetable stock
- 1/2 cup Nabati Cheddar Cheese
- more basil salt, pepper and red pepper flakes for serving
Instructions
- Preheat the oven to 400F.
- Into a large pan add the tomatoes, onion, garlic, olive oil, salt & pepper, red pepper flakes, and basil. Cook in the oven for 30 minutes or until the vegetables are golden and roasted.
- To a blender, add the roasted ingredients, coconut milk, stock, and cheese. Blend till smooth.
- Serve with more fresh basil if desired.
