A creamy delicious vegan tomato soup that is bursting in flavor.  Made with simple ingredients and a great compliment to any meal or ladle up a bowl to enjoy simply.

Servings: 2 cups

  • 2 tsp olive oil
  • 1 ½ cups diced yellow onion (1 large onion)
  • 1-2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 (28-ounce) can of whole peeled tomatoes, in juices
  • 1 (6-ounce) can tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup vegetable broth Or 1/2 cup vegetable broth and 1/2 cup coconut milk
  • 1 (14-ounce) can light coconut milk.  Or use full-fat coconut milk for a creamier soup
  • 3/4 tsp each sea salt and black pepper
  • 1-2 Tbsp maple syrup

For a topping: use gluten-free croutons or vegan parmesan cheese or dried basil or all of it!

Here is what you do:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened.  Add the garlic and dried basil and cook for one more minute or until fragrant.
  • Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let simmer for 20-30 minutes.
  • Turn off the heat and let it cool.  Place soup in a high-powered blender to puree. Make sure it is cooled before placing it in a blender.
  • Place soup back in a pot and back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until the desired consistency is reached. The longer you simmer uncovered it will thicken.

Garnish the soup as you wish.  Enjoy simply or use it as a side dish to any meal.

This creamy delicious vegan tomato soup recipe is adapted from the Minimalist Baker.