Vegan Tomato Soup Recipe

Lisa Grant | Jersey Girl Cooks

Vegan Tomato Soup is so easy to prepare. And on top of all that, it's super healthy and vegan.

Vegan Tomato Soup Photo

Fall is creeping up on us and the cooler weather makes me crave soup. Fall is also a great time to pick up baskets of leftover summer tomatoes. While I love freezing a few batches of homemade sauce, this soup is another option to use up the rest of the season’s tomatoes. It’s a vegan recipe but it also pairs well with a grilled cheese sandwich or a veggie melt sandwich. Whether you are a vegan, vegetarian, or carnivore, try this terrific soup with a sandwich for lunch or dinner.

Vegan Tomato Soup Picture

This tomato soup is easy to prepare but will take some time to make. Roasting the tomatoes makes them sweet and rich. It is really worth the extra effort. I make this soup often in the winter also. The tomatoes in the grocery store are not always the best in the off-season but roasting them will always increase the flavor. Once the tomatoes are in the oven, they pretty much cook themselves so you can relax with a cocktail or glass of wine.

Vegan Tomato Soup Image

The nice thing about this soup is that it freezes so well. You can make several batches and keep it in your freezer to pull out whenever it’s needed. I love coming home to a bowl of warm and tangy tomato soup.

I must admit that I have eaten this soup for the last three days at lunch. Why not? Tomatoes are healthy and the creaminess comes from light coconut milk so there is no reason to feel guilty. This soup is so healthy that I still feel like it is okay to have an oatmeal cookie or two.

Vegan Tomato Soup Pic

Make a batch of this vegan tomato soup and you will have lunch ready for the whole week. You might even want to share some with your coworkers.

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Vegan Tomato Soup Recipe

    8 Servings


  • 8 large Ripe Tomatoes, Cut into quarters
  • 1 tablespoon Dried Basil
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Olive Oil
  • 2 teaspoons Salt, Plus extra to taste
  • 1 13.5 ounce can Light Coconut Milk
  • 2 tablespoons Fresh Chopped Basil, Plus extra for garnish


  1. Preheat oven to 375°F. Place the cut tomatoes on a very large baking sheet (or you might need to use two). Sprinkle with dried basil, garlic powder, olive oil, and salt. Roast in the oven for about 50 minutes, or until tomatoes are cooked and juicy.
  2. Pour tomatoes and juice into a large blender. Blend for about 30 seconds until tomatoes are pureed and smooth.
  3. Pour the tomatoes into a soup pot set over medium heat and cover. When tomatoes start to simmer, pour in coconut milk. Add in the fresh chopped basil. Stir until smooth and soup is bubbling. If soup is too thick, water can be added.
  4. Season with more salt to taste, if desired. Garnish with extra basil before serving.


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Related Recipes:
Easy Dinner Recipes, Lunch Recipes, Soup Recipes, Tomato Recipes, Vegan Recipes, Easy Recipes, Simmered Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lisa Grant
Recipe Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 53
Calories 108

% Daily Value*
Total Fat 7g
  Saturated Fat 5g
Sodium 607mg
Total Carbohydrate 10g
  Dietary Fiber 2g
  Sugars 5g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lisa Grant

About Lisa

Like all moms, Lisa needs quick and easy dinners during the week for her busy family. As our Easy Dinners Fanatic, she creates meals that you can make between soccer and band practice that are full of flavor and good for you too. You can see more from Lisa on Jersey Girl Cooks.

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