Vegan Tomato Soup

4.9 from 14 reviews

This easy vegan tomato soup is the perfect appetizer. It’s ready in 30 minutes! Lightly adapted from Chowhound.


  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 28-ounce (800g) can of whole peeled tomoates
  • 1 cup (240ml) water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika (regular sweet paprika works, too)
  • kosher salt to taste
  • 1/3 cup (80ml) light coconut milk

Optional toppings

  • freshly ground black pepper
  • basil leaves, julienned
  • cashew cream


  1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
  2. Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
  3. Return soup to pot and stir in coconut milk.
  4. Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.


NUTRITION INFORMATION: Amount Per Serving: Calories: 124, Total Fat 7.8g, Saturated Fat: 2.3g, Cholesterol: 0mg, Sodium: 349mg, Total Carbohydrate: 11.2g, Dietary Fiber: 4.6g, Sugar: 6.6g, Protein 4.6g

To Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth.