An Easy Vegan Tomato Soup Recipe that you can whip up anytime. Made in just 30 minutes using canned tomatoes. Vegan & Gluten-Free!
Happy New Year, friends! Although in world news the year is not starting off great, we wish you health, happiness, joy, and peace.
We’re in dead of winter and with the cold, we’re craving warm & hearty soups. Is it weird to be making tomato soup in mid-winter? Hopefully not, as we love tomato soup and it is so easy to make it any time of the year, even when tomatoes are not in season. And by the way, we also have a great recipe for tomato soup using fresh in-season tomatoes over here!
The secret to making this Easy Vegan Tomato Soup Recipe is – canned tomatoes, of course!
We think canned tomatoes are one of the wonders of the world, to be honest, and we use them all. the. time.
How do I make this tomato soup?
The recipe for making this tomato soup is really, really easy! Start by sauteing onions and carrots, add garlic and tomato paste, then pour over the canned tomatoes and vegetable stock. Season to taste – we used salt, pepper, bay leaf and for a taste of bella Italia, some thyme and oregano. Then cook on medium until the vegetables become soft, about 15-20 minutes, and blend until smooth (don’t forget to remove the bay leaf before blending). And that’s it! Simple, easy and quick.
What kind of tomatoes do I use to make this tomato soup?
To make this soup, go for any kind canned tomatoes you like – we used diced canned tomatoes, but whole canned (pelati), crushed and even a passata (pureed tomatoes) will work, just as well. You’ll be blending the soup before serving, so just use whatever you have on hands.
How do I store this tomato soup?
Although we think there will be no leftovers if you do want to meal-prep it, store it in an air-tight container in the fridge for up to 3 days.
Can I meal-prep this soup?
Absolutely! This soup is perfect for meal-prep, as you can whip up a pot of it and just store it in the fridge for up to 3 days.
Is this tomato soup vegan?
The recipe for this tomato soup is vegan. To serve we used a plant-based cooking cream, but you can also leave it out.
- 1 tbsp olive oil
- 1 onion
- 1 carrot
- 3 cloves garlic
- 1 tbsp tomato paste
- 2 cups diced tomatoes, canned
- 2 cups vegetable stock
- pinch of salt
- dash of black pepper
- bay leaf
- 1/2 tsp thyme, dried
- 1/2 tsp oregano, dried
- water, as needed
- 2 tbsp cooking cream, plant-based
- In a pot, heat a spoon of olive oil and add diced onion and carrots. Fry until onion is translucent.
- Add minced garlic and tomato paste, then pour over with canned diced tomatoes and vegetable stock. Add a splash of water if needed.
- Season with salt and pepper to taste, add a bay leaf, thyme, and oregano.
- Cook on medium heat for about 20 minutes until vegetables are soft to the touch.
- Once cooked, remove bay leaf, then blend until smooth using a stick blender or a blender.
- Serve with a spoon of cream.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 133 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 689mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 3g
This recipe is brought to you by collab with Hofer Slovenija.
Get more soup recipes here!
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