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5 from 3 votes

Vegan Tomato Soup

A super easy and quick vegan tomato soup! This soup is creamy, it's silky smooth, and tastes incredible. Great for lunch, or as a side dish.
Course Soup
Cuisine International
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 153kcal
Author Diana



  • 3 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 tomatoes fresh and diced
  • 2 cups 500 ml vegetable stock
  • 1 tbsp plain flour
  • salt and pepper


  • In a medium pot heat oil, and sauté onion until soft and translucent. Add garlic and cook until it's fragrant for about 1 minute.
  • Add flour, and cook for 1 more minute while stirring.
  • Add the tomatoes, and the vegetable stock. Simmer on medium heat for about 10-15 minutes.
  • Using an immersion blender, blend the soup until smooth and season with salt and pepper to taste.
  • Serve warm with croutons.


To make homemade croutons: Tear stale bread into pieces and spread on a baking tray. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Bake in the oven at 200c (392f) for a few minutes or until they're golden and crispy but not burnt.
To make this soup extra creamy: Either use soy heavy cream, and stir it in. Or make homemade cashew cream. To make vegan cashew cream, just soak 1/2 cup of cashews for a couple of hours then blender them with 1/2 cup of water until smooth.
To blend the soup: Either use an immersion blender, or use a Vitamix blender. I personally find it easier and quicker to use an immersion blender, but if you're worried that the tomato soup might splatter during the process then use your Vitamix instead!
You can add some dried/fresh herbs such as basil or oregano if you like. Just make sure that you add them before simmering the soup for the flavors to settle.


Calories: 153kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 481mg | Potassium: 486mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1787IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 1mg