It doesn’t get much simpler than this easy vegan tomato soup! With just 2 main ingredients (plus salt and pepper) this tomato soup is the perfect dinner for busy weeknights.
As someone who works full time and takes classes, I’m always on the hunt for quick, hassle-free meals that are still delicious and filling. That’s one of the reasons I started my blog: to create my own collection of easy and cheap vegan recipes.
Before I made this easy vegan tomato soup, I was expecting it to be just okay. I wasn’t expecting that a can of crushed tomatoes, coconut milk, and a little seasoning to turn into such a delicious dish!
To make this easy vegan tomato soup, you just need a can of crushed tomatoes, a can of coconut milk, and some salt and pepper. I love having tomato soup with grilled cheese, but you can also serve it with salad, bread, or another kind of sandwich.
This recipe makes two generous portions of soup. If served with a sandwich or substantial salad, the recipe could be split up into three or four servings. Some optional garnishes for this soup are fresh herbs such as basil or parsley, olive oil, fresh coconut milk, croutons, tortilla strips, or avocado.
This easy vegan tomato soup is:
- creamy
- filling
- savory
- easy
- cheap
- great for new vegans
- ready in under 20 minutes!
Ingredients for easy vegan tomato soup:
This recipe is incredibly simple with two main ingredients, as well as salt and pepper. I always keep crushed tomatoes and coconut milk in my pantry; if I don’t know what to make for dinner or I’m just having a hectic day, I always have this tomato soup as an easy dinner option!
- Crushed tomatoes: For this recipe, I used a 28 oz can of crushed tomatoes. Super easy and no prep required!
- Coconut milk: Canned coconut milk makes this soup extra creamy. You can use any type of unsweetened, unflavored plant milk if you don’t have coconut milk on hand. You can also use unsweetened coconut cream, which will make the soup even richer and creamier!
- Salt and pepper: I added 1 teaspoon of each.
Optional Add-Ons:
This easy vegan tomato soup is great as is, but here are some options for dressing it up a little.
- Onion/garlic: If you like, cook some diced onion and/or minced garlic in vegan butter or olive oil before adding in the rest of the soup ingredients.
- Basil: Chopped basil can be cooked into the soup, or added on as a garnish.
- Vegan butter: Melting a little vegan butter in the pot before adding in the other ingredients will add extra richness to the soup.
- Nutritional yeast: everything’s better with nooch! I’d recommend starting with one tablespoon.
- Sugar: I prefer my tomato soup without sugar, but many classic tomato soup recipes call for a teaspoon or two of sugar. This can help counteract the acidity of the tomatoes, but I’ve made this recipe many times and I love the taste as is!
What to serve with this easy vegan tomato soup:
You can eat this soup on its own, or serve it with a sandwich, salad, or bread! Below are some of my favorites.
- Grilled cheese (my favorite!)
- TLT sandwich (vegan version of a BLT using tempeh or tofu)
- Chickpea salad sandwich
- Salad
- Avocado toast
- Crusty bread with vegan butter
How to make easy vegan tomato soup:
This is an overview of how to make the soup; keep scrolling for the full recipe and ingredient list!
Start by adding the crushed tomatoes, coconut milk, and salt/pepper to a large saucepan. Turn the heat to medium and bring to a simmer, stirring occasionally.
Once the soup is simmering, turn the heat to medium-low and simmer for 10 minutes, stirring frequently. If the soup is too thick for your liking, add a little water or vegetable broth, one tablespoon at a time.
After 10 minutes, scoop out about two thirds of the soup into a blender. Make sure that your blender can handle hot liquids. If it can’t, you can also blend the ingredients prior to cooking. Blend for about fifteen seconds before pouring it back into the pot. If you prefer the soup to be completely smooth, you can blend all of it. I like a little texture in the soup so I only blend about two thirds of it.
Cook for another minute and adjust seasoning as needed. Serve hot and garnish with fresh basil, a drizzle of olive oil, or some fresh coconut cream!
2-Ingredient Easy Vegan Tomato Soup
Ingredients
- 1 28 oz can crushed tomatoes
- 1 13.5 oz can coconut milk unsweetened
- 2 tsp salt
- 1 tsp pepper
Instructions
- Heat a large saucepan over medium heat and add in all of the ingredients. Stir to combine.
- Bring to a simmer and reduce the heat to medium-low. Simmer for 10 minutes, stirring frequently. If the soup is too thick, add in a little water or vegetable broth one tablespoon at a time.
- Scoop out ⅔ of the liquid and add it to a blender. Only do this if your blender can handle hot liquids. If not, you can also blend the ingredients prior to cooking. Blend for about 15 seconds and then return the soup to the saucepan. Cook for another minute and adjust salt and pepper as needed. Divide the soup between two bowls and serve with salad, bread, or grilled cheese.
Notes
This post was all about how to make easy vegan tomato soup.
Lyn says
Wow, this sounds great! We’ll certainly be trying this out soon as the temps begin to fall. As quick as canned soup and no doubt much better 😀