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I love this easy vegan tomato soup since it is hearty, creamy, and full of the natural sweetness of ripe tomatoes. I thicken it with brown rice instead of heavy cream, so it has a rich and comforting texture without any dairy. I usually serve it with crusty bread for a satisfying lunch or dinner any time of the year.
This homemade vegan tomato soup is one of my favorite light and creamy soups. Since it is completely vegan and dairy free, it stays much lighter than many creamy tomato versions. I use a simple secret ingredient to make it perfectly thick without adding heaviness. A warm bowl of this soup is what I reach for on chilly nights. Yum!
The best part for me is that this soup is incredibly easy to make and it always impresses even the pickiest eaters. I always say give it a try, since once I taste this delicious vegan tomato soup on a cold winter day, it quickly becomes a regular in my kitchen. If I want the same flavor but need something faster, I reach for my tomato soup with canned tomatoes or my instant pot tomato soup, which are just as creamy and comforting but even easier to prepare.
One chilly evening my son came in from soccer practice with cold hands and red noses, and I served warm bowls of this creamy soup with vegan grilled cheese. My husband said it reminded him of the soups he had as a kid, and watching everyone enjoy the natural sweetness of the roasted tomatoes made me want to make it again the next night. This soup gives me that comforting moment I look for when I cook for the people I love.
This recipe works every time because of its simple healthy ingredients. I roast fresh tomatoes to bring out their natural sweetness, then use brown rice to thicken the soup without flour or cream. Garlic, salt, pepper, and a splash of water turn into a smooth creamy base. It is vegan and gluten-free, making it easy for anyone in the family to enjoy. Pureeing the soup right in the pot keeps it simple, and the results are always rich and flavorful.
The other day I brought a big pot of it to my kids’ school, and the parents finished it within minutes, telling me how creamy it tasted even without any cream. My sons ask for it on cold days, my husband loves the fresh tomato flavor, and it always gives me a sense of purpose knowing it can nourish both my home and my community. This is not a heavy cream based soup but a simple plant based meal that warms the table, fits any season, and gives families an easy way to enjoy a homemade bowl of soup together. I hope you give it a try!
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🥘 Ingredients
The ingredients for this vegan tomato soup are easy to source, and I already have most of them in my pantry! These are the simple ingredients I use:
Fresh Cherry Or Grape Tomatoes: These tiny whole tomatoes pack a punch of flavor. I love how they add a sweet and tangy taste to the soup. Roasting them takes that flavor even further and gives the soup an extra depth I can’t get enough of.
Garlic Cloves: I love adding garlic because it brings a depth of flavor that complements the tomatoes perfectly.
Olive Oil Cooking Spray: I like to use olive oil cooking spray as a healthier alternative to butter or regular oil when roasting the tomatoes and garlic.
Cooked Brown Rice: I use brown rice as a thickener for this non-dairy tomato soup instead of heavy cream.
Low Sodium Vegetable Stock: I use this as the flavorful liquid base for my vegan fresh tomato soup.
Unsalted Fire Roasted Tomatoes: I love how these tomatoes add a smoky, charred flavor that really elevates the soup. For the best results, I use a mix of canned and fresh tomatoes, which helps give the soup a smoother consistency. I often reach for San Marzano tomatoes because their sweet taste and low acidity make the soup even more delicious.
Salt And Black Pepper: I use these basic seasonings to bring out the natural flavors of the other ingredients.
Minced Fresh Chives: I like to sprinkle chives on top because they add a mild, onion-like flavor and a pop of bright green color.
🔪 How To Make
Making this vegan tomato soup in the winter season is a must in my house, and I will show you exactly how I make it step by step below.
Cut Tomatoes, Coat and Season: I start by preheating the oven and cutting the tomatoes in half. I arrange them on a baking sheet, then lightly spray them with cooking spray and season with salt and pepper.
Roast Tomatoes: I roast the tomatoes until they are lightly charred and just starting to shrivel. I always save the juices because they add so much flavor to the soup.
Combine Ingredients In Pot: I heat some olive oil or vegan butter in a large pot or Dutch oven over medium heat. Then I add the roasted tomatoes, brown rice, garlic, vegetable broth, and seasonings to the pot.
Simmer: I stir the mixture and bring it to a boil over medium-high heat. Then I lower the heat and let the soup simmer for about 20 minutes.
Blend Soup: I use an immersion blender to puree the soup right in the pot. If I don’t have a stick blender, I carefully transfer the hot soup to a high-speed blender or food processor and puree it until smooth.
Note: If using a regular blender, I recommend pureeing in batches – starting on a low speed and bringing it up to a high speed. You can also hold a kitchen towel over the top of the blender so that the soup doesn’t splatter when you blend it.
Enjoy Warm: I carefully ladle the hot soup into four bowls and top each with chives or fresh parsley if I want. I love enjoying it on a cold day with a warm, crispy grilled cheese sandwich.
My #1 Secret Tip for this recipe is to use an immersion blender right in the pot. When I want the soup extra smooth, I pour it into a high speed or regular blender and blend it in batches. I always hold a kitchen towel over the top of a traditional blender to prevent any splatter while I mix the hot soup.
Other Tips To Keep In Mind:
- Choose Ripe Tomatoes: When I roast tomatoes, I always choose ripe ones. They are naturally sweeter and give my vegan tomato soup a rich full flavor.
- Balancing The Acidity: If the tomatoes taste too acidic, I add a tablespoon of sugar or maple syrup. It helps balance the flavor and makes the soup taste perfectly smooth.
- Make It Extra Creamy: If I want my vegan tomato soup to be extra creamy, I stir in some vegan plain yogurt or canned coconut milk. It makes the soup rich and smooth without using any heavy cream.
- Use A Mix Of Tomatoes: For the best texture and flavor, I like to use a mix of canned and fresh tomatoes. Combining the two gives the soup a smoother consistency and a richer, more layered taste.
📖 Variations
I love trying different toppings and flavor combinations to make each bowl of this vegan tomato soup a little extra comforting.
Herb infused: For a fresh change, I like to add some of my favorite herbs to this vegan soup. Basil, rosemary, thyme, parsley, or mint all work well. My vegan tomato basil soup is a classic, and when I do not have fresh herbs on hand, I add a spoon of dried Italian seasoning while the soup simmers.
Protein packed: When I want to boost the protein, I add a can of white beans while the soup simmers. This step increases the protein and gives the soup a naturally creamy texture once I puree it.
Crouton crunch: I love adding homemade croutons for a little crunch. I toss cubed bread with olive oil and seasonings, then bake them at 400 degrees for about 12 minutes until they are golden and crisp. For a cheesy flavor, I sometimes mix in a 1/4 cup of nutritional yeast with the olive oil before baking.
🍽 Serving Suggestions
There is nothing like a warm bowl of my vegan tomato soup to comfort and satisfy. I enjoy serving it as a starter with hearty mains such as my vegan meatloaf or my simple vegan paella. Both pair so well with the rich tomato flavor.
For lighter meals, I like to serve the soup with my vegan air fryer garlic bread or a side of air fryer brussels sprouts. It also works perfectly with sandwiches, and I often enjoy it with my grilled cheese pita sandwich or my vegan chicken sandwich.
🧊 Storage Directions
Refrigeration: I store leftover soup in an airtight container in the refrigerator, and it keeps for up to 4 days. The creamy texture from the brown rice and the rich flavor of the ripe tomatoes stay intact during that time.
Freezing: This rustic tomato soup freezes great, which makes it perfect for meal prep. I pour it into a freezer-safe container or a resealable freezer bag, leaving a little space at the top since the soup will expand when frozen. It keeps well for up to 3 months.
Reheating: When I’m ready to enjoy the soup again, I thaw it in the refrigerator overnight. Then I reheat it gently on the stovetop, stirring occasionally, or I use the defrost setting on my microwave.
❓ Recipe FAQs
Here are a few tips I follow to make sure the tomatoes I choose for my soup have the best flavor and texture. I look for fresh, ripe tomatoes that are firm but give just a little when I gently press them. I always pick tomatoes with a deep, vibrant red color instead of ones that are too green or have blemishes or bruises. Finally, I give them a sniff, they should have a sweet, slightly earthy aroma. If a tomato doesn’t smell fragrant, it probably won’t have much flavor either.
Here are some of my favorite ways to thicken tomato soup without using cream or dairy. I like to puree the soup with starchy vegetables like potatoes and carrots because it naturally makes it thicker. Sometimes I add tomato paste to not only thicken it but also boost the tomato flavor. I also enjoy tossing in cooked grains like rice or quinoa, stale bread, or even beans like white beans or chickpeas and then pureeing everything for a hearty texture. If I want it extra creamy, I stir in a bit of coconut cream or coconut milk, which thickens the soup while keeping it dairy-free.
The key to a super smooth soup without lumps is to cook the ingredients until they are very soft, then use a high-powered blender or an immersion blender to puree. You can blend in batches for a consistent texture, and if you like, strain the soup afterward to remove any small remaining lumps.
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📋 Recipe Card
Vegan Tomato Soup
I love this easy vegan tomato soup since it is hearty, creamy, and full of the natural sweetness of ripe tomatoes. I thicken it with brown rice instead of heavy cream, so it has a rich and comforting texture without any dairy. I usually serve it with crusty bread for a satisfying lunch or dinner any time of the year.
Servings: 4
Calories: 96kcal
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Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
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Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
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Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
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Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
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Bring to a boil, reduce heat and simmer for 20 minutes.
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Using an immersion blender, blend the soup in the pot.
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Divide into 4 bowls, top with chives or fresh parsley if desired.
- My #1 Secret Tip for this recipe is to use an immersion blender right in the pot. When I want the soup extra smooth, I pour it into a high speed or regular blender and blend it in batches. I always hold a kitchen towel over the top of a traditional blender to prevent any splatter while I mix the hot soup.
- Choose Ripe Tomatoes: When I roast tomatoes, I always choose ripe ones. They are naturally sweeter and give my vegan tomato soup a rich full flavor.
- Balancing The Acidity: If the tomatoes taste too acidic, I add a tablespoon of sugar or maple syrup. It helps balance the flavor and makes the soup taste perfectly smooth.
- Make It Extra Creamy: If I want my vegan tomato soup to be extra creamy, I stir in some vegan plain yogurt or canned coconut milk. It makes the soup rich and smooth without using any heavy cream.
- Use A Mix Of Tomatoes: For the best texture and flavor, I like to use a mix of canned and fresh tomatoes. Combining the two gives the soup a smoother consistency and a richer, more layered taste.
Adapted from CookingLight
Serving: 1.25cups | Calories: 96kcal | Carbohydrates: 17.4g | Protein: 1.8g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 438.4mg | Fiber: 1.7g | Sugar: 5.5g