Creamy Vegan Tomato Soup

This creamy vegan tomato soup is an absolute classic, made with just five main ingredients and ready in 20 minutes. Serve with crusty croutons for a nourishing, energising weeknight dinner. It packs great for a warming lunch, too.

You probably wouldn’t think that a few ingredients can come together to make such a nutritious and delicious tomato soup. But let us tell you, they can! Nourishing and delicious, this creamy vegan tomato soup is genius!. The perfect meal during a busy work week. 

What tomatoes should I use?

We usually use tinned tomatoes for this tomato soup. Plum tomatoes make the perfect base. Compared to chopped tomatoes, plum tomatoes tend to be less processed, meaning they usually have a fresher flavour and keep more of their natural sweetness. Combined with coconut milk, this soup becomes incredibly creamy!

Of course, you can also use fresh tomatoes instead of tinned ones. You will need 8 to 10 whole tomatoes and peel them before adding them to the soup.Add rice for a larger main course

You can simply add some rice to this tomato soup if you want to create a more filling main course. Add about 50-100g white or brown rice to the soup, just after you have poured in the vegetable stock. If you’re using brown rice, make sure to add more water and increase the cooking time.

Add rice for a larger main course

You can simply add some rice to this tomato soup if you want to create a more filling main course. Add about 50-100g white or brown rice to the soup, just after you have poured in the vegetable stock. If you’re using brown rice, make sure to add more water and increase the cooking time.

Ingredients:

Total cooking time: 25 minutes | Serves: 2 | Easy

• 1 red onion, diced
• 2 garlic cloves, peeled and minced
• 4 carrots, chopped
• 1 tin plum tomatoes
• 1 tbsp olive oil
• 400ml vegetable stock
• ½ can coconut milk
• 1 tbsp oregano
• Salt and pepper to taste

1. Heat the olive oil in a pot over medium heat. Add onions and garlic cloves and sauté for 4-5 minutes.
   
2. Add in the carrots and oregano and cook for another minute. Stir in the plum tomatoes and vegetable stock, and bring the pot to the boil. Reduce the heat to low, cover the pot with a lid and cook for 15 minutes, or until the carrots are tender.
   
3. Add coconut milk then remove the pot from the heat and blend the soup, using a hand blender, until smooth. Alternatively, tip the soup into a food processor and blend. Season to taste and serve.

Did you make this creamy vegan tomato soup?

We absolutely love seeing your takes on our recipes! If you make our creamy vegan tomato soup, tag us on Instagram as @weareveano. Also let us know how this recipe turns out for you in the comments!