This easy and Creamy Vegan Tomato Soup is made from scratch with fresh tomatoes. It is one-pot, gluten-free, nut-free, and dairy-free yet perfectly creamy and delicious!! Here is how to make the best homemade vegan tomato soup using Instant Pot or on the stovetop with step-by-step photos, tips, and video!
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About Vegan Tomato Soup
Tomato Soup is one of the most common and favorite soups of all. It is basically soup with tomatoes as the main ingredient.
There are many variations and combinations of the classic tomato soup but for today's recipe, I am sharing this creamy vegan tomato soup.
This homemade tomato soup is everything you want your tomato soup to be. It is rich, full of tomato flavor, mildly spicy, thick, and creamy yet there is no butter, no flour, no cream, no milk, no coconut milk, and no cashews even.
Just one secret ingredient that makes all the difference and that secret ingredient is potato. Yes!! add a potato to your soup to get thick and the best creamy vegan tomato soup.
This soup is the perfect light and healthy snack or appetizer or you can serve it with a side of a grilled cheese sandwich for a warm cozy dinner perfect for chilly nights and rainy days.
Why You'll Love This Soup
Here are 6 reasons why this creamy vegan tomato soup recipe will be your new favorite:
- It is quick, easy, simple and effortless recipe that even a begginer can make.
- It is made from scratch with easily available fresh ingredients and some basic pantry staples.
- A one pot recipe whether you make it in Instant Pot or in a pot on stovetop.
- It is mildy spicy, delicious, thick, and creamy, yet cream-less.
- It is healthy and nutritious making it perfect for light dinner or meal.
- Last but not least, it is vegan, gluten free, nut free and dairy free so every one can enjoy!
Recipe Ingredients
Fresh Tomatoes: they are the star of this recipe so use bright red, ripe tomatoes. I have used Roma tomatoes but you can use any ripe ones available. Or substitute with a can of whole peeled tomatoes when fresh tomatoes are not in season.
Vegetables: I have used carrots, celery, and potato. Carrot provides a touch of sweetness and helps balance the tart tomato flavor. While the potato helps make this soup thick and creamy. Celery is optional and you can add it if you have it.
Aromatics - Garlic and onion are a must-have! They add a nice depth of flavor to this soup.
Spices: You need just three spices, Red chili powder, and salt and pepper. This recipe calls for Kashmiri red chili powder which gives a nice color to the soup without making it too spicy. You can skip it if you don't prefer it spicy or substitute chili powder with a mix of cayenne and paprika powder or red pepper flakes. In addition, I have also used bay leaf for additional flavor.
Sugar: This is optional but highly recommend adding a little sugar to help cut through the tomatoes' acidity.
Tomato paste: I use a little bit of tomato paste for a rich tomato flavor and deep soup color but it is completely optional and you can only stick to the fresh ingredients.
Oil: Some canola or olive oil for cooking. Butter can be used for a richer and nonvegan option.
Water or broth: You can use broth of choice or simply use water. I prefer using water mixed with better than bouillon vegetable base to create my broth. But you can use your favorite one or gluten-free option.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Instant Pot Tomato Soup
1 - Start your Instant Pot on SAUTE normal and add oil to it. Once the oil is hot, add bay leaf, onion, garlic, and carrots.
2 - Saute until the onions are tender and translucent for a couple of minutes.
3 and 4 - Add the tomatoes, potato, tomato paste, red chili powder, salt, black pepper, and sugar.
5 - Mix well. Add water or broth. Deglaze to ensure nothing is sticking to the bottom of the pot.
6 - Close Instant Pot lid with vent to sealing. Pressure cook on manual, high pressure for 10 mins.
7 - Once the cooking has completed, wait for 10 mins, then manually release the steam or allow the pressure to release naturally (pin drops).
Use an immersion blender and blend smooth. Removing the bay leaf is optional before blending. Just make sure to blend it well. Likewise straining the soup is also optional.
If using a blender, cool the soup for 10 - 15mins and then transfer to a blender for blending.
Thick creamy vegan tomato soup is ready to be served! Or you can keep on warm mode until ready to serve.
Step By Step Method (Stove Top)
1 - In a large dutch oven or thick-bottomed pot, heat oil on medium heat. Add the garlic and onions and saute until the onions are translucent.
2 - Stir in celery and carrots and cook for about 5 mins.
3 and 4 - add the tomatoes, potato, salt, black pepper, and 2 cups of water. Mix until everything is well combined. You can use boiled potato to quicken the cooking process.
5 - Cover and cook on medium heat (stirring intermittently) till the mixture has reduced and tomatoes, carrots, and potatoes are completely cooked (you should be able to mash them using your spoon).
Turn off the heat and blend smooth using an immersion blender. If using a blender, cool for 10 - 15mins and then transfer to a blender to blend.
6 - Strain the soup if required. Put it back on the stove on medium-low heat.
7 and 8 - Add red chili powder and tomato paste. Taste and adjust seasoning if required. Bring it to simmer.
Tomato soup is ready to be served.
Serving Suggestions
Serve this creamy vegan tomato soup hot with a side of your favorite salad, grilled cheese sandwich, cheese quesadilla, or cheesy garlic bread to make it a complete meal.
Alternately to serve it as a light dinner, snack or appetizer, serve it on its own or with some toppings. Few topping ideas are as below
- Freshly cracked pepper or red pepper flakes (if you liike it moroe spicy).
- Shaved or freshly grated parmesan cheese
- Croutons (homemaade or store bought).
- Drizzle of cream (coconut cream to keep it vegan or heavy whipping cream for vegetarian option).
Recipe Tips
Use red, ripe, and good-quality tomatoes when in season for the best flavor. Canned whole peeled tomatoes can be used when fresh is not available.
The sourness of tomatoes can vary so adjust the amount of sugar to taste. The addition of potato and carrots cuts down the sourness so taste before adding more sugar.
Adjust soup consistency to your liking. If you prefer thicker soup add less water/broth and for thinner soup add more liquid.
Frequently Asked Questions
This creamy vegan tomato soup can be stored in an air-tight container in the fridge for 4 to 5 days. Let the soup cool completely before storing. Reheat in microwave or stovetop before serving.
Yes, this creamy vegan tomato soup freezes well. Once cooled, place it in a freezer-safe container and it will keep well for up to 3 months. Thaw the soup in the fridge overnight before reheating on the stovetop or microwave.
Yes, you can replace it with heavy whipping cream (nonvegan option) or coconut milk to keep it vegan. Coconut milk will add a distinct coconut taste and if you don't prefer that use neutral-flavored dairy-free milk like Almond milk, Soy milk, or cashew milk.
If you prefer extra thick soup, reduce the amount of water/ broth or add an extra potato or add additional cream after cooking. Remember the soup does thicken slightly as it cools.
More Soup Recipes To Try
Hope you enjoy this Creamy Vegan Tomato Soup Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Creamy Vegan Tomato Soup
Equipment
Ingredients
- 1 tablespoon oil
- 1 bay leaf
- 2 cloves garlic chopped
- ½ cup yellow onion chopped
- ½ cup carrot peeled and chopped (1 carrot)
- ½ cup celery chopped optional
- 4-5 medium Roma tomatoes chopped in large chunks (about 3 cups chopped)
- 1 small potato chopped in chunks (about 1 cup)
- 1 teaspoon Kashmiri red chilli powder adjust to taste
- 1 tablespoon tomato paste
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper powder adjust to taste
- 1 teaspoon sugar
- 2 cups water or broth
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Instructions
To Make Tomato Soup in Instant Pot
- Start your Instant Pot on SAUTE normal and add oil to it.
- Once the oil is hot, add bay leaf, onion, garlic, and carrots.
- Saute until the onions are tender and translucent for a couple of minutes.
- Add tomatoes, potato, tomato paste, red chili powder, salt, black pepper, and sugar. Mix well.
- Add water or broth. Deglaze to ensure nothing is sticking to the bottom of the pot.
- Close Instant Pot lid with vent to sealing. Pressure cook on manual, high pressure for 10 mins.
- Once the cooking has been completed, wait for 10 mins, then manually release the pressure (steam). Alternately allow the pressure to release naturally (pin drops).
- Use an immersion blender and blend smooth. Removing the bay leaf is optional before blending. Just make sure to blend it well. Likewise straining the soup is also optional. If using a blender, cool the soup for 10 - 15mins and then transfer to a blender to blend.
- Thick creamy vegan tomato soup is ready to be served! Or you can keep on warm mode until ready to serve.
To Make Tomato Soup on Stovetop
- In a large dutch oven or thick-bottomed pot, heat oil on medium heat. Add the garlic and onions and saute for a couple of mins.
- Stir in celery and carrots and cook for about 5 mins.
- Add the tomatoes, potato, salt, black pepper, and 2 cups of water. Mix until everything is well combined.
- Cover and cook on medium heat (stirring intermittently) till the mixture has reduced and tomatoes, carrots, and potatoes are completely cooked (you should be able to mash them using your spoon).
- Turn off the heat and blend to a smooth using an immersion blender. If using a blender, cool the soup for 10 - 15mins and then transfer to a blender to blend.
- Strain the soup if required. Put it back on the stove on medium low heat.
- Add red chili powder and tomato paste. Taste and adjust seasoning if required. Bring it to a simmer.
- Tomato soup is ready to be served.
Serving Suggestion
- Serve this creamy vegan tomato soup hot garnished with some cream(optional) topped with croutons or with a side of your favorite salad, grilled cheese sandwich, cheese quesadilla, or cheesy garlic bread to make it a complete meal.
Video
Notes
Nutrition
Update Notes: This post was originally published on Feb 25, 2014, but was republished with, step by step instructions, new photos, tips, and a video in Nov of 2021.
Pandulu says
pictures are just too attractive - i only had tomatoe soup indian style in restaurants and i've always wonder if they pour it out from a can of campbell soup and added cumin powder or what!?i will try this tomorrow ...look forward to my comment soon!
Gayathri Sathyanarayanan says
Healthy and creamy soup. Wonderful clicks.
Heena Rathore says
wow... now this is some real good vegetarian soup... being non-vegetarian all we ever have is chicken soups... but this here looks great and I am definitely going to try it 🙂
Swathi Iyer says
Delicious tomato soup Shewta Love it.
Sony P says
Rich and creamy soup...... Looks so inviting!!!
Shweta Agrawal says
love the strong and yet subtle flavours in this soup>;)
divya says
Beautifully presented,u made me hungry dear..Loved it ,superb!!
Hamaree Rasoi says
Delicious and colorful looking tomato soup. Excellent preparation.
Deepa
Kalpana Sareesh says
yummy looking soup wit croutons..
Sanoli Ghosh says
Super inviting and tempting tomato soup.
Sandhya Khattri says
Tasty tomato soup, love the clicks
chikkus Kitchen says
This sounds delicious ...Rich healthy soup 🙂
Sireesha Puppala says
Delicious soup..great clicks:)