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Home » Soups » Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup

Published: Feb 25, 2014 · Modified: Nov 22, 2021 by Shweta Arora · This post may contain affiliate links

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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!

Creamy Vegan Tomato soup served in a white bowl with a swirl of cream and croutons.
Jump to:
  • About Vegan Tomato Soup
  • Why You'll Love This Soup
  • Recipe Ingredients
  • How To Make Instant Pot Tomato Soup
  • Step By Step Method (Stove Top)
  • Serving Suggestions
  • Recipe Tips
  • Frequently Asked Questions
  • More Soup Recipes To Try
  • Recipe Card

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

Ingredients for creamy vegan tomato soup in bowls on white surface

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

Steps for adding veggies and spices to the Instant Pot to make creamy vegan 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.

Steps for cooking the Creamy Vegan Tomato Soup in Instant Pot and blending it smooth

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)

Cooking the vegetables in a pt

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.

Cooking and blending the soup.

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.

Bowl of tomato soup served with cream and croutons on plate with spoon

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

How to store vegan tomato soup?

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.

Can you freeze vegan tomato soup?

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.

Can I replace the potato in this tomato soup?

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.

What should I do to thicken this vegan tomato soup more?

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

  • Top view of two Tofu Noodle Soup bowls with spoons
    Tofu Noodle Soup
  • Bowl of Tomato basil soup with crouton and basil leaves
    Vegan Tomato Basil Soup
  • Quinoa Enchiladas Soup
    Quinoa Enchilada Soup
  • Two bowls full off ;asagan soup with ricotta cheese mix nad red pepper flakes on side
    Vegetarian Lasagna Soup
Instant Pot Tomato soup served in a bowl with cream drizzle and croutons

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

Tried this recipe?Please rate the recipe by clicking the stars below
Creamy Vegan Tomato soup served in a white bowl with a swirl of cream and croutons.

Creamy Vegan Tomato Soup

Shweta Arora
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!
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 111 kcal

Equipment

  • Instant Pot
  • Heavy bottomed Pot
Prevent your screen from going dark

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

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

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.
You can substitute Kashmiri chili powder with a mix of cayenne and paprika or add red chili flakes. 

Nutrition

Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 656mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3459IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.

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.

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Reader Interactions

Comments

  1. Pandulu

    April 28, 2014 at 1:22 am

    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!

    Reply
  2. Gayathri Sathyanarayanan

    March 10, 2014 at 9:54 pm

    Healthy and creamy soup. Wonderful clicks.

    Reply
  3. Heena Rathore

    March 10, 2014 at 9:54 pm

    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 🙂

    Reply
  4. Swathi Iyer

    March 04, 2014 at 5:04 am

    Delicious tomato soup Shewta Love it.

    Reply
  5. Sony P

    March 03, 2014 at 7:03 pm

    Rich and creamy soup...... Looks so inviting!!!

    Reply
  6. Shweta Agrawal

    February 28, 2014 at 9:35 pm

    love the strong and yet subtle flavours in this soup>;)

    Reply
  7. divya

    February 28, 2014 at 9:35 pm

    Beautifully presented,u made me hungry dear..Loved it ,superb!!

    Reply
  8. Hamaree Rasoi

    February 28, 2014 at 9:35 pm

    Delicious and colorful looking tomato soup. Excellent preparation.
    Deepa

    Reply
  9. Kalpana Sareesh

    February 28, 2014 at 9:35 pm

    yummy looking soup wit croutons..

    Reply
  10. Sanoli Ghosh

    February 28, 2014 at 9:35 pm

    Super inviting and tempting tomato soup.

    Reply
  11. Sandhya Khattri

    February 28, 2014 at 9:35 pm

    Tasty tomato soup, love the clicks

    Reply
  12. chikkus Kitchen

    February 28, 2014 at 9:35 pm

    This sounds delicious ...Rich healthy soup 🙂

    Reply
  13. Sireesha Puppala

    February 28, 2014 at 9:35 pm

    Delicious soup..great clicks:)

    Reply

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