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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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 111 kcal

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
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