Winter is the time of year when we can look forward to a warm bowl of soothing, hearty, delicious soup. It’s basically Soup Season. Creamy Tomato Vegetable Soup is an all-time favorite. Pair it with a Vegan Grilled Cheese Sandwich, and you’ve got one of the most comforting meals EVER MADE.
This Creamy Vegan Tomato Soup is quick and easy to throw together on a busy weeknight.
To get started, all it takes is a rough chop of the vegetables. They will be going through the blender later until silky smooth, so don’t stress about perfectly sliced and diced pieces.
Next, remember that simmering this soup to let the flavors come together is key. Give it at least 20 minutes on the stove with a lid on, after all the ingredients are in the pot. To finish up, all you need to do is remove the bay leaves and blend away. In less than half an hour you have a fresh, awesome, (healthy) creamy tomato soup.
The Ingredients
This Creamy Tomato Vegetable Soup is packed with veggies. It’s full of celery, onion, carrot, and yes.. even tomatoes. The balanced spices are flavorful without being overpowering. And it’s creamy without the addition of cashews or nut-based vegan creams. Coconut milk and a high powered blender turn this pot full of hearty veggies into a creamy soup that’s filling enough to be its own meal.
When I make this soup, it’s always with dry spices. Winter tends to also be pantry season. But that’s because we live in a cold climate. If you’re lucky enough to have access to fresh herbs and spices year-round, use them!
Generally, you will need 2-3 times more of the fresh herb compared to the dry spice. Fresh herbs need to be added towards the end of the cooking process, while dry spices go into the pot near the beginning because dry spices take more time to release their flavors. Delicate fresh herbs on the other hand will pack more of a flavor punch with less cooking time.
Blending Soups
Blending a hot soup can be tricky. So please be careful not to overfill the blender! This recipe makes a perfect Vitamix container full of soup. So I blend it all at once. It works just as well in two batches though, so blend it in two batches if you want to be safe. (Do not blend the bay leaves.)
If blending a hot soup is nerve-wracking, you can blend the ingredients before they ever go into the pot. (I cannot stress this enough – do not blend the bay leaves!) Add all the other ingredients into the blender and puree until smooth. Then transfer the soup into a pot and add the bay leaves. Bring the soup to a boil, reduce the heat and simmer with a lid on for 20 minutes before serving.
This Soup Is..
- Hearty
- Comforting
- Delicious
- Chocked full of vegetables
- Easy
- Made from simple everyday ingredients
- Flavorful
- Satisfying
Looking for more easy vegan recipes? You’ve come to the right place:
- Unreal Whole Wheat No Knead Bread
- Unreal White No Knead Bread – Crusty
- Tamari & Green Onion Roasted Chickpeas
- Vegan Lemon Blueberry Muffins (Oil Free)
So here it is.. our favorite Creamy Tomato Vegetable Soup! This soup is Vegan, Nut Free, and Gluten-Free. It is simple and easy to make. If you give it a try, we’d love to hear about it in the comments and we hope you enjoy it much as we do!
📖 Recipe
Creamy Tomato Vegetable Soup – Vegan, GF, NF
Equipment
- Measuring cups and spoons or a kitchen scale
- Sharp kitchen knife and cutting board
- Medium to large soup pot with lid
- High powered blender
Ingredients
- 1 can Diced Tomatoes
- 1 can Full Fat Coconut Milk
- 1 Medium to large onion Roughly chopped
- 6 stalks Celery Roughly chopped
- 3 Large Carrots Peeled & roughly chopped
- 2 Bay leaves
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tbsp Granulated Garlic
- 1 tbsp Vegetable Better Than Bouillon *Optional – I add it because I find it lets me use less salt
- 2 tsp Basil
- 1-1½ tsp Sea Salt Add sea salt to taste
Instructions
- Add roughly chopped onion, celery and carrot to the pot on medium heat
- Once onions are translucent, add canned tomatoes, coconut milk, bay leaves and spices
- Stir well and bring to a boil
- Place a lid on the pot and reduce the heat to a simmer
- Simmer for at least 20 minutes
- Remove the bay leaves
- Transfer to a blender
- Blend in 1 or 2 batches in a high powered blender using care to ensure the hot soup does not overflow
- Blend until smooth and creamy
- Serve straight from the blender while hot and enjoy!
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