Is there anything more classic than a bowl of tomato-based soup? We don’t think so when it is creamy, comforting, and savory like this soup! This version is packed with all the tomato soup goodness you love, thanks to simple and quick ingredients and easy and quick techniques!
This 1-pot wonder pairs perfectly with grilled cheese sandwiches and vegan BLTs. It can also be used for grilled romaine salads. We’ll show you how to do it!
How to Make Tomato Soup
Simple ingredients make up a classic tomato broth: onions, garlic, and dried Basil add depth to the soup. In contrast, San Marzano whole tomatoes (a super sweet and balanced variety!) are used. All tomato lovers can now live their dreams.
Coconut milk is the non-dairy secret to bringing all of your ingredients together and adding rich creaminess. When using the light coconut milk, it doesn’t even taste like coconut!
Vegetable stock is a lighter alternative, while maple syrup brings out the sweetness in the tomatoes.
Stir the mixture and watch it bubbling away. While you wait, start preparing your grilled cheese sandwich …).
We blend the ingredients after they have warmed up. We prefer to use an Immersion Blender, as it is the fastest and easiest method. It’s best to cool the soup for 10 minutes before using a conventional blender. Also, make sure that your blender lid has a vent and is letting out steam.
This creamy, tomatoey goodness is ready to be devoured!
- If oil is not available, use twice as much water plus additional amounts to prevent sticking.
- Yellow onion diced (1 large onion), 1 1/2 cups
- 1-2 cloves garlic, minced
- 1 tsp dried Basil
- Whole peeled San Marzano tomatoes in juices (28 oz.)
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can diced tomatoes
- Add extra coconut milk to make the soup creamier.
- 1 (14-ounce) can of light coconut milk (or sub-full-fat for creamier soup)
- 1/4 tsp of each black pepper and sea salt
- Maple syrup – 1-2 Tbsp
FOR SERVING optional
- Vegan parmesan cheese
- Freshly chopped Basil
- Over medium heat, heat the olive oil. Add the onion to a large pot and cook it for about 4 minutes or until it is softened. Add the dried Basil and garlic and cook for another 1 minute until fragrant.
- Add the diced tomatoes, tomato paste, coconut milk and salt. Cover, bring to a boil, and cook for 15 minutes. The deeper the flavor, the longer you simmer it.
- Use an Immersion Blender to purée the soup. (Or, if you are using a regular mixer, let it cool down first to prevent an explosion).
- Reheat the soup on medium heat. If necessary, adjust the seasonings by adding more maple syrup for acidity, creaminess, or salt. Remove the lid, and let it simmer, stirring every so often, until you reach your desired consistency.
- Divide between bowls. Garnish with vegan Parmesan cheese or fresh Basil and croutons.
- The leftovers can be stored in the fridge for up to 4-5 days or in the freezer between 1-2 months.