Creamy and decadent, this vegan cream of tomato soup with roasted garlic and fresh herbs is a true winter warmer. Despite its gourmet appeal, this vegan soup requires simple pantry ingredients and is effortless to prepare. Raid your herb garden or use whatever you have on hand for a personalized touch. Serve in bowls with black pepper and grilled cheese or toasted crusty bread for a wholesome meal that's heavy in nutrition while lighter on your belly.
WHAT MAKES THIS THE BEST EASY CREAMY TOMATO SOUP?
The big difference in this soup from the regular standard tomato is the addition of roasted garlic and peppers. This soup is really quick to make since we roast the garlic and peppers in the oven while preparing the other steps. Roasting the garlic and peppers lends another level of flavor without the need for complex techniques. I like my garlic to get very toasty and almost burnt. If you prefer to wrap the garlic in aluminium foil, it will get less of a char on the edges. The bell peppers are simply halved and roasted along with the garlic. This simplifies the process in this easy cream of tomato soup. This easy creamy tomato soup is simple to make, vegan, gluten-free, and super garlicky.
WHAT KINDS OF HERBS ARE IN THIS RECIPE?
One of the highlights of this recipe is its versatile herb selection. Add a couple of leaves of sage when cooking the onions to let them crisp up to bring the flavor. Add other fresh herbs at the end right before blending to keep their fresh pop. Any herbs will do; this is a great soup to use up herbs. I love mint for its freshness and cilantro for its bright flavors; dill, oregano, cilantro, and even arugula are also good in this. The trick is to use at least ½ cup of fresh herbs.
IS EASY CREAMY TOMATO SOUP VEGAN?
This creamy soup is 100% vegan. The creaminess in this Easy Cream of Tomato Soup comes from unsweetened coconut milk. I promise it does not taste like coconut at all. It's perfect for vegan soup because it lends a silky texture that is unrivaled by other plant milks. Finish your soup off with some fresh ground pepper, then serve it with some bread and get ready for the ultimate nostalgic moment.
INGREDIENTS For Creamy Tomato Soup
This soup has very few ingredients.
- Extra virgin olive oil: for roasting garlic and bell pepper and caramelizing onion
- garlic & baby bell peppers: I prefer roasting garlic and bell peppers for a depth of flavor. You won’t believe these simple ingredients when roasted, would totally change the flavor game of this creamy soup.
- Yellow onion: caramelized onions lend an amazing flavor and make it more delicious.
- Crushed tomato: Tomatoes add a tart and acidic flavor with hints of sweetness. I have used canned tomatoes. Don’t forget to add their juices from the can. You can even use fresh tomatoes to make this soup or roast fresh tomatoes for a smoky flavor. If using fresh tomatoes, make sure they are ripe.
- Water: Use tap water to make the tomato soup base. You can substitute it with low-sodium vegetable broth for a flavorful boost.
- Coconut milk: the key ingredient that provides a creamy texture with subtle sweetness and hints of coconut flavor to the soup. You can use light coconut milk for a low-fat version. You can also use homemade cashew cream for that luscious and velvety texture.
- Salt & pepper: season the soup and meld all flavors together.
- Maple syrup: for hints of sweetness and balance the tart and acidic flavor of tomatoes.
- Fresh herbs: Use sage, thyme, mint, cilantro, and basil for a satisfying soup bursting with fresh herbs. These herbs add delicious flavor and extra dimension to the soup. If fresh herbs are not in hand, you can substitute them with dry herbs.
HOW TO MAKE EASY CREAMY TOMATO SOUP
When you see how easy this soup is to make, you will understand why it is a fave.
Roast Garlic and Bell Pepper
Begin by roasting garlic in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred; if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.
Caramelize your Onions
In a soup pot, heat the oil over medium heat, add the onions, and cook for 5 minutes until starting to brown.
Stir in Sage
Stir in sage, if using, to crisp up and cook 3-5 minutes more.
Add Tomatoes and Other Ingredients
Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt, and herbs, and bring to a boil.
Blend The Mix
With an immersion blender, carefully blend the soup until it is a smooth puree.
Serve & Enjoy
Serve in bowls with black pepper and grilled cheese or toasted crusty bread.
TIPS FOR MAKING THE BEST CREAMY TOMATO SOUP
Use an Immersion Blender: To make this soup so quickly and easily, you need an immersion blender. Immersion blenders are sometimes also called stick blenders. They are a long stick with a blade on the end that can be immersed in hot soups to puree and blend easily. An immersion blender is one of the best tools for making soup.
Serving Suggestion: Serve it with some crusty bread, oven-baked fresh garlic bread, or vegan grilled cheese for lunch or dinner.
Play with seasonings: Experiment with seasonings and toppings of your choice.
Storage Tip: This creamy vegan soup can be stored in the refrigerator for up to 5 days.
Can I use a regular/traditional blender? Of course, you can use a regular blender, but that can get dangerous because hot liquids can be volatile. I can't tell you how many times I have had the cover blow off of my blender from the steam pressure and gotten burned by scalding hot liquids. This easy creamy tomato soup is a breeze when you use an immersion blender.
This model is the immersion blender that I own. I love this tool for making soups and sauces. It makes easy work of blending. The bonus is that it comes with an attachment for food processing/ chopping and a nice sized measuring cup. This is an affiliate link, I will earn a small commission, thanks for your support.
OTHER VEGAN SOUP RECIPES
Easy Creamy Tomato Soup
Equipment
- sheet pan, soup pot
Ingredients
- 3 tbsp extra virgin olive oil
- ½ head garlic Roasted
- ½ yellow onion cut in strips
- 3 baby bell peppers halved and roasted
- 22 oz can crushed tomato
- 1 cup water
- 15 oz can coconut milk
- 1 tsp salt
- 1 tsp maple syrup
- ½ cup fresh herbs. 3-4 leaves sage, thyme, mint, dill , cilantro, arugula, basil whichever you have on hand.
- 1 black pepper to taste
Instructions
- Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.
- In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,
- Add sage if using, to crisp up and cook 3-5 minutes more
- Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.
- With an immersion blender carefully blend the soup until its a smooth puree.
- Serve in bowls with black pepper and grilled cheese or toasted crusty bread.
Sandra Mae Langendorfer
It is calling for 12 cups of herbs. I assume you meant a 1/2 cup. kind of startled me. Getting ready to make this weekend with my fresh frozen garden tomatoes. can't wait, it sounds delicious
Sara Tercero
oh yes, 1/2 cup!
Angela Sims
Sarah, this was so dang good!! I felt so proud to do a blended soup (used my Vitamix) and my reluctantly sometimes veggie “liker “ husband
And I ate it over the course of 3 days with croutons for texture and fun. Can hardly wait to try another recipe! P S your salads have made famous with my meat eating extended family (still working on them to make the leap to plant based )
Sara Tercero
Thank you! This was my signature soup of the day at a restaurant in Cali. People always loved it! It's the herbs for me!