This creamy vegan tomato soup is so easy to make and comes together in just 15 minutes!
This recipe is sponsored by Pomi.
Well, it’s winter, it’s cold, I’m making some warm and creamy soup again and it just FEELS RIGHT.
Sunday’s have officially been dubbed soup day in my home. Something about going into the new week with a big pot of soup ready to go for the week ahead makes winter *a little* more tolerable. Every week we rotate with a different soup. Stuffed pepper soup, Thai soup, lentil soup, and now tomato soup!
Why I love this soup:
So here’s the deal. Besides being warming and delicious, this weeks soup is also a 15-minute miracle. Because we’re in January friends, and we need dinner to be as simple as possible. (Anyone else find January the hardest month of winter to get through?)
So to keep this soup SOUPER simple, (ha, had too..) we’re using just a few simple ingredients in this recipe.
For starters, we’re using Pomi chopped tomatoes for this soup. Cuz ain’t nobody got time to sit and chop fresh tomatoes when it’s dark and cold out. Pomi tomatoes are 100% Italian, so you know you’re getting some high-quality traditional Italian tomatoes when you open a box of their chopped tomatoes. My absolute favourite thing about using these tomatoes in a soup is that you get that fresh tomato flavour WITHOUT having to do the work.
A few notes on this recipe:
So this creamy vegan tomato soup recipe uses pretty simple ingredients. Using plenty of garlic is essential to build up some great flavour in this soup. I use 5 big garlic cloves, but if your garlic cloves are small you add even more. Just yum!
Although this is
If you don’t want to use coconut milk in the recipe, you can use a cashew milk or other type of plant-milk instead to make the soup extra creamy. You could also alternatively add some soaked cashews to blend with the soup to add some creaminess and extra thickness.
You can blend up this soup in any blender, or use a hand blender. Both will work just fine! You can blend the soup to be super smooth and creamy, or you can leave it with a bit of texture if you prefer!
This soup freezes well! So if you have any leftovers you can freeze them in an air-tight container.
This creamy vegan tomato soup is:
- Dairy-free & gluten-free
- Made with 100% Italian chopped tomatoes
- Only takes 15 minutes to throw together!
This creamy vegan tomato soup only takes 15 minutes to make and SO creamy!
- 1 tbsp olive oil
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 pack (or can) chopped tomatoes
- 1 1/2 cups cauliflower florets
- 1 cup coconut milk
- 4 cups vegetable broth
- 2 tsp oregano
- 1/2 tsp cayenne pepper
- salt & pepper to taste
- Heat the olive oil in a pan on medium-high heat.
- Add the onion and let cook for 2-3 minutes, until translucent.
- Next, add the garlic and let cook for another 2 minutes.
- Add the rest of the ingredients and bring to a boil, mixing everything until well combined.
- Lower the heat to medium-low and let cook for 10 minutes, until the cauliflower is soft.
- Transfer to a blender and blend until smooth.
Leftovers? Freeze them in an airtight container!
- Serving Size: 1/8 recipe
- Calories: 123
- Sugar: 3g
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
Keywords: vegan tomato soup, vegan soup recipes