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ByDiane Henkler Updated:
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Want something warm and filling for lunch or dinner? This easy recipe for Vegan Tomato Soup that is also whole food plant-based, will keep you full for hours, and it’s so simple to make Best of all it tastes delicious and is low in calories.
Enjoying a big bowl of soup any time of the year is like getting a warm hug, especially when there is a chill in the air.
There is nothing as comforting, delicious and soothing as a good bowl of soup. This Fire Roasted Vegan Tomato Soup delivers on all. Well, maybe one more thing…
…pair this soup with a grilled cheese sandwich for the ultimate yum! Since I don’t eat cheese, I pair it with a thick slice of toasted Sourdough bread.
Don’t let the word vegan or fire roasted make you think you need to be a vegan to like it or that you need to roast the tomatoes yourself, you could, but to save time I use canned fire roasted tomatoes.
I started making this soup a few years ago. Since then it has become a favorite, not only because it is fast and easy to make, but it tastes so good.
My granddaughter Zoe likes it and calls it Mimi’s Soup. :-) So as you can guess – that is what my family calls this vegan tomato soup now.
How to Make Fire Roasted Vegan Tomato Soup
The recipe card is at the end of this post: Here is an overview on how I make the soup.
When making soup you can decide if you want to make a thick soup, a thin soup or a chunky soup. The amount of water or vegetable broth you add will determine the consistency.
Do you like chunky soup? If so, then there is no need to use an immersion blender when the soup is done.
Is Tomato Soup Vegan?
Tomato soup is vegan if you don’t add butter, cream, milk or cheese to the recipe. For a creamy vegan tomato soup, you can add cashew cream or vegan butter.
You may be thinking without one of these ingredients a vegan roasted tomato soup would not taste very good. Not so, it tastes great – the roasted tomatoes and seasonings give my fire roasted tomato soup a delicious flavor without dairy or high calories.
This recipe makes enough to serve 3-4 people depending on how big the serving bowls are. I usually double the recipe.
Can You Put Vegan Tomato Soup in the Freezer?
After making a pot of the soup, I place a portion in glass Ball jar and store in the fridge to eat over a few days time.
I put the rest in Souper Cubes,. Once the cubes are frozen, I put the frozen cubes in small freezer bags. I label each and store in the freezer for up to 6 months.
For canned tomatoes, I use either Hunt’s Fire Roasted Tomatoes or Muir Glen Fire Roasted Tomatoes.
I have also made the soup with a 28-ounce can of San Marzano tomatoes. These give the soup a slightly sweeter taste.
To find ways to speed up the prep time, I usually use frozen chopped onions.
I also add a no-salt seasoning, it is not in the photo, but it is the best no-salt seasoning I have tried:
- The mixture is called Parisian Shallot Herb Blend that I buy online at The Spice House.
The soup cooks in one pot, so clean-up is easy.
I like my soup to have a smooth consistency. I use this immersion blender when the soup is finished stewing on the stove.
The pot of soup after being blended.
What I love about soup besides being a comfort food is that you can enjoy it for dinner one night and again for lunch the next day.
Depending on what I have in the pantry, I add a few sprinkles of nutritional yeast on top or a few roasted chickpeas.
Vegan Fire Roasted Tomato Soup Recipe
Print Recipe
Easy Fire Roasted Vegan Tomato Soup
Prep Time8 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 8 minutes mins
Course: Dinner, Lunch, Soup, WFPB
Cuisine: American, Italian
Keyword: homemade vegan tomato soup, vegan, vegan tomato soup
Servings: 4 people
Calories: 25kcal
Cost: $5.00
Equipment
Soup pot or Dutch Oven
Ingredients
- 1/2 cup Vegetable Broth low sodium
- 1/2 cup yellow onions chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 2 14.5. oz cans Fire Roasted Diced Tomatoes
- 1 cup water
- 2 cloves garlic chopped
- 1 Tbsp fresh basil chopped – if using dried – use only 1 tsp
- 1 Tbsp fresh oregano chopped – if using dried – use only 1 tsp
- 1 tsp Italian Seasoning
- 1 tsp salt-free seasoning optional
- 1 tsp smoked paprika
Instructions
Heat onions, carrots and celery in a few tablespoons of vegetable broth in soup pot, cook and stir until soft and lightly browned. Add a tablespoon of vegetable broth as needed so vegetables don't stick to the pan.
Add the rest of the ingredients to the pot. – stir well.
Bring to a boil, cover pot and then reduce heat to a simmer for about 30 – 45 minutes.
Use an immersion blender to blend the soup to a smooth consistency.
Notes
Soup is very versatile so add or replace ingredients to come up with variations.
For instance:
If you don’t have vegetable broth, water can be used instead.
No yellow onion, use a shallot.
Try adding chopped kale 10 minutes before soup is done.
To spice it up – add some cayenne, red pepper flakes or Sriracha sauce.
Want it creamer – add vegan butter or cashew cream.
Nutrition
Serving: 2cups | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Calcium: 47mg
Tools I Use To Make Soup
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