This homemade creamy vegan tomato soup recipe is quick and easy to make in under 20-minutes! It is made with fresh juicy tomatoes, roasted garlic + onion which makes the soup rich in flavor and so delicious! Since it freezes and reheats very well, it is also perfect to make ahead.
Prepare the tomatoes, if using fresh tomatoes. Peel and chop them (*as written and shown in the step-by-step pics in my blog post above).
Heat the oil in a pan or heavy-bottomed pot over medium heat. When hot add the onions and cook for about 4-5 minutes until starting to turn golden brown. Add the garlic and cook for another minute until fragrant.
Add the tomatoes and vegetable broth. Bring to a boil and simmer over medium heat for about 8-10 minutes. (If using whole tomatoes, gently smash them with the back of a wooden spoon).
Remove from the heat. Add tomato paste, smoked paprika, salt and pepper to taste. Transfer to a blender and blend until smooth (or blend with a stick immersion blender in the pot*).
Return soup to the pot and stir in coconut milk or non-dairy cream.
Serve in bowls and top with a swirl of coconut yogurt, vegan parmesan, fresh basil, crispy toast or a grilled cheese sandwich on the side.
When making this soup with fresh tomatoes (rather than canned), you want to use peeled & chopped. Please read my blogpost for instructions & step-by-step photos "how to peel tomatoes"!
If using an immersion blender to blend the soup right in the pot, please be careful not to create a mess because the tomatoes squirt easily.
Leftovers will keep in the fridge for up to 4 days and reheat really well on the stove or in a microwave. You can also freeze it for even longer.
You can find more information about this recipe in my blogpost.
Nutrition is calculated automatically and should be used as estimate.