This easy vegan tomato soup highlights roasted fresh tomatoes, carrots and red bell pepper blended with coconut milk and fresh basil for a rich, creamy finish.
Take your tomato soup up a notch by roasting the vegetables first. This roasted tomato soup is full of fresh produce and finished with creamy coconut milk, crunchy croutons and bright basil.
It’s simple to make: roast the tomatoes, carrot, pepper, onion and garlic, then blend them with coconut milk, vegetable broth and a touch of nutritional yeast. Serve with grilled cheese or crusty bread for a satisfying meal.
Recipe Highlights
- Vegan and gluten-free.
- Made with fresh tomatoes and basil.
- Creamy and satisfying without dairy.
- Can be prepared in advance.
- Healthy, simple ingredients.
- Ready in about 30 minutes.
- Great as a starter or a light main course.
Ingredient Notes
Scroll to the recipe card below for exact ingredient amounts and full instructions.
- Tomatoes: About 4 medium tomatoes (3 cups chopped). Roma or San Marzano are good choices.
- Carrots: 2 carrots (about 1 cup chopped). Exact amount is flexible.
- Red bell pepper: 1 medium red pepper. Yellow or orange work as substitutes. If avoiding pepper, add extra carrot.
- Garlic: Fresh garlic cloves for best flavor.
- Vegetable broth: Use store-bought or homemade broth.
- Basil: Fresh basil is recommended; dried can be used in a pinch.
- Coconut milk: Full-fat coconut milk makes the creamiest soup; light coconut milk or a cashew blend can be substituted.
- Nutritional yeast: Adds a nutty, cheesy note; increase to taste if desired.
- Salt, pepper, olive oil: Adjust to taste; good quality extra-virgin olive oil is preferred.
Step-by-Step Instructions
Step 1: Roughly chop the tomatoes, carrots, red bell pepper and onion and place them on a parchment-lined baking sheet with whole garlic cloves. Drizzle with olive oil and season with 1/2 tsp salt and 1/2 tsp pepper. Roast at 425°F (220°C) for about 25 minutes, until the vegetables are tender and the tomato skins show some browning.
Step 2: Transfer the roasted vegetables to a high-speed blender along with the coconut milk, vegetable broth, nutritional yeast and the remaining salt and pepper.
Step 3: Blend until completely smooth. Add the fresh basil and blend again until incorporated. If you don’t have a high-speed blender, add a little extra broth or water to help the mixture blend, or use an immersion blender in a pot.
Serve immediately with a drizzle of coconut milk or olive oil, a sprinkle of fresh basil and croutons or crispy toppings of your choice. If the soup needs to be warmed, heat gently on the stovetop or microwave individual bowls briefly.
FAQs
Yes. The recipe is gluten-free as written.
Add extra broth or water to help a standard blender. If you have no blender, use an immersion blender in a pot until smooth.
Yes. Roast the carrots, onion and bell pepper, then blend with a 28 oz can of whole or diced tomatoes (fire-roasted adds extra depth).
Variations
- Add up to 1/2 tsp red pepper flakes or a pinch of cayenne for heat.
- Substitute or add dried oregano or Italian seasoning (up to 2 tsp) for a different herb profile.
- Stir in up to 1 tsp smoked paprika for a smoky twist.
- For a bolder tomato taste, add 1–2 tbsp tomato paste to the blender.
- If the soup is too acidic, balance with 1–2 tsp maple syrup, brown sugar or coconut sugar to taste.
- Top with vegan bacon alternatives, crumbled tempeh bacon or crispy chickpeas for extra texture.
How to Store
- Allow the soup to cool before refrigerating.
- Keep in a sealed container in the refrigerator for up to 5 days.
- Reheat on the stovetop or in the microwave until warmed through.
- To freeze: cool completely, then store in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the fridge before reheating.
What to Make Next
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- Vegan Cream of Broccoli Soup
- Vegan Lasagna Soup
- Mulligatawny Soup
- Curried Lentil Soup
Creamy Vegan Tomato Soup
Ingredients
- 4 medium tomatoes, roughly chopped (about 3 cups, 540 g)
- 2 carrots, roughly chopped (about 1 cup, 150 g)
- 1 medium red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped (about 1 cup, 150 g)
- 3 medium cloves garlic
- 1 tbsp olive oil (15 g)
- 1 1/2 tsp salt and 1 1/2 tsp pepper, divided
- 1 cup vegetable broth (240 mL)
- 1 cup full-fat coconut milk (240 mL)
- 1 tbsp nutritional yeast (11 g)
- 1/2 tsp red chili flakes (optional)
- 1/4 cup packed fresh basil, plus more for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Place chopped tomatoes, carrots, red bell pepper and whole garlic cloves on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle 1/2 tsp salt and 1/2 tsp pepper; toss to coat.
- Roast for 25 minutes, until vegetables are soft and the tomato skins show some browning.
- Transfer the roasted vegetables to a blender. Add coconut milk, the remaining salt and pepper, nutritional yeast and vegetable broth. Blend until completely smooth. Add extra broth or water if needed for blending.
- Add the fresh basil and blend briefly until incorporated.
- Serve immediately with a drizzle of coconut milk or cashew cream, fresh basil and croutons. If not hot enough, warm on the stovetop or in the microwave.