Quick & Creamy Vegan Tomato Soup Recipe

Ever find yourself craving a warm, comforting bowl of soup but short on time? I know I do! That’s why I’m so excited to share this incredibly simple and delicious Vegan Tomato Soup recipe with you. It comes together in just 5 minutes using ingredients you probably already have in your pantry. Get ready to learn how to make a flavorful vegan tomato soup with a smoky little twist that will make your taste buds sing!

Why You’ll Love This Vegan Tomato Soup Recipe

This isn’t your average tomato soup. I’ve added a simple but effective twist that elevates the flavor to a whole new level.

Smoked Paprika Magic: The secret ingredient is smoked paprika. Just a pinch adds a subtle smokiness and depth that perfectly complements the sweetness of the tomatoes.

Umami Boost: Smoked paprika interacts with the other flavors, coaxing out a savory umami richness that you wouldn’t expect from such a simple soup. This spice contains compounds that subtly enhance sweetness as well.

To understand more about umami, you can check out this article explaining what umami is.

Lightning Fast: This recipe is perfect for busy weeknights when you need a quick and satisfying meal. It’s ready in just 5 minutes!

Comfort in a Bowl: There’s nothing quite like a warm bowl of tomato soup to soothe the soul. This recipe delivers that classic comfort food experience, but it’s entirely plant-based.

Dietary-Friendly: This soup is naturally vegan, dairy-free, and can easily be made gluten-free and nut-free depending on the non-dairy milk you choose.

Ingredients Needed

• 1 (6-ounce) can tomato paste
• 2 cups non-dairy milk
• 1 teaspoon organic sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon basil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Ingredient Notes & Substitutions

Here are a few notes and substitution ideas to help you customize this recipe to your liking:

Tomato Paste: This provides a concentrated tomato flavor base, giving the soup its rich taste and body.

Non-Dairy Milk: Oat milk, cashew milk, and soy milk are all excellent choices for this soup. They add creaminess and a subtle sweetness. I recommend avoiding sweetened varieties, as they can make the soup too sweet. Keep in mind that almond milk is thinner and may affect the final texture, while oat and cashew tend to be the creamiest.

For those interested in the nutritional aspects, the USDA FoodData Central provides comprehensive information on various types of milk.

Sugar: Feel free to substitute maple syrup or agave for the organic sugar. Start with a smaller amount and add more to taste.

Spices: The smoked paprika is optional but highly recommended! It adds a unique depth of flavor that really elevates the soup. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little heat.

Dietary Considerations: This recipe is vegan and dairy-free. Use a gluten-free certified non-dairy milk to make it gluten-free. Choose nut-free non-dairy milk like oat or soy to make it nut-free.

How to Make Vegan Tomato Soup

This soup is so easy to make, you’ll be enjoying a warm bowl in no time! The steps are simple, and the result is delicious.

Step 1: Combine Ingredients

In a medium pot, whisk together the tomato paste, non-dairy milk, organic sugar, garlic powder, onion powder, basil, salt, and black pepper. As you whisk, notice the vibrant red color of the tomato paste blending with the creamy milk. Make sure to whisk thoroughly to avoid any clumps and to ensure all the spices are evenly distributed. You’ll begin to smell a delightful savory aroma as the spices mix together.

Step 2: Heat the Soup

Place the pot over medium-high heat. Stir the soup frequently to prevent it from burning or sticking to the bottom of the pot. You’ll notice the soup starting to steam gently as it heats up.

Step 3: Cook and Serve

Cook until the soup is heated through, about 5 minutes. Remove from heat and pour into bowls. The soup should be smooth, creamy, and utterly delicious. You can garnish with vegan croutons or a swirl of cashew cream for an extra touch of decadence.

Choosing the Best Non-Dairy Milk

Using non-dairy milk is essential for making this tomato soup vegan and dairy-free. But with so many options available, how do you choose the best one?

The type of non-dairy milk you use can significantly impact the flavor and creaminess of your soup. Oat milk and cashew milk are excellent choices because they have a naturally creamy texture and a relatively neutral flavor. Soy milk is another good option, but be sure to choose an unsweetened variety.

I advise against using sweetened non-dairy milk, as it can make the soup too sweet. Ultimately, the best choice depends on your personal preference and any dietary restrictions you may have. For example, if you have a nut allergy, you’ll want to avoid almond milk and cashew milk.

Storage and Reheating Instructions

Knowing how to properly store and reheat your vegan tomato soup ensures you can enjoy it later without sacrificing flavor or quality.

Storing Leftovers

Allow the soup to cool completely before storing. Transfer the leftover soup to an airtight container and store it in the refrigerator for up to 3-4 days.

Freezing Instructions

For longer storage, you can freeze the soup for up to 2 months. Use freezer-safe containers or bags to prevent freezer burn. Keep in mind that the texture may change slightly after freezing.

Reheating Instructions

You can reheat the soup on the stovetop or in the microwave. If reheating on the stovetop, heat over medium heat, stirring occasionally, until heated through. If reheating in the microwave, heat in 30-second intervals, stirring in between, until heated through. If the soup is too thick after reheating, add a splash of non-dairy milk or water to thin it out.

Pro Tips & Troubleshooting

Here are some expert tips and common mistakes to avoid to ensure your vegan tomato soup turns out perfectly every time:

Pro Tips

• Use high-quality tomato paste for the best flavor.
• Bloom the smoked paprika in a little oil before adding the other ingredients to enhance its flavor.
• Adjust the amount of sugar to your preference, depending on the sweetness of the tomato paste and non-dairy milk.
• For a richer flavor, simmer the soup for a longer time (15-20 minutes).
• Add a pinch of red pepper flakes for a spicy kick.
• Use an immersion blender to make the soup extra smooth and creamy.

Common Mistakes to Avoid

• Using sweetened non-dairy milk, which can make the soup too sweet.
• Not stirring frequently enough, causing the soup to burn or stick to the pot.
• Adding too much sugar, which can mask the tomato flavor.
• Skipping the smoked paprika, which adds a unique depth of flavor.

Serving & Storage

Now that you’ve made your delicious vegan tomato soup, it’s time to serve it up and enjoy!

Serving Ideas

• Serve with homemade vegan croutons for a satisfying crunch.
• Add a dollop of cashew parmesan or other vegan cheese for extra creaminess and flavor.
• Pair with a dairy-free grilled cheese sandwich for a classic comfort food combo.
• Serve with crusty bread for dipping.
• Garnish with fresh basil or other herbs for a pop of color and freshness.

Storage and Make-Ahead

As mentioned earlier, leftover soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months. This soup can also be made a day or two in advance, allowing the flavors to meld together even more.

If you are looking for other flavorful soup recipes, you might like this roasted red pepper soup

Conclusion

This quick and creamy vegan tomato soup is a fantastic recipe for anyone looking for a simple, flavorful, and plant-based meal. The addition of smoked paprika adds a unique twist that elevates the taste, making it a truly memorable dish. Don’t be intimidated by cooking; this recipe is foolproof, even for beginner cooks. Feel free to experiment with different variations and toppings to make it your own. Share this recipe with your friends and family, and be sure to explore other vegan recipes on the blog!

FAQ

Here are some frequently asked questions about this vegan tomato soup recipe:

Why is tomato paste used in this recipe instead of fresh tomatoes?

Tomato paste provides a concentrated tomato flavor, making the soup quick and easy to prepare. It also adds thickness and richness.

What’s the best type of plant milk to use for vegan tomato soup?

Oat milk and cashew milk are excellent choices for their creaminess and neutral flavor. Soy milk is another good option. Avoid sweetened varieties.

How can I customize this recipe to make it spicier or more flavorful?

Add a pinch of red pepper flakes for heat. Experiment with other spices like oregano or thyme. Roasting the tomato paste before adding the milk can also enhance the flavor.

What are some good vegan toppings or additions for tomato soup?

Vegan croutons, cashew parmesan, fresh basil, a swirl of vegan cream, or a sprinkle of smoked paprika are all great options.

How long can I store leftover vegan tomato soup, and how should I reheat it?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through. Add a splash of non-dairy milk if needed.

Is this vegan tomato soup recipe gluten-free, nut-free, and soy-free?

Yes, this recipe is naturally gluten-free and dairy-free. It can also be nut-free and soy-free depending on the type of non-dairy milk you use.

Can I use fresh tomatoes instead of tomato paste?

Yes, but you will need to adjust the cooking time and liquid to achieve the desired consistency and flavor. Roasting the tomatoes first will enhance their sweetness.