Vegan Tomato Soup: Quick, Cheesy & Delicious

There’s nothing quite like a warm bowl of soup on a chilly day. Sometimes, though, you just don’t have the time to spend hours simmering a complicated recipe. That’s where this vegan tomato soup comes in! It’s incredibly quick and easy, perfect for a fast lunch or comforting dinner. This recipe will show you how to make a flavorful, creamy vegan tomato soup in just 5 minutes. The secret ingredient? Nutritional yeast for an extra boost of cheesy flavor!

Why You’ll Love This Recipe

This vegan tomato soup is more than just a quick meal; it’s a flavor-packed experience. Here’s why I think you’ll absolutely adore it:

Quick and Easy: Ready in just 5 minutes! This is a lifesaver on busy weeknights or when you need a speedy lunch.

Vegan Comfort Food: A healthy and satisfying option when you’re craving something comforting and plant-based. It’s a delicious way to enjoy a classic soup, entirely vegan.

Pantry-Friendly: Made with common pantry ingredients, so you can whip it up anytime without a special trip to the store. The use of tomato paste ensures a rich flavor quickly.

But the real magic comes from a special ingredient: nutritional yeast. This adds a savory, umami flavor that mimics cheese, making it extra satisfying and complex. Nutritional yeast elevates the entire flavor profile, creating a truly unique and delicious soup.

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

Tomato Paste: Using a good quality tomato paste is essential for the best flavor. I’ve found that some brands can have a strange aftertaste, so choose one you trust.

Non-Dairy Milk: The type of non-dairy milk you use can significantly impact the taste and creaminess of the soup. Soy milk tends to be the creamiest, while almond milk is lighter. Oat milk and cashew milk are also great options. Choose your favorite! For more info, see Ingredients and Substitutions.

Sugar: I prefer using organic sugar, but maple syrup or another sweetener works just as well. See Ingredients and Substitutions for more ideas.

Spices: Feel free to adjust the spices to your liking. If you like a little heat, add a pinch of red pepper flakes. For more ideas, check out Ingredients and Substitutions.

Nutritional Yeast: This is the star of the show! It adds a cheesy, umami flavor that takes this soup to the next level. Nutritional yeast also boasts some nutritional benefits, like B vitamins. For more information, explore Ingredients and Substitutions.

Dietary Needs: This recipe is naturally vegan and dairy-free. It can easily be made gluten-free by ensuring your non-dairy milk is gluten-free. If you avoid almond milk or cashew milk, the recipe is also nut-free!

How to Make Vegan Tomato Soup

Step 1: Whisking the Base

In a pot, combine the tomato paste, non-dairy milk, organic sugar, garlic powder, onion powder, basil, salt, and black pepper. Use a whisk to thoroughly combine all the ingredients until the mixture is smooth and uniform. You should see a lovely, even, reddish-orange liquid.

Step 2: Heating the Soup

Place the pot on medium-high heat. Stir the soup frequently to prevent sticking and burning. This is also the time to add 1-2 tablespoons of nutritional yeast for that signature cheesy flavor!

Step 3: Simmering and Serving

Cook the soup until it is heated through, about 5 minutes. You’ll notice gentle simmering and steam rising from the pot. Remove from heat, pour into bowls, and enjoy warm!

Level Up: Fresh Tomato vs. Tomato Paste

This recipe uses tomato paste for its speed and convenience. Tomato paste has a concentrated flavor that provides richness without a long simmering time. It delivers a burst of tomato goodness quickly.

If you prefer using fresh tomatoes, you can! You’ll need about 2 pounds of fresh tomatoes, roasted and blended until smooth. Be aware that you’ll also need to simmer the soup for a longer time (about 30-40 minutes) to reduce the acidity of the tomatoes. You can learn more about the health benefits of tomatoes on the Better Health Channel.

Pro Tips & Troubleshooting

Pro Tips

• Use high-quality tomato paste for the best flavor.
• Adjust the sweetness and spice levels to your liking.
• Don’t skip the nutritional yeast for the signature cheesy flavor.
• Stir frequently while heating to prevent sticking and ensure even heating.
• Use an immersion blender for an extra creamy texture (optional).
• Add a pinch of red pepper flakes for a little heat.

Common Mistakes to Avoid

• Using low-quality tomato paste, which can result in a strange aftertaste.
• Burning the soup by not stirring frequently enough.
• Overcooking the soup, which can make it too thick.
• Not adjusting the seasoning to your preference.

Serving & Storage

Serving Ideas

• Serve with a vegan grilled cheese sandwich (using dairy-free mozzarella cheese) for a classic pairing.
• Top with homemade vegan croutons for added texture.
• Garnish with cashew parmesan or fresh basil.
• Serve alongside a simple side salad or crusty bread. See Serving and Pairing for more ideas.

Storage and Make-Ahead

Refrigerating: Store leftover soup in the refrigerator for up to 3-4 days in an airtight container.

Freezing: Freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture may change slightly after freezing and thawing.

Reheating: Reheat the soup on the stovetop over medium heat or in the microwave. If the soup is too thick after reheating, add a splash of non-dairy milk. For more info, check out Preparation and Storage.

Conclusion

This vegan tomato soup is a winner because it’s so quick to make, tastes amazing, and fits perfectly into a vegan lifestyle. Even if you’re new to vegan cooking, don’t hesitate to give it a try! It’s incredibly simple and easy to customize. Experiment with different non-dairy milks, spices, and toppings to find your perfect bowl. This soup would pair wonderfully with a flavorful pesto. For example, you could add a swirl of arugula pesto to the top of the soup for added flavor. You can also find a great guide to why go vegan on the Vegan Society website. Share this recipe with your friends and be sure to explore other delicious vegan recipes on my blog!

FAQ

Can this soup be frozen, and for how long?
Yes, you can freeze the soup for up to 2-3 months in an airtight container. Thaw overnight in the refrigerator before reheating.

What are the best non-dairy milk options and how do they affect the taste?
Soy milk provides a creamy texture, while almond milk offers a lighter flavor. Oat milk is another great creamy option. Choose based on your preference!

How can I adjust the sweetness and acidity of the soup?
Add more organic sugar to increase sweetness. A pinch of baking soda can help neutralize acidity. Start small and taste as you go.

What kind of tomato paste is best for this recipe?
A high-quality tomato paste will deliver the best flavor. Look for brands with a rich, deep red color and avoid those with a metallic or bitter taste.

What are some variations on the spice blend?
You can add a pinch of red pepper flakes for heat, or experiment with other herbs like oregano or thyme.

How long does this soup last in the refrigerator?
The soup will last for 3-4 days in the refrigerator in an airtight container.

Can I use fresh tomatoes instead of tomato paste?
While this recipe is designed for tomato paste for convenience, you can use fresh tomatoes. Roasting the tomatoes before blending will add a depth of flavour. Looking for another roasted tomato recipe? Consider trying this fire roasted tomato soup.