Easy 1-Pot Tomato Soup (Vegan)
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5.0
123 reviews
Excellent
Easy 1-Pot Tomato Soup (Vegan)
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An easy, creamy, balanced, and comforting tomato soup that’s nourishing, plant-based, and full of flavor. Just 1 pot required!
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Ingredients
- 2 tsp olive oil (if oil-free, sub twice the amount in water, plus more as needed to prevent sticking)
- 1 ½ cups diced yellow onion (~1 large onion)
- 1-2 cloves garlic, minced
- 1 tsp dried basil
- 1 (28-ounce) can whole peeled San Marzano tomatoes, in juices
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 cup vegetable broth (sub up to half with extra coconut milk for creamier soup)
- 1 (14-ounce) can light coconut milk (or sub full-fat for creamier soup)
- 3/4 tsp each sea salt and black pepper
- 1-2 Tbsp maple syrup
FOR SERVING optional
- Vegan Parmesan Cheese
- Freshly chopped basil
- croutons (see notes for homemade // use gluten-free if needed)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.
- Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.
- Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool first to avoid an explosion).
- Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.
- Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
- Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.
Notes
- *To make croutons, slice day-old bread (we like sourdough) into cubes (it can be easier to do this with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C), or until golden brown and toasty.*Recipe as written makes ~8 cups (2 liters) soup.*Nutrition information is a rough estimate calculated without optional ingredients.*Adapted from the Creamy Tomato & Herb Bisque in our Everyday Cooking cookbook.
Nutrition Information
Show Details
Serving
1(two-cup serving)
Calories
234
(12%)
Carbohydrates
34.9g
(12%)
Protein
5.9g
(12%)
Fat
9.1g
(14%)
Saturated Fat
5.8g
(29%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1.9g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
1073mg
(45%)
Potassium
1224mg
(35%)
Fiber
6.9g
(28%)
Sugar
20.7g
(41%)
Vitamin A
1231IU
(25%)
Vitamin C
16.1mg
(18%)
Calcium
117mg
(12%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4(2-cup servings)
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1(two-cup serving) | |
| Calories | 234 | 12% |
| Carbohydrates | 34.9g | 12% |
| Protein | 5.9g | 12% |
| Fat | 9.1g | 14% |
| Saturated Fat | 5.8g | 29% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.9g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1073mg | 45% |
| Potassium | 1224mg | 26% |
| Fiber | 6.9g | 28% |
| Sugar | 20.7g | 41% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 117mg | 12% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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