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, and comforting tomato soup that’s perfectly balanced, nourishing, and plant-based—packed with rich flavor and made in just one pot.
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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 set over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and dried basil, cooking for another minute until aromatic.
- Add in the tomatoes with their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover the pot and bring the mixture to a gentle simmer, then cook for 15–20 minutes. Allowing it to simmer longer will deepen and enrich the flavor.
- Remove the pot from the heat and blend the soup until smooth using an immersion blender. If using a countertop blender, allow the soup to cool slightly first to prevent pressure buildup and spills.
- Return the soup to the stove and bring it to a gentle simmer over medium heat until heated through. Taste and adjust the seasoning as needed—add more maple syrup to soften the acidity, extra coconut milk for a creamier texture, or salt to enhance the overall flavor. For a thicker consistency, remove the lid and simmer uncovered, stirring occasionally, until it reaches your desired thickness.
- Ladle the soup into bowls and serve. If desired, garnish with vegan parmesan, fresh basil, and crunchy croutons.
- Store any leftovers in an airtight container in the refrigerator for 4–5 days, or freeze for up to 1–2 months.
Notes
To prepare the croutons, cut day-old bread (sourdough works especially well) into bite-size cubes—using kitchen scissors can make this easier for crusty loaves. Spread the cubes on a baking sheet or oven-safe cast-iron skillet, then toss with a drizzle of oil, salt, pepper, and garlic powder. Bake at 400°F (204°C) for 5–10 minutes, until crisp, golden, and lightly toasted.
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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