Easy 1-Pot Tomato Soup (Vegan)
User Reviews
5
Easy 1-Pot Tomato Soup (Vegan)
Description
This vegan tomato soup begins by sautéing diced onion until soft, then adding garlic and dried basil to develop aromatic flavor. The addition of canned whole peeled tomatoes, tomato paste, and diced tomatoes creates a rich tomato base. Vegetable broth and coconut milk add liquid and creaminess without dairy.
The soup simmers gently to meld flavors, after which it is pureed until smooth for a velvety texture. Adjustments with maple syrup soften the natural acidity of tomatoes, and coconut milk increases the creamy mouthfeel. The soup can be reheated gently to serve while tasting and seasoning adjustments ensure balance.
Optional toppings like vegan parmesan, fresh chopped basil, or homemade croutons provide added texture and flavor. Croutons can be easily made by seasoning bread cubes and toasting until crisp. This soup is suited for a wholesome meal that is both comforting and adaptable.
Ingredients
- 2 tsp olive oil (if oil-free, sub twice the amount in water, plus more as needed to prevent sticking)
- 1 ½ cups yellow onion ~1 large onion, diced
- 1-2 cloves garlic minced
- 1 tsp basil dried
- 1 (28-ounce) can San Marzano tomato whole peeled, 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 coconut milk or sub full-fat for creamier soup, light
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 1-2 Tbsp maple syrup
FOR SERVING optional
- vegan parmesan cheese
- basil freshly chopped
- 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 croutons, cut day-old bread into bite-sized cubes using kitchen scissors for easier handling, especially with crusty breads.
- Toss the bread cubes with a little oil, salt, pepper, and garlic powder before baking at 400°F (204°C) for 5–10 minutes until golden and crisp.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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