15-Minute Creamy Tomato Soup (Vegan)

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Got 15 minutes? You can make a creamy, delicious tomato soup that’s totally vegan. This quick and easy recipe uses canned tomatoes, bread for thickness, and olive oil for richness. You’ll love how simple and tasty it is.

No need for fancy equipment or hard-to-find ingredients. Just grab a pot, a blender, and a few basic items from your pantry. In no time, you’ll have a warm, comforting soup perfect for lunch or dinner. Pair it with some toast or grilled cheese for a classic combo that can’t be beat.

Exact Ingredients List

Here’s what you’ll need to make this quick and creamy vegan tomato soup:

• 1/2 cup extra-virgin olive oil
• 2 cloves garlic
• 1 small onion (about 1 cup when sliced)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 slices white bread, crusts removed
• 2 (28-ounce) cans whole peeled tomatoes in juice
• Salt and pepper to taste
• Fresh herbs for garnish (chives, basil, or parsley)

For serving:

• Toasted bread or grilled cheese sandwiches

You’ll also need about 2 cups of water to thin the soup. Remember to have a microplane grater handy for the garlic, and a potato masher or whisk to break up the tomatoes.

This recipe makes enough for 4 to 6 servings, perfect for a family dinner or leftovers for lunch. You can easily adjust the amounts if you’re cooking for more or fewer people.

Instructions

You’ll start by heating some olive oil in a big pot. Toss in garlic, onions, oregano, and red pepper flakes. Cook these until the onions are soft but not brown.

Next, add bread pieces and canned tomatoes. Mash the tomatoes with a whisk or potato masher. Pour in water and bring it to a boil. Then lower the heat and let it simmer for 5 minutes.

Now comes the blending part. Put half the soup in a blender. Start blending on low, then turn it up high. While it’s blending, slowly pour in olive oil. Season with salt and pepper to taste.

Do the same thing with the other half of the soup. Once it’s all blended, pour it into bowls. Top with herbs like chives or basil if you want. A drizzle of olive oil on top is nice too.

Serve your soup hot with some toast or grilled cheese on the side. It’s perfect for dunking!

Possible Substitutes List & Recipe Variations

You can easily tweak this vegan tomato soup recipe to suit your tastes or pantry. Here are some substitutes and variations to try:

Bread alternatives:

• Gluten-free bread for a gluten-free version
• Rolled oats for added fiber
• Cooked white beans for extra protein

Tomato options:

• Fresh tomatoes (about 4 pounds) when in season
• Fire-roasted canned tomatoes for a smoky flavor

Herb swaps:

• Fresh basil instead of dried oregano
• Thyme or rosemary for a different twist

Spice it up:

• Add a pinch of smoked paprika
• Stir in some curry powder for an Indian-inspired version

You can also make it creamier by blending in some cashews or coconut milk. For a chunky soup, only blend half the mixture. Try roasting the garlic first for a deeper flavor.

Don’t forget to play with toppings! Croutons, pumpkin seeds, or a swirl of pesto can add great texture and taste.

Tips, Tricks & Storing

For the best flavor, use high-quality canned tomatoes. San Marzano tomatoes are a great choice if you can find them.

Don’t skip the bread! It helps thicken the soup and gives it a creamy texture without dairy.

You can adjust the spiciness by adding more or less red pepper flakes. Start with less if you’re sensitive to heat.

Got leftovers? Store your soup in an airtight container in the fridge for up to 5 days.

To reheat, warm it gently on the stove or in the microwave. Stir well before serving.

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Try these tasty toppings:

• Crispy croutons
• Vegan cheese shreds
• Fresh basil leaves
• A swirl of coconut cream

Make it a meal by serving with:

• Vegan grilled cheese
• Crusty bread
• A simple green salad

For a smoother soup, blend it longer. If you like some texture, blend for less time.