Creamy and velvety, this creamy tomato soup is full of delicious flavours.
Creamy Vegan Tomato Soup (Without the Cream!)
There’s something undeniably comforting about a warm bowl of tomato soup, it’s simple, nostalgic, and always hits the spot. This creamy, velvety tomato soup is no exception. It’s full of rich, hearty flavour, yet made without any dairy. Perfect for a light lunch or a quick midweek dinner!
The Inspiration Behind the Recipe
It all started when my kids discovered tinned tomato soup and immediately fell in love with it. I couldn’t blame them, it’s sweet, smooth, and satisfying. But after glancing at the label and seeing just how much added sugar was in it, I knew I wanted to create a healthier, homemade version that they’d enjoy just as much.
After a few experiments, this was the recipe that got the thumbs up from everyone. It’s now a firm family favourite, and I love knowing exactly what’s in it.
Other Soup Recipes To Try
- Creamy Tortellini Soup
- Mulligatawny Soup Recipe
- Korean Tofu Soup Recipe
- Moroccan Chickpea Soup Recipe
What Makes This Creamy Tomato Soup Special?
The secret to the creaminess? Cannellini beans. They blend in beautifully, giving the soup a silky texture while adding a healthy dose of low-fat, plant-based protein. No cream, no fuss, just real, wholesome ingredients.
Depending on the acidity of your tomatoes (especially if using fresh or tinned varieties with no added sugar), you might want to stir in a small pinch of sugar to balance the flavours. Taste as you go and adjust to your preference.
Ready in Just 30 Minutes
This recipe is wonderfully quick to make, taking just half an hour from start to finish. It’s ideal for those busy days when you want something nourishing without spending ages in the kitchen.
How to Serve This Cream Tomato Soup
I love serving this soup with:
- A slice of crusty sourdough or rustic wholegrain bread
- A swirl of olive oil or coconut yoghurt on top
- A side of grilled “cheese” toastie for the ultimate comfort combo
Fancy a Deeper Flavour?
If you’re a tomato soup enthusiast, be sure to try my Roasted Tomato Soup recipe, it’s a little more intense, perfect for when you’ve got extra time and ripe tomatoes to use up.
I hope you enjoy this creamy tomato soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
![Creamy Tomato Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/10/Creamy-Tomato-Soup-vegan-by-The-Flexitarian-v8-300x300.jpg)
Creamy Tomato Soup [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 1 onion – finely chopped
- 3 garlic cloves – crushed
- 600 g tomatoes
- 400 g can chopped tomatoes
- 1 Tbsp tomato paste
- 750 ml vegetable stock
- 2 tsp dried oregano
- 1 small bunch fresh basil
- 400 g can cannellini beans
- 1 – 2 Tbsp sugar – optional
- salt & pepper
Instructions
- Heat some olive oil in a large saucepan.olive oil
- Gently fry finely chopped onion and crushed garlic.1 onion – finely chopped, 3 garlic cloves – crushed
- When golden, added tomatoes (cut in chunks), chopped tomatoes, tomato paste. Mix well.600 g tomatoes, 400 g can chopped tomatoes, 1 Tbsp tomato paste
- Add vegetable stock, dried oregano and fresh basil. Bring to boil.750 ml vegetable stock, 2 tsp dried oregano, 1 small bunch fresh basil
- Reduce heat to medium and cook covered for around 15 mins.
- Rinse and drain the cannellini beans. Add to the saucepan.400 g can cannellini beans
- Liquidise the soup until it is extra smooth. Season with salt, pepper and sugar (optional).1 – 2 Tbsp sugar – optional, salt & pepper
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/creamy-tomato-soup-vegan/
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