Vegan Tomato Soup

Heres a simple soup designed to warm the kindest of hearts. It’s flavorful and easy to make. You can also freeze it for when tomatoes are not in season.


  • 3 to 5 lbs tomatoes, stemmed and cubed
  • Olive oil
  • ½ onion, diced
  • 1-3 cloves garlic, minced
  • Basil, chopped (to taste)
  • Salt
  • Pepper



  1. Coat the bottom of the dutch oven with olive oil.
  2. Sweat onions and garlic in the oil over medium low heat. This will take about 10 minutes for the onions to turn nice and soft.
  3. Add tomatoes and another healthy pour of olive oil. Raise heat to medium and stew for 10 to 15 minutes.
  4. Once tomatoes are soft remove pot from heat and blend.
  5. Add salt and pepper and stir into soup. Adjust to taste.
  6. Add chopped basil and serve.

What you should know

I’ve heard of some people who like to mix in a touch of soy milk into the soup to cut the acid of the flavor. Try it in a small bowl and see.

Re: Vegan Tomato Soup

Re: Vegan Tomato Soup

It’s winter here and tomatoes are hard to find. So I made this using two cans of crushed tomatoes instead. Perfectly easy and delicious.

Just be careful to taste before you salt as the tomatoes from a can have a lot of sodium already in them.