This Easy Vegan Tomato Soup With Tomato Paste is made in minutes with pantry staples. Topped with homemade herbed croutons for flavor and crunch.
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Do you ever look into your pantry for something to make for dinner because you're too lazy to go to the store? Well, I do, all the time.
That's how this Easy Vegan Tomato Soup With Tomato Paste came about. I needed something to eat that wasn't leftovers. I had a few tablespoons of tomato paste in my fridge and some coconut milk in my pantry.
I put them together with some herbs and nutritional yeast, and this healthy tomato soup was born.
The recipes that I have on the blog that use pantry staples like my 5 Ingredient Curry Peanut Pumpkin Soup, are the ones I go to again and again.
This vegan tomato soup is great because there are many times that a recipe calls for only a tablespoon of tomato paste and you may find yourself looking for ways to use the rest of the can.
Adjust the recipe to the amount of tomato paste you have left, and you have a quick meal.
Other soup recipes to try are my Sweet Potato Soup with Rosemary, Vegan Garden Vegetable Soup Recipe, Toasted Pecan and Sweet Potato Soup, and 3 Ingredient Refried Bean Soup.
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❤️ Why You'll Love It
- It's made with pantry staples.
- It's made in about 15 minutes.
- It is simple and easy to make; perfect for a weeknight.
🧾 Ingredients
- Tomato paste: Adds a concentrated tomato flavor in a small package.
- Coconut milk: Adds a rich creamy flavor. I used full-fat coconut milk. Light coconut milk won't add the rich flavor that full-fat coconut milk gives.
- Nutritional yeast: Adds a cheesy flavor. You could also use store-bought vegan parmesan.
- Basil and oregano: I used dried basil and oregano. You could also use fresh. If you use fresh, you'll need about half a tablespoon of each.
- Garlic powder: Adds a concentrated garlic flavor.
- Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt.
- Water
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add all ingredients to a saucepan.
Step 2: Bring to a boil, then reduce to a simmer. Cook for 5 minutes.
❄️ Can I Freeze It?
While I haven't made a large enough batch of this soup to freeze yet, it should freeze with no problem, keeping in mind that when you freeze coconut milk, it changes in texture and becomes grainy.
- Make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
- Liquids expand as they freeze, so don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
- Don't forget to label your bag or container with the date, or if you prefer, the date it should be eaten. You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.
- When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.
👩🏻🍳 Recipe FAQs
For this easy vegan tomato soup with tomato paste, I used coconut milk to thicken the soup.
Since this tomato soup is made with coconut milk, it can be eaten by itself. It is a hearty meal on its own.
Other Vegan Soup Recipes
If you tried this Easy Vegan Tomato Soup With Tomato Paste Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This simple tomato soup recipe will become your favorite go-to when you want a meal fast. It's perfect for those days when you don't feel like venturing out into the world!
📋 Recipe
Easy Vegan Tomato Soup With Tomato Paste
Ingredients
- 6 ounces tomato paste
- 13.5 ounces coconut milk
- ¼ cup nutritional yeast
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- Salt and pepper
- 1 ½ cups water
Topping
- Herbed Gluten Free Croutons (optional)
Instructions
- Place all ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes.
- Top with herbed croutons and serve.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Victora says
It’s good though I agree that it’s missing something to give it a heightened flavor. I added a touch of smoked paprika. I think cayenne or chili flake would also be good.
Shannon says
I am gluten intolerant. I was short a few ingredients when I came across this recipe. So,
I googled how to substitute! I replaced the coconut milk with skim milk 1:1( it was what I had on hand) and used grated Parmesan cheese (the sprinkle kind in a can) in place of the yeast 1:1. The soup was still amazing and my husband requested it again right after I made it with grilled cheese sandwiches on gluten free bread. So nice to feel like I can enjoy classics from when I was a kid again!
Willow Moon says
Great! I’m glad you were able to adapt it to what you had on hand, especially during these crazy times when grocery store shelves are bare!