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    Home » Recipes » Soups / Stews / Chili

    Modified: Sep 12, 2023 · Published: Mar 16, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Easy Vegan Tomato Soup With Tomato Paste 

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    This Easy Vegan Tomato Soup With Tomato Paste is made in minutes with pantry staples. Topped with homemade herbed croutons for flavor and crunch.

    Easy Tomato Soup with homemade croutons on top.

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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.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Soup Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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 soup ingredients on a cutting board with labels.
    • 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.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Tomato Soup in pan with spoon.

    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.

    🍽 Serving

    • Vegan Refried Bean Grilled Cheese
    • Vegan Pizza Grilled Cheese
    • Veggie Sandwich with Hummus
    • Vegan Caramelized Onion and Red Pepper Grilled Cheese
    • Vegan Egg Salad Sandwich
    Tomato Soup in a bowl.

    👩🏻‍🍳 Recipe FAQs

    What makes tomato soup thicker?

    For this easy vegan tomato soup with tomato paste, I used coconut milk to thicken the soup.

    Do people eat tomato soup by itself?

    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

    • Curry Coconut Drinkable Soup in a mug.
      Curry Coconut Drinkable Soup
    • Tofu Noodle Soup in a bowl.
      Tofu Noodle Soup
    • Vegan Tortilla Soup
      Easy Vegan Tortilla Soup
    • Creamy Roasted Cauliflower and Garlic Soup
      Creamy Roasted Cauliflower and Garlic Soup

    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 Tomato Soup
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    4.34 from 3 votes

    Easy Vegan Tomato Soup With Tomato Paste 

    This Easy Vegan Tomato Soup With Tomato Paste is made in minutes with pantry staples. Topped with homemade herbed croutons for flavor and crunch.
    Course Soup
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 3
    Calories 313kcal
    Author Willow Moon
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    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)
    US Customary - Metric

    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

    This soup will last up to 5 days in an airtight container in the fridge.
    To freeze it, 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.
    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.

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    Nutrition

    Calories: 313kcal | Carbohydrates: 16g | Protein: 6g | Fat: 27g | Saturated Fat: 24g | Cholesterol: 0mg | Sodium: 470mg | Potassium: 928mg | Fiber: 3g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 13.7mg | Calcium: 52mg | Iron: 6.2mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Soups, Stews, Chili

    • 5 Ingredient Sun-Dried Tomato Soup in a bowl with spoon.
      5 Ingredient Sun-Dried Tomato Soup
    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • African Peanut Stew in a bowl.
      African Peanut Stew
    • Vegan Black Bean Soup
      Vegan Black Bean Soup

    Reader Interactions

    Comments

      4.34 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Victora says

      February 05, 2021 at 6:45 pm

      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.3 stars

      Reply
    2. Shannon says

      March 25, 2020 at 12:02 pm

      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!

      Reply
      • Willow Moon says

        March 25, 2020 at 2:03 pm

        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!

        Reply

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