This rich and creamy Easy Tomato Soup is made with all pantry staples and comes together in minutes. Topped with homemade herbed croutons for flavor and crunch.
Pantry Recipes
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 Tomato Soup came about. I needed something to eat that wasn't leftovers. I had a few tablespoons of tomato paste in my fridge and some leftover coconut milk from another recipe.
I put them together with some herbs and nutritional yeast, and this healthy tomato soup was born.
This rich and creamy Easy Tomato Soup is made with all pantry staples and comes together in minutes! Topped with homemade herbed croutons for flavor and crunch. Click To Tweet
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.
Perfect For a Road Trip
Recipes with pantry staples are perfect for camping because they don't take up valuable cooler space. You can make them after you've cleaned out everything out of your cooler.
Not to mention, they only take a few minutes to come together. You can be eating this soup in fifteen minutes flat.
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.
To Make The Homemade Herbed Croutons
The homemade croutons are optional, but highly recommended. They add a crunchy texture to the creamy silky soup.
To make these gluten free croutons, mix olive oil and herbs and toss sliced bread in the mixture. You then bake them in the oven until crispy.
They will last a couple of weeks in an air tight container, but they are so good that I doubt you can keep them around for that long.
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Best Bread For Croutons?
Use a good quality day old bread that you like. If you can find day old bread at a discount, that's great too.
Making croutons is a good way to use up slightly stale bread, but it's not necessary. I have made the herbed croutons with both fresh brown rice bread and millet chia bread.
While I prefer the brown rice bread for these croutons, both were good.
Other Vegan Soup Recipes
- 3 Ingredient Pinto Bean Soup
- Curry Coconut Drinkable Soup
- Tofu Noodle Soup
- Cheesy Vegan Broccoli Soup
- Creamy Corn Soup with Jalapeño
Can I Freeze Tomato Soup?
While I haven't made a large enough batch of this soup to freeze yet, it should freeze 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 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 3/4 the way full. Let out as much air as you can, and lay flat in freezer.
- Don't forget to label your bag or container with the date, or if you prefer, the date it should be eaten by. You can keep soup in the freezer 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.
Easy Tomato Soup
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!
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Easy Tomato Soup
Ingredients
- 6 ounces tomato paste
- 13.5 ounces coconut milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt and pepper
- 1 1/2 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!