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Grilled cheese being dipped into bowl of vegan tomato soup.
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5 from 2 votes

Creamy vegan tomato soup

Few foods give the cozy comfort of a bowl of creamy vegan tomato soup with a non-dairy grilled cheese sandwich for dipping. This full-bodied soup has a wonderful depth of flavor from the addition of sun-dried tomatoes. Add a handful of homemade vegan croutons and a drizzle of sun-dried tomato oil on top just before serving.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American, Vegan
Keyword: dairy free, gluten free, kid friendly
Servings: 4 people
Calories: 93kcal
Author: Cadry Nelson



  • Bring a soup pot to a medium heat with oil. Add onions & garlic, and saute for several minutes until translucent and fragrant.
  • Add whole peeled tomatoes with liquid, water, vegetable bouillon cube, dried oregano, dried basil, ½ teaspoon salt, black pepper, nutritional yeast flakes, tomato paste, and drained oil-packed sun-dried tomatoes to pot. Cook for 8 to 10 minutes on a medium heat.
  • Blend with an immersion blender. Or carefully move soup to a regular blender, blend, and transfer back to the soup pot.
  • Add ¼ to ½ cup non-dairy milk, depending on your creamy preferences. Taste and add 1 to 2 teaspoons agave syrup if additional sweetness is needed. If more salt is needed, add an additional ½ teaspoon or to taste.
  • Continue cooking for 5 to 10 minutes longer for flavors to meld and tomato to mellow.
  • Serve soup in 4 bowls and drizzle with oil from sun-dried tomato jar.


*Instead of a bouillon cube, you can use 1 teaspoon Better Than Bouillon no chicken base.
If you'd rather use broth, omit the bouillon, and replace the ½ cup water with broth. 


Calories: 93kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 869mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 12.5mg | Calcium: 28mg | Iron: 1.1mg