I first created this recipe for a quick vegan tomato soup during the holiday season. Amid the parties and potlucks, Christmas cocktails and Hanukkah dinners, plenty of nights remained when the business of everyday, ordinary supper still needed to be handled. But this creamy tomato soup, which doesn’t have a drop of cream, is perfect any time of the year!
About this vegan tomato soup:
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It’s a darn delicious soup.
After downing a bowl for supper, my oldest proclaimed it “the best tomato soup you’ve made” (and I’ve thrown down a lot of tomato soup).
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Tomato soup requires no special ingredients.
No running to the market for fresh herbs, or cream, vegetable stock, or chicken broth. If you have a can of tomatoes in your pantry, you’re good to go.
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It’s healthful.
The recipe relies on olive oil for richness and depth instead of the more traditional heavy cream. The result is a soup with less saturated fat and more “healthy” fats. I also think the olive oil allows the tomato flavor to come through more robustly, since it’s not dulled by the flavor of cream.
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The recipe is easy to make.
Sauté the ingredients, blend, and serve.
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It’s flexible.
If you don’t have ground fennel, use fennel seed. If you don’t have oregano, use basil. If you’re in the mood for a bit of heat, add cayenne.
How to Dress Up Vegan Tomato Soup
There are plenty of ways to garnish this soup depending on what you have on hand. Here are a few ideas:
- Add homemade (or store-bought) croutons
- Scatter toasted sesame or pumpkin seeds over the top
- Drizzle a little olive oil over the top
- Add a dash of cayenne or chili flakes
- Finish with grated Parmesan (vegan or conventional)
- Stir a large spoonful of farro, quinoa, rice, or other cooked grains (this will make the soup heartier, too)
If you like this vegan tomato soup, check out these other healthy soup recipes:
Instant Pot Lemon and Rice Soup
Three-Ingredient Black Bean Soup
Creamy Roasted Corn Soup from Naturally Ella
Creamy Vegan Tomato Soup
This recipe delivers all the lusciousness and texture of a creamy tomato soup without a drop of cream. The secret? Extra-virgin olive oil, which makes it a whole lot healthier than typical tomato soup. Enjoy straight up or add any of your favorite tomato soup toppings, such as croutons, toasted seeds, or fresh herbs.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, roughly chopped
- 1 large clove garlic
- 1/2 teaspoon ground fennel
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes
- One 28-ounce can diced unsalted tomatoes
- 1 to 1 1/2 cups water
- 1 1/4 teaspoon kosher salt
- Black pepper
- One 3/4-inch-thick slice from a loaf of crusty bread such as levain or Italian bread
Instructions
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Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the onion, garlic, fennel, oregano, and red pepper flakes and saute until the onion is tender, about 8 minutes.
Add the tomatoes, 1 cup water, salt, several generous grinds of black pepper. Tear the slice of bread into pieces and add it to the soup. Turn up the heat and bring the soup to a boil. Drop the heat until the soup simmers and cook for 9 minutes.
Use an immersion blender or transfer soup to a conventional blender. Add the remaining olive oil and puree until smooth. Taste and add more red pepper flakes, salt, and/or black pepper if desired. If the soup seems too thick, add more water and blend again.
Ladle into bowls.
Comments
12.14.2015 at1:51 PM #
Jessica @ Nutritioulicious
This is how I like to make tomato soup – no cream, just pure vegetables, olive oil, and deliciousness!
12.14.2015 at1:51 PM #
Katie Morford
I was so surprised how delicious it was without any cream. I actually prefer it over the traditional method.
12.15.2015 at6:43 PM #
Mel Belle
YUM! Best tomato soup ever and perfect for a cold snowy Park City night. xoxo
12.15.2015 at6:43 PM #
Katie Morford
Music to my ears, Mel Belle! Thanks for joining the conversation 🙂
12.18.2015 at11:28 AM #
Anne|Craving Something Healthy
I love the idea of adding fennel to tomato soup – and that trick about using bread and olive oil to thicken is one of my favorites! Can’t wait to try this recipe
12.19.2015 at8:42 PM #
Kara
I really need to make this! My best friend makes a very similar recipe that she recently altered by adding canellini beans instead of the bread. Her kids ate it without a word. Good sign….
12.25.2015 at10:24 PM #
Sonali- The Foodie Physician
This looks delicious, light and easy! A nice change from all of the heavy holiday meals. Hope you’re having a wonderful holiday weekend and Happy New Year!
12.25.2015 at10:24 PM #
Katie Morford
Thanks Sonali and same to you (P.S. just had your spaghetti squash lasagne again..perfect post-Christmas meal for a crowd)
12.30.2015 at6:01 PM #
Patti
Adding a few cooked shrimp to the bowl would be great.
12.30.2015 at6:01 PM #
Katie Morford
Yes! Great tip. Thanks for sharing that.
01.05.2016 at12:20 PM #
Christina
Do you really add the bread and then puree the soup (with the bread in it)? Maybe I read the recipe wrong?
01.05.2016 at12:20 PM #
Katie Morford
Yes. The bread is what give the soup some body…not uncommon, technique-wise, in Italian cooking.
01.08.2017 at4:20 AM #
Raymond Gouin
I first made the recipe as printed without the fennel (which I did not have) and with the addition of two tablespoons of sugar to cut the acid in the tomatoes. The second time that I made it, I added one-half can of tomato paste for a more intense flavor. Delicious. The absence of the cream makes it a “lighter” dish, so you can serve it as a starter to a dinner without worrying about filing up and not having room for the food that follows. There is, however, a major error in the recipe — you have to make a double batch because it is so delicious and you will want more. 🙂
Rather than use stale bread, my mother (born 1907) used finely crushed Kennedy (brand) common crackers. Acts almost as a flour so that you get a smoother taste.. The brand is still sold.
01.08.2017 at4:20 AM #
Katie Morford
Love all your tips and riffs. And good point re: the cream. It definitely comes off as lighter than a cream-based soup. I will have to look for those crackers!
04.07.2017 at11:40 AM #
Terri
I am having trouble finding a recipe that does not include olive oil,
04.07.2017 at11:40 AM #
Katie Morford
You could swap in another type of oil if you don’t care for olive oil.
05.19.2017 at5:45 AM #
Mish
Tried making it and guess what?! It turned out amusingly delicious! Thanks for such a wonderful recipe.
Love.
05.19.2017 at5:45 AM #
Katie Morford
music to my ears!!!
06.18.2017 at5:41 PM #
Lucy
Just finished making this and it’s delicious! I wanted to let you know how much I appreciate you posting this recipe – it’s surprisingly hard to find one without cream. Thanks so much!
06.18.2017 at5:41 PM #
Katie Morford
So glad you liked it. It’s one of my favorite simple soups.
09.08.2018 at7:36 AM #
Andy Vaz
I have just made this soup. OMG!!! Delicious!! Thanks for sharing!
09.08.2018 at7:36 AM #
Katie Morford
Yay! One of my personal favorites. Thanks for the comment.
09.10.2018 at8:43 PM #
Kris
I’ve got to say, this is the BEST tomato soup ever! I made some tweaks, though, based on what I have on-hand. Juat fresh tomatoes, chopped cilantro, and 1 1/2 tomato paste plus the olive oil and water (and of course, the spices). It doesn’t need any garnish, imo. Totally love it! Bookmarked ^-^
09.10.2018 at8:43 PM #
Katie Morford
Great…and love all of your riffs on this. It’s a very simple starter recipe with lots of room to play. Thanks for sharing.
02.27.2019 at9:59 PM #
Judy Mata
I have this basic recipe as well. I used stewed tomatoes in place of the canned diced tomatoes. Adds a little extra kick. Been doing this for about 30 years. Nice to read all the variations. Thanks.
02.27.2019 at9:59 PM #
Katie Morford
I will try your method next time! Thanks for sharing.
03.08.2019 at3:24 PM #
Eileen
I didn’t have fennel so I substituted anise seed. I also added a pinches of cumin and dill. I love how it turned out!
03.08.2019 at3:24 PM #
Katie Morford
Those all sound like delicious swaps! So glad you like the soup.
Katie
08.23.2019 at2:26 PM #
Julie Campanella-arlt
We are on a 7 day cleanse have can’t have bread, is there another besides flour or corn starch?
08.23.2019 at2:26 PM #
Katie Morford
I would think you could try something like cooked brown rice or cooked potatoes. That would give it some body. You could also just try it with just the tomatoes.
11.05.2019 at11:45 AM #
bedour
Has anyone tried this without fennel or bread? Just trying to see if there’s something i can substitute it with.
11.05.2019 at11:45 AM #
Katie Morford
If you don’t care for the taste of fennel, just leave it out. The bread gives the soup a bit of body. You could try without or any of the following, which might give it some body: add 1 roasted red bell pepper, 1 small cooked potato, or 1/2 cup cooked whole grains, such as brown rice.
09.05.2022 at4:03 PM #
SB
Have not try it yet, making it as we speak, will come back later to post again.