Why You’ll Love 15-Minute Creamy Tomato Soup (Vegan) Recipe
This soup is ideal when you want something warm, nourishing and homemade but without spending much time. Because it uses pantry staples like canned tomatoes, olive oil, bread, and basic aromatics, you can make it even on a busy weeknight. The blending of olive oil with bread gives a luscious, silky texture that mimics a creamy soup — but stays entirely dairy‑free and vegan. And it still keeps the fresh tomato flavor intact, far livelier than a typical heavy‑cream‑based soup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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extra-virgin olive oil, divided
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garlic cloves, grated
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small onion, finely sliced
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dried oregano
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red pepper flakes
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white bread (crust removed, torn into pieces)
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canned whole peeled tomatoes (packed in juice)
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water
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kosher salt and freshly ground black pepper
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minced chives, basil, or parsley (for garnish)
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toasted bread or grilled cheese (for serving)
Directions
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Heat a portion of the olive oil in a large saucepan over medium‑high heat until shimmering. Add the grated garlic, sliced onion, oregano, and red pepper flakes. Cook, stirring frequently, until the onions soften but do not brown — about 4 minutes.
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Add the torn bread pieces and the canned tomatoes (with their juice). Roughly mash the tomatoes with a whisk or potato masher. Add water (as per recipe card). Bring to a boil over high heat, then reduce to a simmer — let cook for about 5 minutes.
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Transfer about half of the soup to a blender. Start blending on low speed, gradually increasing to high. With the blender running on high, slowly drizzle in half of the remaining olive oil. Season to taste with salt and black pepper. Transfer the blended portion to a large bowl.
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Repeat the blending process with the remaining soup and olive oil. Once fully blended and emulsified, ladle the soup into serving bowls. Garnish with chopped herbs and an extra drizzle of olive oil. Serve with toasted bread or grilled cheese.
Servings and timing
This recipe yields 4 to 6 servings.
Active time: ~15 minutes
Total time: ~15 minutes
Variations
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For a milder flavor, reduce or omit the red pepper flakes.
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Add a splash of plant-based milk (e.g. oat, soy, or almond) after blending to make the soup even creamier.
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Stir in fresh chopped basil at the end for added freshness.
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For extra depth, sauté a pinch of dried thyme or add a dash of smoked paprika with the onions.
Storage/Reheating
You can store leftover soup in a covered container in the refrigerator for up to 3–4 days. To reheat, gently warm over low heat on the stove, stirring occasionally. If it thickens too much, add a little water (or plant‑based milk) to adjust the consistency.
FAQs
How can I make this soup even richer without dairy?
You can stir in a small amount of plant‑based milk or cream (e.g. oat milk, soy milk) after blending. A splash of coconut milk can also add richness and subtly sweet undertones.
Can I use fresh tomatoes instead of canned tomatoes?
Yes — but canned tomatoes give the most consistent flavor and are already cooked, which helps streamline the process. Fresh tomatoes may need longer cooking time to soften and develop flavor.
What kind of bread works best for the soup?
Simple white sandwich bread (crust removed) works best. The starch and proteins from the bread help emulsify the olive oil with the tomato broth, creating a creamy texture.
What if I don’t have a blender?
You could try using an immersion blender if you have one. The goal is to fully purée the soup so the oil and liquid emulsify; manual mashing alone usually won’t give the same silky result.
Is this soup spicy because of the red pepper flakes?
It has a subtle warmth, but it’s not overly spicy. If you prefer no heat, you can omit the red pepper flakes entirely.
Can I freeze leftover soup?
Yes — pour cooled soup into a freezer‑safe container and freeze. To reheat, thaw overnight in the fridge, then warm gently on the stove. You may need to stir in a little water or plant milk to restore the original texture.
Can I add other vegetables (like carrots or bell pepper)?
You can experiment — but the classic version is simple to highlight tomato flavor. If you add other vegetables, adjust cooking time and possibly increase liquid to compensate.
What can I serve with this soup?
Toasted bread, a grilled cheese sandwich, crusty baguette, or a fresh green salad are all great companion dishes.
How can I adjust the thickness of the soup?
If the soup is too thick after blending, add a little warm water or stock, stirring until you reach your desired consistency. If it’s too thin, let it simmer a bit longer before blending.
Is this soup suitable for a quick weeknight meal?
Absolutely — it takes about 15 minutes from start to finish, uses pantry staples, and yields a comforting, wholesome meal with minimal cleanup.
Conclusion
This 15‑Minute Creamy Tomato Soup delivers on flavor, comfort, and convenience — all while staying completely vegan and dairy‑free. With simple ingredients and a quick blending step, you get a soup that’s creamy, bright, and satisfying. Whether you’re short on time or craving a cozy bowl of tomato soup, this recipe hits all the right notes.
15-Minute Creamy Tomato Soup (Vegan)
A quick and easy 15-minute creamy tomato soup that’s completely vegan, rich in flavor, and made with pantry staples like canned tomatoes, garlic, and coconut milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium cloves garlic, minced
- 1 (28-ounce) can whole peeled tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon maple syrup or sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 1 tablespoon soy sauce or tamari
- Fresh basil leaves or chives, for garnish (optional)
Instructions
- Heat olive oil in a saucepan over medium heat until shimmering.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add canned tomatoes with their juices and bring to a simmer.
- Stir in coconut milk, maple syrup (or sugar), salt, pepper, red pepper flakes (if using), and soy sauce or tamari.
- Simmer for about 5 minutes, stirring occasionally.
- Use an immersion blender to purée the soup directly in the pot, or transfer to a blender in batches and blend until smooth.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh basil or chives if desired.
Notes
- For a thicker soup, simmer a few minutes longer after blending.
- You can substitute light coconut milk, but the soup will be less creamy.
- Add croutons or grilled bread for a heartier meal.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
