Enjoy a totally irresistible bowl of vegan tomato soup, which is great as a winter warmer, a starter or a main with your favourite bread or toastie.
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I feel sometimes tomato soup gets overlooked. It’s like eh, it’s just tomato soup. However when my fussy hubby said, ‘ohhh, I can’t wait to eat your tomato soup’ I was elated! Boomshakalaka.
This homemade tomato soup is far from boring, in fact, it tastes divine and it’s silky smooth. Made with real tomatoes, which do not need to be peeled or deseeded.
If you're a soup lover check out my easy white bean soup recipe.
😋Why you’ll love this recipe
- Chop and drop - simply roughly chop everything and drop it into a pot
- 15 minutes - cooks quick
- Tastes fabulous, with no added creams.
- Special diet-friendly - suitable for a gluten-free diet and is a nut & soy-free too.
🥘Ingredient Notes
A combination of easy to find fresh produce and spices are used notes on some of these ingredients;
Tomatoes - use fresh ripe tomatoes that are in season. Great options are Roma or vine-ripened tomatoes. No need to peel or deseed tomato, use whole. If you prefer, you can use organic whole canned tomatoes instead.
Fennel - use fresh fennel which gives this soup a unique sweet flavour
Coconut sugar* - this helps to bring out the sweetness in the tomatoes. Only a small spoonful is needed.
Black pepper - choose a really good quality black pepper which you can grind yourself, this will give this soup a really nice kick.
Vegetable stock - it’s important to use really good vegetable stock as this is the supporting flavour to the tomatoes. I love using the Massel brand*, not only does it taste fab, it’s vegan too! No salt is needed when using stock.
🔪How to Vegan Tomato Soup
Step 1 - In a tall pot, heat up olive oil on medium-high heat. Add onion and fennel, sweat until translucent.
Step 2 - Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.
Step 3 - Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.
Step 4 - Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm.
✔️Variations
For a creamy vegan tomato soup - stir through some coconut cream at the end or add cauliflower florets when adding tomato. N.B., adding cauliflower will thicken the soup, you may need to adjust the amount of vegetable stock to bring it to a consistency that you like.
Make this soup oil-free - leave out all oil. Sweat onions and fennel in a couple of spoonfuls of vegetable stock.
Don’t like fennel - replace it with celery instead.
Add your favourite fresh herbs e.g., basil. N.B., this will change the flavour of the soup.
💭Pro Tips
Cooking time - as long as all the ingredients have completely softened and are starting to fall apart, this soup can be blended.
The longer this soup is blended the smoother it will be, if you’d like a chunky soup, blend in small bursts, stir soup and see if you’d like to blend further.
If you don’t have an immersion blender*, a regular blender or food processor can be used.
Drizzling EVOO (extra virgin olive oil) on top of this tomato soup adds a luxurious velvety texture.
Adding something salty as a garnish really complements flavours. I love adding either pickled green peppercorns* or capers*. Let me know what you’d add in the comments.
Storage - seal in an air-tight container and refrigerate for up to 5 days, or freeze for up to three months in a snap-lock bag (lay flat). Allow soup to cool to room temperature before storing. Reheat over the stovetop.
💡What to serve with?
It’s stock standard to say you must enjoy this soup with some freshly made bread such as an easy Aussie classic of damper, or some homemade vegan dinner rolls.
You can also dunk a vegan cheese toastie into this tomato soup.
Did you know that in some parts of Sydney (not sure of other parts of Australia) some people call a cheese toastie a ‘breville’ referring to making a cheese toastie in a Breville sandwich maker* which gives it that distinct triangular look.
I only found this out a few years ago…
🥘Related recipes
Another whole and cozy soup is my vegan potato and leek soup - I can't get enough of it.
Did you enjoy this vegan tomato soup from scratch? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group.
Janelle x
📖 Recipe
Vegan Tomato Soup (Easy + Gluten Free)
Ingredients
- 1½ kg Tomatoes roughly chopped
- ½ med Fennel chopped small
- 2 med Onion roughly chopped
- 4-5 cloves Garlic crushed
- 4 cups Vegetable stock
- ½ teaspoon Black papper cracked
- 1 teaspoon Coconut sugar
- 1 small Lemon juiced
- 1 teaspoon Pickled green peppercorns optional for garnish
Instructions
- In a tall pot, heat up olive oil on medium - high heat. Add onion and fennel, sweat until translucent.
- Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.
- Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.
- Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm.
Video
Notes
- For a creamy vegan tomato soup - stir through some coconut cream at the end or add cauliflower florets when adding tomato. N.B., adding cauliflower will thicken the soup, you may need to adjust the amount of vegetable stock to bring it to a consistency that you like.
- Make this soup oil-free - leave out all oil. Sweat onions and fennel in a couple of spoonfuls of vegetable stock.
- Don’t like fennel - replace it with celery instead.
- Add your favourite fresh herbs e.g., basil. N.B., this will change the flavour of the soup.
- Cooking time - as long as all the ingredients have completely softened and are starting to fall apart, this soup can be blended.
- The longer this soup is blended the smoother it will be, if you’d like a chunky soup, blend in small bursts, stir soup and see if you’d like to blend further.
- If you don’t have an immersion blender, a regular blender or food processor can be used.
- Drizzling EVOO (extra virgin olive oil) on top of this tomato soup adds a luxurious velvety texture.
- Adding something salty as a garnish really complements flavours. I love adding either pickled green peppercorns or capers. Let me know what you’d add in the comments.
- Storage - seal in an air-tight container and refrigerate for up to 5 days, or freeze for up to three months in a snap-lock bag (lay flat). Allow soup to cool to room temperature before storing. Reheat over the stovetop.
Jim
100% now my favourite tomato soup without cream. Thank you!
Janelle
Thank you for the lovely compliment - this makes me so happy!