Last Updated on December 4, 2022
A Vegan Tomato Soup that is rich, creamy, so full of tomato flavor, and gluten free!
This soup is one of my favorite comfort foods when I was young.
There was something about that canned soup that was hard to beat.
And of course I always had to add a ton of saltines with a side of a grilled cheese sandwich.
Oh boy does that bring back fond memories!
But as the years past, my allergies stopped me from enjoying my favorite comfort food.
So after years of missing my comfort food, I think I have come up with my new comforting favorite.
Changing up this soup to a more adult version makes for a better tasting and healthier soup.
Different ways to garnish and enjoy this soup
We all have enjoyed this soup with a toasted warm and gooey cheesy sandwich and a fist full of crumbling saltines.
But sometimes it is fun to try different ways to enjoy this comforting tomato soup.
Here are a few different varieties you and your family might like to try.
-Sprinkle shredded cheese and crumbled tortilla chips on top.
-Sprinkle shredded cheese with a large dollop of sour cream on top.
-Fresh croutons added on the top, try my Easy Homemade Croutons.
-Top with bagel chips and sour cream.
-Add left over pasta.
-Fresh herbs.
-Fried onions.
-Serve this soup with any sandwich of your liking.
-Add toasted bread of your choice on the side of this soup.
What ingredients are needed for this soup
- Tomatoes – In this soup I used both canned diced tomatoes and fresh grape sized tomatoes. I roasted the fresh tomatoes in the oven before adding to the soup. I know you are thinking “But that adds more time”, trust me it is well worth it. Roasting the tomatoes adds just the right amount of sweetness and enhances the tomato flavor.
- Broth -A vegetable broth works the best for this soup.
- Milk – I used an unsweetened plain almond milk in the soup.
- Cornstarch – The cornstarch helps thicken the soup without using a flour, making this soup gluten free.
- Real Maple Syrup – Adding maple syrup adds balance and controls the acidity of the tomatoes.
- Seasonings – I added minced garlic, onion powder, basil, oregano, salt and pepper to my soup. You can add your own favorite seasonings such as your favorite sriracha sauce, cayenne pepper, Italian seasoning, rosemary or chives. Try a few different blended spices for a different flavor each time you make this soup.
How to make a Vegan Tomato Soup
Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
Clean and slice the grape sized tomatoes in half and place onto the baking sheet.
Drizzle the tomatoes with your favorite oil, making sure to coat all slices.
Sprinkle the tomato slices with salt and pepper and slide into the oven.
Bake for 15 minutes, rotate the baking sheet and continue to bake for another 10 minutes.
Remove the baking sheet from the oven, scoop the tomatoes into a 2.5 or larger quart sauce pan.
Continue by adding the canned tomatoes, maple syrup, vegetable broth and all the seasonings.
Next measure out the almond milk and add the cornstarch, blend until well mixed.
Pour into the saucepan, stirring as you add to the tomatoes.
Blend the soup with an immersion blender to puree the soup to a smooth texture.
Cook on a medium high heat for about 15 to 20 minutes.
Serve hot with your favorite crackers, sandwich or garnish!
Vegan Tomato Soup
Equipment
- 1 Immersion blender
Ingredients
- 2 Pints Grape Sized Tomatoes
- 2 15oz. Cans Diced Tomatoes
- 1 tsp Real Maple Syrup
- 3 Cups Vegetable Broth
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- 1/4 tsp Basil
- 1/4 tsp Oregano
- Salt and Pepper This is sprinkled over the tomatoes before baking. Add more to the soup if needed.
- Oil The oil is to drizzle onto the tomatoes before baking. I have used Olive or Avocado oil.
- 1 Cup Unsweetened Plain Almond Milk
- 2 Tbsp Cornstarch
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Clean and slice the grape sized tomatoes in half and place onto the baking sheet.
- Drizzle the tomatoes with your favorite oil, making sure to coat all slices.
- Sprinkle the tomato slices with salt and pepper and slide into the oven.
- Bake for 15 minutes, rotate the baking sheet and continue to bake for another 10 minutes.
- Remove the baking sheet from the oven, scoop the tomatoes into a 2.5 or larger quart sauce pan.
- Continue by adding the canned tomatoes, maple syrup, vegetable broth and all the seasonings.
- Next measure out the almond milk and add the cornstarch, blend until well mixed.
- Pour into the saucepan, stirring as you add to the tomatoes.
- Blend the soup with a immersion blender to puree the soup to a smooth texture.
- Cook on a medium high heat for about 15 to 20 minutes.
- Serve hot with your favorite crackers, sandwich or garnish.
