Last Updated on June 28, 2026
A Vegan Tomato Soup that is rich, creamy, gluten free, and so full of that tomato flavor!
This soup is one of my favorite comfort foods when I was young.
There was just something about that canned tomato soup that was hard to beat!
Of course, I always had to add a ton of saltine crackers to my tomato soup and I also had to have my favorite grilled cheese sandwich on the side.
Oh boy does that bring back fond memories!
But as the years past, my allergies stopped me from enjoying some of my favorite comfort foods.
Because I was feeling a bit nostalgic, I wanted to create a tomato soup that was more to my adult taste; healthier, better tasting, vegan, and gluten free.
After researching different recipes, I think I have created my new favorite tomato soup!
In this recipe, you will find that the flavor is not only better than those canned concentrated soups, but easier to customize.
You will be using fresh tomatoes and roasting them in the oven, giving them an intense savory sweetness from the caramelizing of natural sugars.
The seasonings can be easy to control as well, try adding freshly picked herbs to the soup, this will enhance the sweetness of the tomatoes and balance the acidity.
But the best part of all is controlling the sodium.
We all know how high the sodium is in those canned soups, now you have the control!
How to garnish your soup
We all have enjoyed this soup with the traditional toasted warm and gooey cheesy sandwich and a fist full of crumbling saltine crackers.
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 vegan shredded cheese and crumbled tortilla chips instead of crackers
- Sprinkle vegan shredded cheese with a large dollop of vegan sour cream
- Fresh croutons, try my Easy Homemade Croutons
- Crumble bagel chips and a dollop of vegan sour cream
- Add some left over pasta
- Fresh herbs
- Fried onions
Serving your soup
Serve this soup with your favorite sandwich or a piece or two of your favorite toasted bread.
Ingredients for the 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.
- Plant Based Milk – I used an unsweetened plain almond milk, use your favorite plant based milk.
- 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.
While the tomatoes are baking add the vegetable broth, canned tomatoes, maple syrup, and all the seasonings to a 2.5 quart or larger sauce pan.
Next, add the plant based milk to a 2 cup measuring cup and mix in the cornstarch.
After the cornstarch is blended into the plant based milk, pour into the saucepan, and stir.
Once the tomatoes are done, remove the baking sheet from the oven, and scoop the tomatoes into the sauce pan.
Continue by blending the soup with an immersion blender to puree the soup to a smooth texture.
Cook and continually stir the soup on a medium high heat for about 15 to 20 minutes, or until a soft boil.
Once the soup is done, serve with your favorite crackers, sandwich or garnish, Enjoy!
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Vegan Tomato Soup
Ingredients
Equipment
Method
- 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.
- While the tomatoes are baking add the vegetable broth, canned tomatoes, maple syrup, and all the seasonings to a 2.5 quart or larger sauce pan.
- Next, add the plant based milk to a 2 cup measuring cup and mix in the cornstarch.
- After the cornstarch is blended into the plant based milk, pour into the saucepan, and stir.
- Once the tomatoes are done, remove the baking sheet from the oven, and scoop the tomatoes into the sauce pan.
- Continue by blending the soup with an immersion blender to puree the soup to a smooth texture.
- Cook and continually stir the soup on a medium high heat for about 15 to 20 minutes, or until a soft boil.
- Once the soup is done, serve with your favorite crackers, sandwich or garnish, Enjoy!
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