Made with just 5 simple ingredients, this super creamy Vegan Tomato Soup is one of our favorite healthy comfort foods. Bonus: It’s perfect to share with babies and toddlers too and it freezes really well!
I love making easy soups for kids that are comforting and easy to share with the whole family. And this easy tomato soup is one I make each fall when we have a lot of tomatoes and sweet potatoes.
The addition of sweet potato to tomato soup may not be a classic, but trust me, it’s so good. It adds some sweetness to help balance the acidity in the tomatoes and it makes the final soup super creamy—without the need for cream, which I know is helpful for some families. (Also, the flavor is just EPIC.)
This batch makes enough for about 4 servings, so double it to make more. You can serve this with grilled cheese or crackers for a super simple toddler dinner.
(You may also like Tomato Pastina, Pastina Pasta, Meatball Soup, Macaroni Soup, Orzo Soup, and my One-Pot Vegetable Broth.)
Table of Contents
Ingredients You Need
To make this vegan tomato soup recipe you’ll need so you know what to stock on at the store.
- Tomatoes: I like to use crushed canned tomatoes here because it’s easiest. Though if you have a lot of fresh tomatoes, you’d want to cook them down a bit first to avoid the soup being too thin since fresh tomatoes have a lot of water. Aim for the thickness of canned crushed tomatoes if possible.
- Onion and garlic: This adds a nice base of flavor.
- Sweet potato: We’ll peel these and blend them with the rest of the ingredients for nice creaminess.
- Broth or coconut milk: You can use reduced sodium chicken or vegetable broth, or coconut milk according to the flavors you prefer. This helps adds creaminess, without heavy cream, to make this soup dairy-free.
Step-by-Step Instructions
Here’s a look at the steps involved in this vegan tomato soup recipe. Scroll down to the bottom of the post for the full recipe.
Step 1. Chop the onion, garlic, and sweet potato.
Step 2. Saute vegetables in a large pot with olive oil, then add the tomato and cook until soft.
Step 3. Add the broth or coconut milk and blend the mixture until creamy. Serve warm.
Frequently Asked Questions
To make vegan tomato soup, I like to cook sweet potatoes with the tomatoes and other ingredients to add creaminess. And then add coconut milk at the end.
To serve this to a baby, you can simply serve it off of a baby spoon. For toddlers, you can offer a small portion on a plate or in a small cup or bowl. Some kids may also like dipping crackers right into the soup!
Another option is to stir a little of the soup into cooked grains like rice, couscous, pastina, or quinoa. This is something I always did for my babies when they were 9-12 months and were hungry for more than a plain puree!
Sure, just dice them and use the same amount as the canned ones called for below.
How to Store
Store leftovers, slightly cooled, in an airtight container in the fridge for up to 5 days. Serve warm. Or, let cool and freeze in freezer-safe containers for up to 6 months.
Best Tips for Success
- Blend in a few fresh basil leaves to add more flavor.
- This batch makes enough for about 4 servings, so double it to make more!
- Top adult portions with freshly cracked black pepper.
- If you can do dairy, top with grated Parmesan cheese or shredded sharp cheddar.
- Serve as a baby food on a spoon or stir in some well cooked grains (like quinoa, couscous, or pastina) for a more filling meal for an older baby.
Related Recipes
I’d love to hear your feedback on this recipe if you try it for your family, so please comment below to share!
Vegan Tomato Soup (5-Ingredients!)
Ingredients
- 2 tablespoons olive oil
- 1 small onion, roughly diced (about 1 cup)
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 2 garlic cloves, peeled and roughly chopped
- 1/2 teaspoon salt
- 28- ounce can crushed tomatoes
- 14.5- ounce can coconut milk or reduced sodium vegetable or chicken broth
Instructions
- Warm the olive oil in a medium pot over medium heat. Add the onion, sweet potato, and garlic. Sprinkle with salt and stir to coat. Cook, stirring regularly, until just starting to soften, about 10 minutes.
- Add the tomatoes and stir. Raise the heat to bring to a simmer, then reduce back to medium heat and simmer for 10-15 more minutes, or until the sweet potatoes are soft when poked with a fork.
- Let cool for a few minutes, stir in the coconut milk or broth and puree in a blender or with an immersion blender until very smooth. (When pureeing hot food, use caution to avoid splattering. I leave the vent open on top and cover it partially with a kitchen towel. Start on slow and very, very slowly work up to a medium-high speed to blend well. Take breaks to let off steam if needed.)
- Serve warm with crackers, bread, muffins, or any other simple sides.
Notes
- Store leftovers, slightly cooled, in an airtight container in the fridge for up to 5 days. Serve warm.
- Blend in a few fresh basil leaves to add more flavor.
- Top adult portions with freshly cracked black pepper.
- If you can do dairy, top with grated Parmesan cheese or shredded sharp cheddar.
- Serve as a baby food on a spoon or stir in some well cooked grains (like quinoa, couscous, or pastina) for a more filling meal for an older baby.
Nutrition
This post was first published September 2020.
These days when my two year old daughter asks for something specific to eat, I think, “I bet Amy at Yummy Toddler Food has a recipe for that!” Today’s request was tomato soup to go with her grilled cheese. This recipe did not disappoint! We both loved it. I used chicken broth and swirled some heavy cream in at the end because I had some. So good!
I’m so glad to hear that!
Can leftovers be frozen for later?
I didn’t have the exact ingredients, but I used what I had in the house and it turned out great! Instead of crushed tomatoes I used diced, and carrots and potatoes instead of sweet potatoes, also used cows milk instead of coconut. Def will make this again.
Can’t wait to try this! Can you make this recipe vegan by using a vegan butter like Earth Balance?
That should work just fine!
How do you ratio canned tomatoes to fresh ones?
You can use one 28 ounce and one 14 ounce can of diced tomatoes instead of the fresh ones.
Did you bother with peeling the tomatoes since it all gets puréed anyway? We have loads of fresh tomatoes to use up so this looks great! Thanks!
Nope! You can’t tell they are in there once everything is pureed:)
Thank you. 🙂 I’m going to make this today with a can of butternut squash I’ve been wondering what to do with.