Vegan Tomato Soup

This Vegan Tomato Soup is delicious, comforting, and easy.


Sometimes, you just want soup. Soup is fricken great. It’s light, filling, comforting, and easy to make. Each spoonful is like a hug for your mouth… if that makes sense. Soup is also soup-er versatile (yes, I did that), with a never ending list of possibilities! Veggie, cream of broccoli, split pea, barley, mushroom, the list goes on. Of all the soups in the world, there was one kind I couldn’t get off my mind. Some good ol’ tomato soup! Of course I could’ve stopped at a store and bought a ready to go can. But I like my meals fresh, so I had no choice but to create an easy vegan tomato soup recipe!

This vegan tomato soup is easy, minimal ingredients and convenient. I did blend the soup to give it a creamy consistency, but thats obviously tough to do on the road unless you have one of those portable blender/food processors. I’ve recently invested in this manual food processor and it’s opened so many nomadic meal possibilities, totally worth it. I tested out my manual processor with my easy-nonperishable-vegan-pesto recipe and it worked ah-maze-ing!…However, to keep it simple, this soup tastes great with or without blending. I also made this with cauliflower gnocchi and a side of foccacia bread, which was a nice touch, but not necessary.

Vegan Tomato Soup

Servings: 6 Prep time: 8min Cooking time: 30

For nomadic vegans, cut recipe in half


  • 2 large cooking carrots, cubed
  • 1 large yellow onion, chopped
  • 4 cloves garlic, crushed
  • drizzle of oil (olive or avocado)
  • salt and pepper
  • 1 6oz can tomato paste
  • 6 vine tomatoes, sliced
  • 2 cups of water
  • 2tsp Better than Boullion broth
  • 2 cups dairy free milk, I use Good Karma Flax Milk
  • basil (about 5 leafs, adjust to your preference)


  • add oil and carrots to medium/high heat. Sauté until fork tender
  • add garlic, onions, salt and pepper. Sauté until slightly translucent
  • stir in tomato paste
  • add sliced tomatoes, water, and boullion. Bring to a boil
  • Turn down heat, add basil, milk, and sprinkle of salt. Cover and let simmer for about 15min
  • Blend soup or use an emersion stick for creamy consistency *for travel, eat soup as is. It tastes just as good with or without a creamy texture.*

    Adjust salt to your liking and enjoy

Instagram: @nomadikhealth
Facebook Page: Nomadik Health

*This post contains affiliate links. As an Amazon associate, I earn a small percentage based on qualifying Amazon purchases. Purchasing these products through my links helps me continue to put out content. Your support is greatly appreciated.*


Please enter your comment!
Please enter your name here