This dreamy vegan tomato soup is soothing, comforting, and perfect for pairing with plant-powered grilled cheese. This recipe was originally published on January 8, 2014. The post has since been updated with new photos and a recipe video. The recipe remains the same!
The below story is one I shared back in early 2014. Take a trip down memory lane with me or jump right to the recipe if you prefer. Happy reading and cooking!
Sometimes it takes falling sliding down a hill mountain several times and picking yourself back up to enact the tiniest bit of positive change you had been willing yourself towards for over a year. After rediscovering the benefits of yoga in November of 2012, I promised myself that I would work hard to move the positivity of my practice off my mat and into the typical, everyday moments of life. Most specifically, I wanted to use mantras to help combat moments of stress, lack of motivation, anxiety, and frustration, which tend to rear their ugly heads all at once when I'm feeling like my plate is overflowing with tasks.
Although I had the best of intentions throughout the past year, it wasn't until a recent ski trip that I actually found myself in a position where all else had failed and it was time to use the mantras or plop down in the snow and sob. When Dan first brought up the idea of taking a couples' ski trip to Colorado for New Year's Eve, I cringed and reminded him that I had literally been skiing twice in my life and both times were on tiny ice-hills in the midwest more than 15 years ago. I didn't know how to stop, I didn't know how to turn, and I certainly didn't know how to get myself down a mountain in Colorado on a pair of skis. He assured me that I just needed to take a lesson or two when we arrived, and I would be fine.
So, I did. I took a beginner's lesson on the first day and learned all the basics; I learned how to get the skis on my feet (pretty important), how to use the poles, how to make a wedge shape to stop, and how to turn my way down the bunny hills. Dan met up with me at the end of the day for a quick run down a bunny hill and said he was impressed that I had already learned how to turn {insert ego boost here}.
On day two, our group of mostly intermediate and advanced skiers and snowboarders decided to ski the bigger green runs together for the first few hours. I confidently plopped down on the lift with Dan and our friends but became a bit fearful as the lift carried us up the mountain for 1, 2, 3, 4, 5, 6 minutes. This is a green run, right? Are you sure this is a green, Dan? It won't be steep, right? There won't be moguls, right? All questions I nagged Dan with as we climbed higher and higher. My fears diminished as Dan reassured me that I would be fine, and he'd make sure I got down safely. So with one glance down the mountain, I threw on my best façade of confidence and went for it...
I quickly noticed that squatting down very low while making wide turns that traverse the width of the entire run will actually 1) turn you into a moving target for people who actually know what they're doing and 2) rocket you into an uncontrollable speed. After zig-zag bombing down a portion of the run and beginning to wonder if this might be the way I die, I sat back on my skis and allowed myself to slide/tumble/slip to a stop. Dan quickly made his way down to help stand me up, brush me off, and encourage me to continue down the run at a slower speed. Slow down? Do I look like I want to be going this fast?
After a deep breath, I went at it again, and I wiped out again. I went at it again, and I wiped out again. This ski-and-wipe-out cycle continued over and over again until we lost our group of friends and it was just Dan and me. During one of the more epic falls, I slid a good 20 to 30 feet on my butt as my skis spewed snow in all directions before coming to a stop. When I glanced up through snow-stung eyes, I saw a man laughing hysterically at my mishap as he gracefully glided on his skis. You're right, sir, this is pretty funny stuff happening right here on this mountain. I laughed for a second or two and then stopped when I realized that I was covered in snow, shaking from fatigue, and feeling completely discouraged.
After more cheerleading from Dan, I followed him down another section of the run but took a wrong turn and went up a large hill while he went down another. I watched him disappear behind a patch of pine trees as I stood fearful on the top of a steep portion of the run, and I cried. Nothing like a quick and snowy minute of tears to reboot a first-time skier's confidence, I suppose. Somehow, in what must have been a ski-crisis miracle, I remembered the yoga mantra that usually helps me when I'm feeling completely overwhelmed by a tricky pose, and I began repeating it to myself. Yes, I can. Yes, I can. Yes, I can.
I then side-stepped my way down the steepest part of the slope (that mantra is only so powerful), and then pointed my skis downward and went for it. During moments when I felt like I was losing control and about to force a fall to escape my fearfulness, I repeated the mantra. I didn't fall the rest of the way down and more importantly, I started to enjoy myself. It turns out that during my beginner's skiing epiphany, Dan 1) hiked back up the mountain to look for me, 2) couldn't find me, 3) assumed I had likely tangled myself in a patch of trees/plummeted down a black run, and 4) decided he needed to alert the ski rescue crew. Fortunately, I found him right as he was walking over to alert someone. Embarrassing scene averted.
For the remainder of our trip, I used the mantra to move myself from fearful to empowered, and it allowed me to understand why people love skiing so much. I still fell yard-saled a few more times but learned that there is fun to be had in the process of falling.
Since returning home, I've been using mantras more regularly to push myself through moments when I feel stuck. Do you use mantras? If so, what are your favorites and when do you use them? Below are some of the mantras I find most helpful...
1| Let. It. Go.
2| Yes, I can.
3| The time is now.
4| Inhale love, exhale hate.
5| I am enough. I have enough. There is enough.
6| Quiet. Focus. Trust.
7| Breathe in peace, breathe out love.
8| Be true. Be kind. Be present. Breathe.
So what does this long, rambling ski story have to do with tomato soup?
Nothing other than the fact that it's the perfect meal to warm up after being out in the cold and covered in snow. Considering most of the midwest was in a blizzard/arctic freeze over the last few days, a soup recipe was warranted.
This vegan tomato soup gets its rich and creamy texture from puréed cauliflower and nutritional yeast. The addition of red bell pepper, garlic, and plenty of spices create layers of flavor that will keep you coming back for more.
It's the perfect meal to warm your heart during lunch or dinner, and it's pretty much a requirement that it be paired with grilled cheese.
Dreamy Vegan Tomato Soup
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for garnishing
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, roughly chopped
- 2 28- ounce cans whole peeled tomatoes in juice
- 1 small head cauliflower, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash of red pepper flakes (optional)
- ½ teaspoon sea salt, more or less to taste
- 3 tablespoons nutritional yeast flakes
- ½ to 1 cup water, if needed to thin soup
- Pinch baking soda or small drizzle pure maple syrup, if needed to cut acidity
- fresh basil, chopped (optional)
Instructions
- Add olive oil to a large stock pot and heat over medium.
- Add the garlic and onion. Cook for 3-5 minutes until tender.
- Add the red bell pepper and cook for another 2 minutes.
- Add in the tomatoes, cauliflower, oregano, basil, red pepper flakes (if using), and salt. Be sure to submerge the cauliflower chunks in the tomato liquid as much as possible—it will seem like there is too much cauliflower, but there is just enough.
- Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
- Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don't have an immersion blender, you can add the mixture to a blender in batches or a large food processor and very carefully blend (return soup to pan once done blending).
- Add the nutritional yeast and more salt to taste. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.
- Taste. If too acidic for your tastes, add a pinch of baking soda or a small drizzle of pure maple syrup to cut the acidity. Stir to incorporate.
- Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.
This looks great! Perfect for fighting the cold. I've used cauliflower in sauces before, but never thought to put it in tomato soup - makes a lot of sense though!
The "let it go" mantra is one that I need/use quite frequently :)
HEY! What part does the nutritional yeast play in this recipe? or even in life? I've only used it for cheese or bread.
XO
Hi Elise! It adds a creamy/cheesy flavor to the soup that helps enhance the overall flavor and richness. Hope you're doing well!
I am going to make this soup in my Nutriblast Rx so it is completely raw! I'm excited xD. To add to the first response to your question, Elise, nutritional yeast is super cheesy tasting (it also thickens some) and is perfect in soup, or pretty much anything you want!! If you don't heat it more than 115*F, then it is an excellent source of B12, and even has some protein. If you mix nutritional yeast, a tiny bit of water, and salt, you have a nacho cheese sauce perfect for burritos or dipping! I'm obsessed with the stuff xD
Hi, Pennelope! I'd love to hear how this soup is as a raw soup; great idea. Also, thanks for the additional nutritional yeast info!
Using cauliflower to thicken tomato soup is brilliant! Is there anything cauliflower can't do?! Great recipe :)
Oh wow!.... this look like the recipe I have been dreaming of. I happen to love "Noodles" tomato basil bisque and don't dare ask the ingredients for fear I won't order it any more. I can't wait to try this.
I just made this now, although I omitted the yeast and red pepper because I didn't have them. It tasted weird - maybe the brand of tomatoes makes a difference? And even with an immersion blender, I couldn't quite get a smooth consistency. I ended up adding almost 2 cups of chicken broth and that, along with some chipotle seasoning, helped the taste a lot!
Hi Jackie, thanks for reading and trying out the recipe! The nutritional yeast is VERY important for the flavor as it helps add a richness and pulls everything together -- I would expect it to taste off without it. You can purchase it online or at specialty grocers like Whole Foods. The red bell pepper also enhances the flavor! The soup won't get silky-smooth with an immersion blender but a good immersion blender will get it just as smooth as the photos.
I got nutritional yeast at Walmart!!! Look for it in the baking isle with other yeast.
Yes...Ashley. ...I'm making this soup right now...and I'm a vegan...so no chicken broth pleeeease....I'm adding also a bit of raw soaked cashews blended in a bit of VEGETABLE broth...it will taste delicious ..I'm sure
you added dead chicken water to a vegan dish? kudos to you
Just made this for a party (doubled the recipe) and it's absolutely delicious! The seasoning is perfect and the tomatoes + bread makes the consistency just right. The only thing I changed was using a handheld blender instead of a large blender or food processor. It makes less of a mess (although I did burn my hand - ouch!) and keeps a pretty good consistency. Great recipe and I will definitely be making more in the future!
Hi Courtney! I'm so glad you're enjoying the tomato soup recipe! I hope your party is/was a total success. Thank you for reading, cooking, and commenting!
I used a Ninja blender to get mine VERY smooth. Silky, in fact! I had to run it through in batches, but it got there. I don't have an immersion blender. You have to blend it for a long time though. The first time I put the batch through the blender, I did not do it for long enough and almost decided to buy canned tomato soup instead. I'm glad I didn't! Turned out great :)
Anna, thank you for taking the time to comment with your feedback and tips for getting the soup silky smooth! I'm so glad that you enjoyed it after all of that blending! It definitely takes a bit of time and effort, but I'm glad to hear it was worth it :)
I made this for dinner and it was a hit! I only had one small tin of tomatoes, so I chopped up a few fresh ones as well. Substituted yellow pepper instead of red since thats all we had around the house. Turned out great and even my husband liked it (although he might have been more excited about the buttery grilled cheese that accompanied his!). Thanks for the great recipe!
I can't wait to make this when the weather cools down. What kind of bread is that?
Hi, Sarah! It's a sunflower seed bread from a local Chicago bakery, but I think you can find sunflower seed/seeded bread at most bakeries. It's delicious and so satisfying. Definitely recommend it!
Thanks Ashley! Whole Foods bakes it fresh, I'll pick some up. Thanks again!
Perfect! That's good to know -- I never thought to check their bakery! Enjoy :)
I rarely read a full post any where, any time - who has the time? But your skiing story really grabbed me. You write so "relatably". And the recipe looks great. Glad I found you!
Well thanks, Erin! I'm touched that you read through the story -- it's certainly a lengthier one! Thanks for taking the time to share your sweet words :)
Okay 1st thing....I little about me so if your reading the comments you know where I'm coming from.
I NEVER post any comments on sites, I'm Vegan and I've always HATED Tomato soup, ALWAYS... Okay there is the background. :)
I LOVE this soup!!! Mine looked exactly like your picture. I ended up adding 4 TB of Nutritional Yeast (I think because I bought no salt added tomatoes). I made my Grilled Cheese with roasted garlic and broccoli in between the melted Vegan cheese...... It was the BEST EVER combo and now thanks to your recipe, I LOVE Tomato Soup! Thank you. Now you got me making "Basil Olive Oil" so I can "up" the basil flavor next time.
To those that are reading these comments and thinking about taking a risk on making something you've never tasted before and you're just google'ing looking for that great recipe....Have NO fear.....this one will not let you down.
PS.... I'm making a Cauliflower Pizza Crust this week and I'm going to use some of the leftover tomato soup as my sauce. I CAN'T WAIT!!! :)
Hi Wil! Thank you for the glowing review and providing a bit of background on your tastes. I'm so, so glad that this recipe was the first tomato soup to change your opinion. Making a grilled cheese with roasted garlic and broccoli sandwiched in between sounds like the best idea I've heard in a while; I have to try that combination. Also, great idea to utilize the soup as pizza sauce! I'm so glad you enjoyed the recipe, and thank you for taking the time to write such a thoughtful comment with your feedback. It's so very appreciated!
Well this comment won me over, can't wait to try this!
Just found this recipe today as I was looking for some things to do with my current tomato bounty. I didn't have a red pepper, but other than that I made it as is (fresh tomatoes instead of canned.) It is so delicious! I loved the addition of my friend, cauliflower. She wears many hats and I love keeping a couple heads on hand for a healthy daily dose. Thank you for a wonderful tomato soup recipe--keeper!
Hi, Wendy! I'm so happy that you enjoyed the soup! I bet fresh tomatoes made for the most delicious flavor. I have similar feelings about cauliflower; it's fantastic for so many reasons and so easy to incorporate into a variety of recipes! Thanks so much for taking the time to comment with your feedback :)
So happy to have found this blog. Every recipe I have tried so far has been delicious, including this one! Tomato soup is my favourite comfort food, so this will be a regular on the menu :)
Amy, thanks so much for taking the time to comment with such sweet feedback! It makes me so happy to hear that you're enjoying the blog and recipes so much. I'm right there with you on tomato soup being the best comfort food; there's something so cozy about a big bowl of it! Glad that this recipe will be a regular for you :)
I just made this recipe - it´s an amazing soup!!
Had a hankering for some grilled cheeze sandwiches and tomato soup today and this recipe really hit the spot! My non-veg partner was super impressed ;) I've made a couple of your recipes now and they're all amazing. Thanks!!
Hi, Jaine! I'm so glad you gave the tomato soup a try and that you and your non-veg partner enjoyed it! Also, thanks for the sweet and supportive feedback; it really means a lot to me.
Love this soup...I wanted even more taste of Basil, so added 1/4 cup basil during the final 10-15 minute simmer. Super! Wish I would have made a double batch...I ladled some into a quart jar and put it in the freezer for a lunchtime treat in the near future. I plan to send my family this recipe. Made a batch of vegan corn bread to go with it. Yum!
Hi, Cathy! I'm so glad you're enjoying the soup so much. I love the idea of adding basil at the end, and that cornbread pairing sounds amazing. Thanks for taking the time to share your feedback!
I love this soup. I do wish I had the nutritional information though. I used my tomatoes I froze from last year and grated some cheese on the soup. I didn't have any nutritional yeast but I think it is delicious without it and I also don't like garlic so left it out. This recipe is a keeper.
I'm so glad you're enjoying the soup so much, Ralphi. Thanks for taking the time to share your feedback and adjustments; I really appreciate it!
Made this today for the family and oh my was it delicious! We are not vegetarians or vegan but look for great tasting and nutritional recipes to add to our menu and well this one is a home run!
Also we paired it with a nice whole wheat crusty bread that was sliced with sharp cheddar grilled into it, awesome combo.
I'm so glad this soup was a hit with your family, Christopher! Thanks for taking the time to comment with your feedback and kind words.
Thoughts on using gram flour in substitute for the yeast? just an idea - will try and let you know.
Hmm, I'm not sure. I would probably omit it altogether if you don't have it as I'm not sure chickpea flour would lend a cheesy flavor like nutritional yeast. I'd love to know how it goes if you try it though!
I actually do see a link between the mantra and the tomato soup. You see, how you feel when you are making a meal is exactly what is going into the food. If you are feeling blissful, that's what the soup will taste like. If you are sad, or upset don't event bother cooking. Always do a mantra through the entire cooking process and you will see just how much better the soup will be.
I cant wait to do my mantra and try this recipe. It looks great!
This vegan tomato soup looks "dreamy", thank you!! Can you tell me about the bread used to make the grilled cheese sandwich? It looks very similar to a type of bread I eat and love in Latvia, but haven't found in the states. I look forward to hearing from you. Thank you!!!
Hi, Paula! Thanks for the kind words about the soup. The bread is a sunflower seed bread that I buy at a local bakery in Chicago; it's richly seeded and hearty!
I made this last night and it was so yummy! I have an immersion blender but I wasn't too keen on blending for 10-15 minutes, so I blended it in batches in my Vitamix instead. I blended each batch for about a 1 minute, which resulted in a perfectly creamy soup. I dumped it back in the pot to stir in the nutritional yeast and salt, (skipped the reheating step) and dinner was done! My soup was not quite as red & pretty as yours, but that may be because I used fire roasted tomatoes and/or because I added a bunch of frozen basil from my garden. Regardless, we loved this and I can see myself making it often this winter. :)
I am very excited to try out this recipe tonight. Have a quick question though about nutritional yeast, I realize it's a necessary ingredient but does it have to be flakes? I have nutritional yeast packets but I believe its more powder-like similar to flour rather than flakes. Is that ok?
Hi, Tenisha! You can use powdered nutritional yeast! I hope you enjoy it!
when people read these, they're just looking for the recipe, not your life's history. could have did with out all that. thank you for the recipe, will try it this weekend
I'm rarely one to reply with any sort of opposition, but there is a person, a woman in fact, that sits on the receiving end of your words. And sometimes at the end of a complicated week, the thing we hope for more than anything is a little bit of empathy and compassion.
Chef Ricky, did you make the soup? If not, what is your rating for? No one really cares how you feel about the post--it's Ashely's blog and she can post whatever the heck she wants. If you don't want to read it, don't. And don't artificially deflate a recipe rating by giving a recipe you haven't made a low rating. Like the person above who made the soup but changed up the ingredients, if you don't make the recipe as it's written, you shouldn't be rating it. If you work in a restaurant, how would you like it if someone who'd never eaten at your place gave you a low rating because they didn't like the font on your menu?
Wow! Really? That wasn't very nice. My mother taught us, if you don't have anything nice to say, then don't say anything. I suppose you might have missed that lesson on manners & etiquette. I'm sorry if you're having a bad day, Ricky. I hope you feel better.
Hello Ashley! You know Ashley, this time my mouth is watering to see the bowl of tomato soup. I am very excited to try out this recipe in evening today. Let’s see how it will make. Thank you so much for sharing this recipe.
Hey Ashley! Thank you so much for sharing this recipe. I will definitely try it at home in free time. Thank you so much once again.
Love that story, it's just great! And this recipe has given me some great ideas for homemade tomato soup to enjoy on this snowy late Spring Colorado day. Thank you!!
This soup tastes crap sorry. I had to add dates to sweeten. Bland and sour yuk!
Hi, Michelle! I'm so sorry to hear that you didn't enjoy the soup. We all have different tastes, and I do tend to prefer brighter, tangier flavors in tomato soup as opposed to sweet.
That's rude and unnecessary. And the "sorry" part after your comment is really the icing on the cake. Shame!
I would like to use this recipe for a baby shower I'm hosting, but I want to serve it chilled. Have you tried it chilled and would you recommend it?
Hi, Allison! I haven't tried serving this soup chilled myself, so I can't say for sure but I have a feeling it would work well. I would recommend thinning it out a bit more with water or plant-based milk as it's a bit thick after chilling. For a brighter, fresher, more summery take on it, it would be lovely with lots of fresh basil (and perhaps other herbs), a drizzle of olive oil, and maybe even a garnish of diced fresh tomatoes. p.s. I’m so sorry for my incredibly slow response time—I was out of the country on vacation for the last three weeks and just returned last night.
Thank you so much for sharing the most delicious tomato soup recipe!
My boyfriend loves tomato soup, so I thought I d give it a go.
Your recipe says it is for 6 ..well it was so delicious that we ate it all in one sitting ????????
Love that you are sharing your story. So nice to have an insight of who the writer is.
I love your writing and the lovely reminders.
Looking forward to making more of your delicious recipes!
I used my vitamix after the 25 minutes and didn't actually put the soup back to simmer for 15 minutes as we were too eager to eat it and it still worked perfectly :)
It was a bit thick so I added some coconut milk and a bit of vegetable liquid stock and looooots of basil on top! Yum
So it s a big 5 stars for me ✨✨✨✨✨
Never thought to use cauliflower to thicken a soup. Doubled the recipe for my family of five (plenty of leftovers)! Steamed the cauliflower in the microwave and then Vitamixed it in batches. Cooked it on the stovetop until warm. Tasted amazing and didn't take long to prepare! THANKS!
So happy you and your family are enjoying the soup, Summer! Thanks for taking the time to come back and share your feedback and adjustments. Hope you have a beautiful weekend!
My 14 yr old daughter is a very picky eater, and especially dislikes almost all things vegetable. This morning she asked if I could make her a tomato soup (!!), so I set out to find a recipe that has some hidden nutritional gems. 45 minutes later, she is sitting down with her soup (for breakfast - ha!) and the first word out of her mouth was "delicious!" And I concur! Thanks so much for this beautiful recipe.
P.S. I also added some sweet potato because I didn't have enough cauliflower in the house, and I'm always looking for more ways to get more veg into this girl. It fit in perfectly.
Do you know how well this keep? I am having Easter dinner and would like to make it the day before then heat it before serving. Do you know it this will still have the same smooth consistency?
Hi, Jamie! This soup keeps well for up to 3–4 days when refrigerated. It will thicken up a bit, so you'll just want to make sure to reheat it thoroughly and potentially add a bit more water to thin it when you do. Hope this helps and enjoy!
Thanks for the recipe! I was in the store and saw a lot of fresh basil and tomatoes, so I looked on he internet for a recipe that used both and found yours. It was easy to make and turned out well. I love using cauliflower to make the cream part of the soup. Next time I will add more basil because I love it. My question is this: for those of us who prefer a non tangy tomato taste, what can we do to mitigate this? I ended up adding some raw sugar, but would like to avoid doing that. Any suggestions?
Hi, Janet! You're welcome. Thanks for taking the time to come back and share your thoughts—always so helpful and very much appreciated. To soften the acidity of the tomatoes, you can add a splash or two of pure maple syrup along with the tomatoes or (for a non-sweetener option) a dash/pinch of baking soda once the soup has just a minute left to simmer. The baking soda (base) does a nice job balancing the zippy acidity of the tomatoes. It'll fizz a bit when it's added but just stir to weave it throughout and it will do its job. Hope this helps!
This is a staple in my cooking routine! I found a traditional blender worked better than my hand blender to get that "dreamy" consistency I wanted. It is so silky and filling and delicious. I've now made it twice, and freeze half of it for later. Sometimes I add chipotle powder to it, and sometimes I omit the red pepper if I want just a straight tomato taste. Cauliflower is genius in creamy non dairy soups!
Do you havr the nutritional info for this recipe?
Hi, Sam! I don't, but there are lots of great calculators online.
Ashley this soup is delicious (And I'm not veg or vegan)! I topped mine with a drizzle of tahini instead of olive oil and a few toasted pumpkin seeds. Super satisfying, thanks!
I made this soup last night and it was delicious! It is even better tasting today for lunch. Thank you so much for this recipe. I have just started on this plant-based journey (3-weeks ago) and have not looked back. I love to cook and my daughter is the one who inspired me to do this. My overall health has improved and I have lost nearly 10 lbs. I need to lose another 40 lbs so i will be looking forward to trying other recipes found on this site.
So glad to hear you're enjoying the soup, John! Thanks for taking the time to come back and share your thoughts and story—means so much. Wishing you the best on your continued plant-based journey. Happy cooking!
This looks wonderful! Do you think it would taste awful without the garlic? Or do you have a suggested substitute? My son has a garlic allergy. Thanks!
Thanks, Kate! I can't say for certain how it will turn out without the garlic because I haven't tested it that way myself, but I'd recommend upping the amount of onion to compensate. You could also increase the seasoning and add more dried herbs if it's tasting a bit flat or lackluster. Enjoy!
Very nice ! I started with whole Roma tomatoes and half a carrot I had sitting here so adjusted quantities a bit -I find the nooch flavour tries to overpower so I cut it down a bit and added a handful of Swiss chard slivers too for a dash of colour and vitamins:) thinned with a little almond milk -sorry if it is not your recipe any more!! I do appreciate the inspiration and am browsing the rest of your lovely blog and Facebook page
I just made this and it was amazing! I didnt have cauliflower or the yeast so i used grated vegan chedder cheese instead and also added a little over half a cup of coconut milk in place of the optional water for deluding and creamyness and it came out fantastic! Best soup ever! Im going to make this again for the Holidays.
So glad you're enjoying the recipe, Catherine! Thanks for taking the time to come back and share your thoughts and adjustments—very helpful. Happy cooking to you!
This was/is an awesome tomato soup. I've wanted to make one for quite a while now and I'm soooo glad I ran across this recipe. I followed the recipe exactly at first, purchasing ALL ingredients that I didn't have on hand. Like, Nutritional yeast? Geezzzz, you know how long it took me to find that one?...lol. HINT - it's in the Vitamin section! Anyway, I feel this is a fairly forgiving recipe when followed. I probably used a little larger head of cauliflower that needed. I used fresh basil as I have a basil plant that has grown huge. RED PEPPER - you cannot expect this to have that bite/heat that it should without red pepper flakes. I didn't go as crazy as I wanted to as others in the house don't like the heat like I do. BUT, it ended up great, a nice little touch of heat that leaves quickly. Super rich tasting, but a nice healthy rich. I loved it but I always have to do something different. So, I added just a touch, a couple of grinds, of black pepper. That’s it. Super good soup and my daughter who would never even taste tomato soup before actually thought it was good. I stopped after 2 bowls but could have kept going.
So, thanks for coming up with this nice, Vegan recipe.
Followed this recipe exactly as presented. Excellent Soup!
Does anyone know the nutritional info on this soup? Interested especially in carb count per serving and size of serving. Thanks.
Why are you using tomatoes from the can? I think the best will be to roast fresh tomatoes.
2. Seriously I had to scroll through bunch of useless and boring text before getting to the actual recipe.
Hi, Yana, by all means, please feel free to adjust the recipe to suit your own preferences and tastes. When I have time, I use homemade roasted tomatoes but not everyone has time for that, and I strive to make my recipes as accessible as possible. As for the second part of your comment, if the biggest problem in your day is having to scroll a few extra times to get to a free recipe, then you’re a very lucky person.
Awe, reading is hard? The recipe is fantastic if you give it a try as is. I have went with fresh roasted tomatoes that I got from a farmers market. Otherwise I keep it as is in large batches and freeze some for later.
The soup came out great. Followed the recipe and used a blender to puree/liquify. Will definitely make again. Thank you!
Edit: did not add salt. Toast as croutons go well too
This was the first recipe that came up when I googled "vegan tomato soup" last minute while I was literally walking into the grocery store. I've never had homemade tomato soup before and this makes the pre-made stuff seem like trash! I used fresh herbs instead of dried and left out the salt cause my canned tomatoes already had enough for me. Delicious and so, so worth the extra trouble. Thank you!
So happy to hear you're enjoying the recipe, Brandi. Thanks for taking time out of your day to come back and share your thoughts!
Hi Ashley,thanks for this great recipe, I did make a few changes,as i’m not a fan of cauliflower! I used 4 medium organic carrots,1 red medium chilli,& added 1 tablespoon of agave syrup along with the nutritional yeast! I also used 2 teaspoons of smoked paprika because I love the taste! I have made it for dinner tonight for myself and my family! It is really delicious! I have been vegan for 9 months now and wish I ‘d done it sooner! The health benefits are amazing and there’s no cruelty involved! Very kind regards,Lisa Jane
So glad you're enjoying the recipe, Lisa! Thanks for taking the time to come back and share your adjustments and thoughts—means so much.
Made this soup the first time to have for dinner at my son’s house. His wife loves soup! This definitely is a keeper recipe. My granddaughter loved it as well. We are not vegan but love trying vegan dishes. I am trying to control cholesterol through my diet and eating several vegan meals a week has really worked!I added black beans when I made this the second time. Marvelous! I also add a little more heat when cooking just for me. Thanks for the recipe!
Thanks for an easy tomato soup recipe! I have made this soup twice now, both times in the Instant Pot. I add about 3 cups of vegetable broth and set my IP on manual for 15 minutes (which I'm sure is way more than I need!). Then I use my immersion blender and add more broth if I need to thin it. Such a great recipe!
Happy to hear you're enjoying the recipe, Giovonne! Also, wonderful to know it works well in the Instant Pot. Love, love, love knowing this as readers often inquire about how recipes can be adapted for IP, and I still haven't invested in one (really need to at this point). Thanks for taking the time to share! Happy cooking. :)
I made this soup and loved the texture and consistency. It was a bit acidic for my taste. I added a tablespoon of maple syrup and it improved the balance dramatically for me. With vegan cream soups/sauces sometimes I find a little sweetener helps to better mimic the natural sweetness of dairy. With that addition, will definitely make this one again!
Happy to hear you enjoyed the recipe, Kate! Thanks for taking the time to share your thoughts and rating.
I made this today and wanted to let you know that it was delicious! Thank you!
Happy to hear you enjoyed it, Joshua! Thanks for taking the time to let me know. :)
Hello!
I made this exactly as written, except I withheld the red pepper flakes. Also, as I only had one 28-oz can of tomatoes in my pantry, I put fresh tomatoes that I'd cut up in the can; however I didn't fill it quite to the top. My cauliflower was small; but when I blended it I was a disappointed that the whole batch would not fit in my Vitamix blender. That said, my four year old really enjoyed it with a vegan cheese toastie.
I'd really recommend making the proportions of this soup slightly smaller so that it can fit in a Vitamix in one go.
Thanks for taking the time to share your feedback, Laurie! Happy to hear your little one enjoyed it. Per the recipe instructions, I recommend using a handheld immersion blender for the reason you mentioned. Otherwise, as noted, you have to transfer to blender in batches to blend. When it comes to soup recipes, most readers prefer larger batches to enjoy throughout the week, so I typically stick with that approach but I'll keep your feedback in mind for future recipes. Happy cooking!
Could you share the details of the creamy white sauce drizzled atop your tomato soup pictures? It looks like it would taste ever so delicious!
Hi, Bonnie! The white sauce is cashew cream. To make it, blend 1 part soaked raw cashews with 1/2 to 1 part filtered water (depending on desired thickness). Feel free to season with salt if you'd like or leave as is!
My favorite tomato soup! So happy to have found a vegan recipe that’s healthy and filling. Thank you!
Happy to hear you're enjoying, Carroll! And what a compliment as there is certainly no shortage of tomato soup recipes out there. Thanks for taking time out of your day to share your feedback and rating. Means so much! :)
just in time. I'm looking for tomato soup for my sister.
It turns out that the recipe is easy to follow and the ingredients are quite light.
thank you for sharing this recipe
So glad you're enjoying the recipe! Thanks for taking the time to let me know. Happy cooking and soup enjoying! :)
I totally messed up the recipe, forgot the red pepper and doubled the cauliflower on accident. Still turned out to be pretty yummy so you know its a good base recipe when its hard to mess it up!
Haha, yes!! This sort of feedback is a favorite of mine. Always nice to know when a recipe turns out well even when things might have gone awry in the kitchen (happens to the best of us). Thanks for taking the time to share, Sarah. :)
I love that this recipe is actually way more than tomato soup! gorgeous you've added cauliflower:) Yes, it does sound like the perfect bowl of yumminess after being out in the cold! Looking forward to trying it. Thank you :)
Thanks, Mary! I hope you enjoy the recipe. Happy cooking. :)
It looks like a masterpiece! What did you add white? It made pics fresher and yummy
Thanks, Lora! That's a bit of cashew cream swirled in as a garnish. :)
Best tomato soup ever! Thanks Ashley.
Aww thanks, Sue!! So glad you're enjoying it. Hope all is well for you! :)
Best soup ever. Dont really like tomatoe soup but this is AMAZING. So many people I make this love it. Isle at least twice a month.
Happy to hear you're enjoying the recipe so much, Kathryn! What wonderful feedback to receive—thank you for taking time out of your day to share it. Means so much. :)
Excellent recipe! I made it for the first time today and it was/is delicious. I adapted it for my Instant Pot, but did sauté the onions and red bell peppers first. Thank you for sharing this; it’s yummy!
Wonderful to know you're enjoying the recipe, Macha! And happy to hear it worked in the Instant Pot, too. Thanks for taking time out of your day to come back and share your thoughts and rating. Means so much. :)