Looking for an easy, creamy vegan tomato soup you can make in 30-minutes? Look no further because you’ve found it. This silky, luxe 30-minutes tomato soup recipe is loaded with flavor and packed with immune system boosting ingredients. And it’s super tasty.Jump to Recipe
This secret ingredient 30-minutes tomato soup is a comforting hug-in-a-bowl recipe. It’s got juicy tomatoes, roasted peppers, zucchini, garlic, onions, and a fragrant melt-in-your-mouth homemade basil pesto that will make you come back for more. Top it with anything you like and just dive into this bowl of deliciousness.
Let’s look at the ingredients you need to make this secret ingredient 30-minutes tomato soup
- Roasted peppers – you can roast your own peppers or use jarred peppers
- Basil pesto
Tomato zucchini soup – the best vegan tomato soup
Calling this the best vegan tomato soup is a bold statement, I know. But I stand behind it because this tomato soup is amazing. It’s creamy, silky, and full of flavor.
Making tomato soup without the blender
You can easily make this tomato soup without a blender. Just use a passata tomato sauce as your base and finely chop all the veggies. No need to blend anything.
If you still want a really smooth, almost completely silky smooth tomato soup, you can very finely chop the vegetables in a food processor and cook until the vegetables are very soft and mushy. Then all you have to do is use pour the soup through a strainer and mash the vegetables through the strainer with a spoon. That should give you a wonderfully creamy tomato soup.
The best tomato soup without heavy cream
This might just be the best tomato soup without heavy cream or milk. It’s a creamy vegan soup that has just the right amount of spiciness and lots of flavors packed into it. From smoky roasted peppers to basil pesto this soup has it all. You won’t even notice that there’s no milk or cream in the recipe.
Tomato soup with passata
If you want a quick-cooking hack that will add instant flavor without any work to this soup, you can use a passata as the tomato soup base. It works really well and adds extra creaminess and a hint of summer tomatoes.
Creamy vegan tomato soup with coconut milk
To make this tomato soup extra luxe and creamy, you can add a can of coconut soup to the recipe. Depending on my mood (whether I want a low-calorie flavor-packed meal or a decadent creamy soothing hug-in-bowl) I will make this soup with or without coconut milk. Coconut milk adds extra depth and richness and a smooth and silky texture that’s irresistible.
Tomato soup with pasta option for all the pasta lovers
I know my pasta lovers are just wondering if it’s possible to add pasta to tomato soup. And luckily the answer is yes. Tomato soup is great with a cup of pasta noodles. You can use soup noodles or whichever type of small pasta you prefer. Adding pasta to the soup makes it a filling and satisfying meal.
Tomato soup to pasta sauce – how to use leftover tomato soup
Do you have leftover creamy tomato soup, but don’t feel like eating soup today… or maybe you just want to make a meal for four people out of a one portion tomato soup. Then pasta sauce is the answer. Tomato soup works great as a pasta sauce. It’s simple, creamy, and will cling to the pasta like they were made for each other. Just heat the soup and cook the pasta. Top the pasta with tomato soup/sauce and garnish with fresh basil and a sprinkle of freshly ground pepper. For a luxe addition, you can sprinkle with vegan or vegetarian Parmesan cheese.
Frequently asked questions
Is tomato soup gluten-free?
Yes, this tomato soup recipe is completely gluten-free. If you want to add pasta to the soup you have to make sure it’s gluten-free, such as corn soup noodles, rice noodles, or similar.
How many calories are in tomato soup?
It depends on the soup. Generally, tomato soup is a low-calorie meal with a lot of healthy ingredients. If you make this tomato soup without coconut milk you are looking at around 150 calories per serving (serving size equals 1 cup). For tomato soup made with coconut milk, the calories come out at around 170 calories per serving (serving size equals 1 cup).
Tomato soup with canned tomatoes
Making tomato soup with canned tomatoes is a great shortcut because canned tomatoes are always canned at the peak harvesting time. That means canned tomatoes usually contain extra nutrients and are bursting with summer flavors.
Is tomato soup meal prep friendly?
Yes. Tomato soup is one of the best easy meal-prep-friendly recipes. You can make tomato soup 1-2 days in advance because the flavors only deepen and become more delicious as all the ingredients rest.
Can tomato soup be frozen?
Yes. Tomato soup is great frozen. It stores for up to 3 months in the freezer and will still taste just as good when it’s reheated.
How to make tomato soup without milk
To make tomato soup without milk is very easy. Simply substitute the milk with vegetable broth and you’re good to go. Another option is to substitute milk with coconut milk for a creamy dairy-free soup.
Can I make tomato soup without garlic and onions?
Sure. If you need to substitute onions for whatever reason you can easily replace them with leeks or spring onions. If you can’t use any form of onions for health reasons, another option is to substitute with fresh ginger to add that extra hint of spicy interest.
Secret ingredient 30-minutes tomato soup
- 3 pounds Tomatoes or 1 jar passata
- 3 Red Bell Pepper cut into chunks
- 1 Zucchini diced
- 6 cloves Garlic minced
- 1 tsp Salt more to taste if needed
- ½ tsp Ground Pepper
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil (3 tbsp chopped basil if using fresh)
- 4 cups Vegetable Broth
- 2 tbsp Balsamic Vinegar
- ½ cup Basil Pesto I like to use my homemade vegan pesto
Homemade vegan Pesto
- 1 bunch Fresh Basil
- ½ cup Olive Oil
- 1 cup Baby Arugula Salad
- 4 cloves Garlic minced
- ¼ cup Pine Nuts or any type of nuts you prefer
- 1 Jalapeño pepper seeds removed
To make the pesto
- Add all the pesto ingredients into a blender and blend until everything is combined.
- Heat the oven to 400F and line a baking tray with baking paper. Place the tomatoes, zucchini, peppers, garlic, and onions on the pan. Drizzle with olive oil and season with salt, pepper, oregano, and basil. Toss to coat all the veggies and roast everything in the oven for 25-minutes.
- Pour all the ingredients into a blender (or use a handheld blender and just put everything into a large pot). Blend until all the ingredients are a purée. Next, add the blended vegetables to a large pot and pour in the vegetable stock. Bring the soup to a boil and add the balsamic vinegar and basil pesto.Serve the soup with a garnish of fresh basil and enjoy.
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