Tomato soup is a classic, heartwarming dish that can be enjoyed as an appetizer or the main entree. This vegan tomato soup is perfect for making in large batches and freezing for later, making it a great choice for vegan meal prep. There's no denying that soup season is easily one of the single greatest culinary seasons of the year, and although whipping a batch of homemade soup is simple and quite honestly game-changing, sometimes there's nothing better than heating up a canned soup for a low-effort (yet beyond delicious) cold weather meal. This is not our first time making a vegan tomato soup, but this tomato basil combo is next level delicious.. We used canned tomatoes as well as fresh tomatoes in this soup as well as some carrots and celery and cooked it all up with some onions, garlic, spices and vegetable stock. Fresh and healthy, this Whole30 Tomato Soup tastes like a bowl full of summer! Great recipe. Of course, we didn’t have any. I just made this with a few tweaks: about 6 large cloves of garlic, added chopped tomatoes with the onion, garlic, and peppers, doubled the cumin, canned tomato with chilies (didn’t have just diced tomato), and simmered for about 30 minutes. This easy vegan tomato soup recipe has a slightly chunky texture and uses only a few simple ingredients, none of which have animal byproducts. Totally delicious. I absolutely have always hated tomato soup, but your photos just made this look too delicious to pass. Fortunately, a hearty tomato soup doesn’t need butter, cream or chicken stock to be delicious! I replaced the canned tomatoes with a 32 oz. On a whim, I grabbed some tomato paste and vegan milk … It taste very similar, if not the same as a good can of creamed tomato soup, though non of the dairy. It’s my Velvety, 3-Ingredient Vegan Tomato Soup, made with nothing more than canned tomatoes, a medium onion, and a drizzle of olive oil (plus a bit of water and salt). 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