The Easiest Vegan Tomato Soup Recipe
This Vegan Tomato Soup Recipe helps you make a creamy soup with tons of umami using just four ingredients and 15 minutes. Pair it with a toasted sandwich for a simple and super comforting meal.
Servings: 4
Equipment
- Blender (optional)
Ingredients
- 1 can tomatoes 28 ounces or 800 grams (see note)
- 1.5 Tablespoons miso red, yellow or white (see note)
- 3 cloves garlic minced
- 1 Tablespoon olive oil
- 1 teaspoon “Italian” seasoning (see note)
- 1 teaspoon sugar or other sweetener (optional, see note)
- 2 Tablespoons fresh basil chopped for garnish (optional)
- drizzle olive oil for garnish (optional)
Instructions
- Follow the instructions below depending on whether you’ll use a blender. You can use a hand (immersion) blender with the second set of instructions.
With a Blender
- Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and “Italian” seasoning. Stir until the garlic is fragrant and tender, about 5 minutes.
- Add the tomatoes with all the juices, the miso, and the oil-garlic-seasoning mixture into the blender. Blend on “Soup” mode (if the blender has it) or on high until creamy and well integrated, 3-5 minutes.
- Taste the soup and add sugar and blend for 30 more seconds, if needed.
- If the soup is hot enough, you can serve it at this point. If not, pour it into a pot and heat over medium heat until heated through, 5 minutes or so.
- Garnish with basil and olive oil as desired and serve immediately.
Without a blender
- Heat the olive oil in a medium-sized pot over medium heat. When hot, add the garlic and “Italian” seasoning. Stir until the garlic is fragrant and tender, about 5 minutes.
- Add the tomatoes with all the juices and the miso. Stir to ensure the miso is completely dissolved and break apart the tomatoes with a spoon or spatula as desired. When the mixture reaches a boil, reduce heat to low, cover, and simmer for 7 minutes.
- If you’d like to use a hand (immersion) blender, you can use it now to bring the soup to your desired consistency.
- Taste the soup. If it is too sour for your taste, add the sugar or sweetener, stir well, and taste again.
- Garnish with basil and olive oil as desired and serve immediately.
Notes
Recipe serves 2 as a meal or 4 as an appetizer/side.
I used whole peeled tomatoes, since I was going to blend them anyway. If you’re not going to blend the soup, you can use diced or pureed tomatoes.
I used white miso, which is the mildest. Whichever type you use, be sure it doesn’t contain any fish ingredients, such as bonito.
If you don't have "Italian" seasoning (a common packaged dried herb blend in the US and perhaps elsewhere), you can substitute a combination of dried basil, parsley, thyme, sage, rosemary, and/or oregano.
Depending on the specific type of tomatoes you’re using the soup may come out slightly sour. Taste the soup and decide for yourself. If it’s too sour, add a small amount of sugar or other sweetener until the flavor is balanced.
It’s possible to thin the soup out at any point by adding water or vegetable stock, up to 2 cups of it. If the soup is not salty enough after diluting it like this, you can add a bit more miso to taste.