Made with just 5 simple ingredients, this super creamy Vegan Tomato Soup is one of our favorite healthy comfort foods. Bonus: It’s perfect to share with babies and toddlers too and it freezes really well!
Vegan Tomato Soup
I love making easy soups that are comforting and easy to share with the kids and this easy tomato soup is one I make each fall when we have a lot of tomatoes and sweet potatoes. The addition of sweet potato to tomato soup may not be a classic, but trust me, it’s so good. It adds some sweetness to help balance the acidity in the tomatoes and it makes the final soup super creamy!
TIP: This batch makes enough for about 4 servings, so double it to make more!
Ingredients in Vegan Tomato Soup
- To make this recipe you’ll need:
- Sweet Potato
- Olive oil
- Broth or coconut milk
TIP: Using canned crushed tomatoes is easiest, though if you have a lot of fresh tomatoes, you’d want to cook them down a bit first to avoid the soup being too thin since fresh tomatoes have a lot of water. Aim for the thickness of canned crushed tomatoes if possible.
How to Make Vegan Tomato Soup Step-by-Step
Here’s a look at the steps involved in this recipe. Scroll down to the bottom of the post for the full recipe.
- Gather your ingredients.
- Chop the onion, garlic, and sweet potato.
- Saute in the pot with olive oil, then add the tomato and cook until soft.
- Add the broth or coconut milk and blend until creamy!
TIP: You can serve this soup warm with a side of crackers and cheese or muffins as a simple meal.
Tips for Serving Soup to Kids
To serve this to a baby, you can simply serve it off of a baby spoon. For toddlers, you can offer a small portion on a plate or in a small cup or bowl. Some kids may also like dipping crackers right into the soup! Another option is to stir a little of the soup into cooked grains like rice, couscous, pastina, or quinoa. This is something I always did for my babies when they were 9-12 months and were hungry for more than a plain puree!
Tips for Making the Best Vegan Tomato Soup
- Store leftovers, slightly cooled, in an airtight container in the fridge for up to 5 days. Serve warm.
- Blend in a few fresh basil leaves to add more flavor.
- This batch makes enough for about 4 servings, so double it to make more!
- Top adult portions with freshly cracked black pepper.
- If you can do dairy, top with grated Parmesan cheese or shredded sharp cheddar.
- Serve as a baby food on a spoon or stir in some well cooked grains (like quinoa, couscous, or pastina) for a more filling meal for an older baby.
I’d love to hear your feedback on this recipe if you try it for your family, so please comment below to share! I love hearing from you guys.Print
Taste the soup after pureeing and add a little more salt if needed. The sweet potato adds creaminess without dairy—and so much flavor!
- Warm the olive oil in a medium pot over medium heat. Add the onion, sweet potato, and garlic. Sprinkle with salt and stir to coat. Cook, stirring regularly, until just starting to soften, about 10 minutes.
- Add the tomatoes and stir. Raise the heat to bring to a simmer, then reduce back to medium heat and simmer for 10-15 more minutes, or until the sweet potatoes are soft when poked with a fork.
- Let cool for a few minutes, stir in the coconut milk or broth and puree in a blender or with an immersion blender until very smooth. (When pureeing hot food, use caution to avoid splattering. I leave the vent open on top and cover it partially with a kitchen towel. Start on slow and very, very slowly work up to a medium-high speed to blend well. Take breaks to let off steam if needed.)
- Serve warm with crackers, bread, muffins, or any other simple sides.
Store leftovers, slightly cooled, in an airtight container in the fridge for up to 5 days. Serve warm.
Blend in a few fresh basil leaves to add more flavor.
Top adult portions with freshly cracked black pepper.
If you can do dairy, top with grated Parmesan cheese or shredded sharp cheddar.