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:
- Tomatoes
- Onion
- Garlic
- Sweet Potato
- Olive oil
- Salt
- 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
Tips for Serving Soup to KidsTo 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
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.
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Taste the soup after pureeing and add a little more salt if needed. The sweet potato adds creaminess without dairy—and so much flavor!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, roughly diced (about 1 cup)
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 2 garlic cloves, peeled and roughly chopped
- 1/2 teaspoon salt
- 28-ounce can crushed tomatoes
- 14.5-ounce can coconut milk or reduced sodium vegetable or chicken broth
Instructions
- 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.
Notes
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.
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.
