Who says you need dairy for creamy tomato soup? This vegan tomato soup proves that plant-based can be just as luxurious, rich, and satisfying as any traditional recipe. The secret weapons? Full-fat coconut milk for silky creaminess and nutritional yeast for that savory depth you'd normally get from cheese.
Whether you're fully vegan, lactose intolerant, or just looking to eat more plant-based meals, this soup delivers everything you want: bright tomato flavor, creamy texture, and the kind of comfort that warms you from the inside out.
Why This Recipe Works
The magic is in choosing the right dairy substitutes. Full-fat coconut milk has enough fat content to create true creaminess without a thin or watery result. Nutritional yeast—a vegan staple—adds umami richness and a subtle cheesy flavor that rounds out the soup beautifully. Together, they create a vegan soup that satisfies even dedicated dairy lovers.
Understanding Coconut Milk in Soup
- Use full-fat: Light coconut milk is too thin for creamy soup. The fat is what creates richness.
- Shake before opening: The cream and water separate in the can. Shake to combine, or scoop the thick cream for extra richness.
- Add at the end: Coconut milk can sometimes separate if boiled. Add after blending and warm gently.
- Flavor note: Quality brands have minimal coconut taste that disappears into the tomato.
Step-by-Step Guide
- Caramelize the onions. Take time to properly soften and slightly caramelize the onions—this builds sweetness that balances tomato acidity.
- Bloom the aromatics. Cook garlic, tomato paste, and spices until fragrant. This intensifies their flavors.
- Simmer and blend. A 15-minute simmer melds flavors, then blend until completely smooth.
- Add the creaminess. Stir in coconut milk and nutritional yeast off the heat for best texture.
Nutritional Yeast Explained
Nutritional yeast (often called "nooch") is a deactivated yeast sold as yellow flakes or powder. It has a nutty, cheesy, savory flavor that makes it invaluable in vegan cooking. Beyond flavor, it's packed with B vitamins, including B12 in fortified versions—essential for vegans. Start with 2 tablespoons and add more to taste.
Serving Suggestions
Serve with crusty bread (check it's vegan!) for dipping. Vegan grilled cheese with dairy-free cheese is the perfect pairing. For extra protein, top with crispy chickpeas or serve alongside a hearty salad with white beans.
Variations
- Cashew cream version: Blend 1 cup soaked cashews with 1/2 cup water instead of coconut milk.
- Protein boost: Blend in 1 can of white beans for extra creaminess and protein.
- Roasted garlic: Use roasted garlic for deeper, sweeter flavor.
- Spicy version: Add 1/2 teaspoon cayenne or a diced jalapeño.
Storage Tips
Store in airtight containers for up to 5 days refrigerated. The coconut milk may separate—simply stir or shake well before reheating. Freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Vegan Tomato Soup
Creamy dairy-free soup with coconut milk and nutritional yeast.
Nutrition per Serving
Ingredients
Instructions
- Sauté onion. Heat oil over medium heat. Cook onion 7 minutes until softened and caramelized.
- Add aromatics. Add garlic, tomato paste, basil, paprika. Cook 1 minute.
- Simmer. Add tomatoes and broth. Boil, then simmer 15 minutes.
- Blend. Puree until smooth with immersion blender.
- Add creaminess. Stir in coconut milk and nutritional yeast. Season to taste.
- Serve. Garnish with fresh basil.
Recipe Notes
- Use full-fat coconut milk for best creaminess.
- Nutritional yeast adds savory depth—adjust to taste.
- Vegan and gluten-free as written.
Frequently Asked Questions
Does vegan tomato soup taste as good as regular?
Yes! Coconut milk provides rich creaminess similar to dairy cream, while nutritional yeast adds savory depth. Many people can't tell the difference—some prefer it.
Can I taste the coconut in this soup?
Full-fat coconut milk has a mild flavor that blends well with tomatoes. Most people don't detect coconut, just creaminess. For even less coconut flavor, use coconut cream.
What is nutritional yeast and why use it?
Nutritional yeast is a deactivated yeast with a cheesy, savory flavor. It adds umami depth that mimics the richness parmesan would provide in non-vegan soups, plus B vitamins.
Can I use other plant milks?
Coconut milk works best for creaminess. Oat milk is the next best option. Avoid almond or soy milk as they can curdle or taste thin in hot soup.
How do I store vegan tomato soup?
Refrigerate for up to 5 days. Shake or stir well before reheating as coconut milk may separate. Freezes well for 3 months.