Cream of tomato soup is lovely on a cold winter’s day, especially with a vegan grilled cheese sandwich! It is really easy to make from scratch and it freezes well so you can always keep some on hand for a quick meal.
This recipe is a very close copycat of the Campbell’s condensed soup that I grew up eating. My Grandpa used to make it with whole milk or even half and half, so I like my tomato soup extra creamy! If you do too, then add two cans of regular coconut milk. My mom likes to use one can of regular and one of light coconut milk, and that’s how I made the soup in these photos. However, if you grew up making Campbell’s with water, you may prefer this recipe with only one can of light coconut milk. (See the recipe notes for all the options.) Here are the ingredients you will need:
I forgot to put the tomato paste in the photo! You can leave it out, but it does add depth to the tomato flavor.
Melt the vegan butter in a large soup pot:
Add the onions and Magical Seasoning Blend, then stir and cook over medium heat for ten minutes:
Add the mashed roasted garlic and cook for three more minutes:
Add the can of crushed tomatoes, tomato paste, and the sugar. Stir and cook for two more minutes. The sugar is needed to balance the acidity of the tomatoes and to make the soup taste like Campbell’s. If you prefer a less sweet soup, use half the sugar to start and adjust as needed at the end.
Add the broth, tomato sauce, and bay leaf. (I make vegan chick’n broth with Magical Broth Powder.)
Stir well to combine, then bring the soup to a boil. Cover the pot, reduce the heat, and simmer for one hour:
Remove the bay leaf, then transfer the soup to a bowl and blend with an immersion blender. If you don’t have one, you can use a regular blender instead. Be careful when pouring and blending as the soup is still boiling hot!
Blend until your soup is completely smooth:
Pour the blended soup back into your pot and add one or two cans of coconut milk. As I mentioned above, use two cans of regular coconut milk for extra creamy tomato soup, one regular and one light for creamy, one can of regular for lighter, and just one can of light for not at all creamy soup.
Stir the coconut milk in until it is all melted. Cover the pot, bring the soup back to a boil, reduce the heat, and simmer for thirty more minutes. Taste your soup, then adjust the seasoning if needed. I added about a teaspoon of salt and two teaspoons of sugar to make mine perfect for me. You may not need any, though, so taste first and then add any more seasoning gradually.
Serve and enjoy!
Vegan Cream of Tomato Soup
This Campbell's tomato soup copycat is perfect on a cold day! Make it as creamy (or not) as you like to suit your taste. Serve with a vegan grilled cheese sandwich for a simple, but perfectly delicious meal!
Ingredients
- 1 28 oz can Crushed Tomatoes
- 1 28 oz can Tomato Sauce
- 1 to 2 13.5 oz cans Regular or Light Coconut Milk (see recipe notes)
- 42 g (3 TBS) Vegan Butter (I use Earth Balance Buttery Spread)
- 360 g (3 c) Chopped Onion
- 18 g (1 1/2 TBS) Magical Seasoning Blend
- 35 g (2 TBS) Mashed Roasted Garlic
- 50 g (3 TBS) Tomato Paste
- 100 g (1/2 c) Vegan Sugar
- 960 g (4 c) Vegan Chick'n (or Vegetable) Broth
- 1 Bay Leaf
Instructions
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Melt the vegan butter in a large soup pot. Add the onions and Magical Seasoning Blend, then stir and cook over medium heat for ten minutes.
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Add the mashed roasted garlic and cook for three more minutes.
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Add the can of crushed tomatoes, tomato paste, and the sugar. Stir and cook for two more minutes.
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Add the broth, tomato sauce, and bay leaf. Stir well to combine, then bring the soup to a boil. Cover the pot, reduce the heat, and simmer for one hour.
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Remove the bay leaf, then transfer the soup to a bowl and blend with an immersion blender. If you don’t have one, you can use a regular blender instead. (Be careful when pouring and blending as the soup is still boiling hot!) Blend until your soup is completely smooth.
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Pour the blended soup back into your pot and add one or two cans of coconut milk and/or water. (See the recipe notes for directions on which kind and how much to use.)
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Stir the coconut milk in until it is all melted. Cover the pot, bring the soup back to a boil, reduce the heat, and simmer for thirty more minutes. Taste your soup, then adjust the seasoning if needed. I added about a teaspoon of salt and two teaspoons of sugar to make mine perfect for me. You may not need any, though, so taste first and then add any more seasoning gradually.
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Serve and enjoy! Leftovers will keep in the fridge for several days. Freeze any that you will not use that soon. (I like to freeze individual portions so I can heat up a mug of soup whenever I like.)
Recipe Notes
- You can customize how creamy your soup is, depending on your taste and preference. For extra creamy soup, use two cans of regular coconut milk. For creamy, use one can of regular and one can of light. For a bit less creamy yet, use one can of regular and one can of water. For light, use two cans of light coconut milk, and for very light, use one can of light and one can of water.
- The calories listed per serving are for one can of regular coconut milk and one can of light. There are 310 calories per serving with two cans of regular coconut milk, 260 with one can of each, 235 with one can of regular, 210 with two cans of light, and 185 with just one can of light. If you use only one can of either kind, then also add a can of water.