Disclosure: This post may contain affiliate links.
This Vegan Tomato Soup is made with simple ingredients and is even more filling thanks to the addition of gluten free pasta. It's made in one pot, which means clean up simple, and it's the ultimate cozy soup recipe!
My vegan tomato soup recipe is here and I’m SO EXCITED ABOUT IT! Does tomato soup remind you of your childhood? For me, it reminds me of college because that's when I started truly enjoying and appreciating all that is tomato soup.
- It’s creamy and flavorful and pairs so perfectly will a grilled cheese sandwich.
- Pasta is part of the ingredient list. Yes, pasta! Including pasta in tomato soup makes it much more filling.
- It's naturally vegan and gluten free (assuming you use gluten free pasta).
Tomatoes - Preferably vine ripe tomatoes
Pasta - Any kind (I used gluten free chickpea pasta)
Milk - If you want to keep this dairy free, I'd use a creamier milk, like oat or coconut. If you're not vegan, I recommend using a splash of heavy cream.
Harissa - Optional, but does give this soup a bit of a kick
Let’s walk through this recipe because it’s really easy—I mean, hellooooo one pot tomato soup!
Step 1: Sauté vegetables. Add the tomatoes, onion and garlic to a large saucepan or dutch oven, along with the olive oil, and sauté for 3-4 minutes.
Step 2: Simmer. Then, add the tomato paste, harissa paste, oregano, broth, and water and bring it to a boil, then reduce to a simmer and simmer for 10 minutes.
Step 3: Blend: Once the tomatoes are soft, you'll do one of two things: 1) use an immersion blender to blend up the soup in the pot, or 2) pour soup into a blender and blend until it's smooth. If you go with option 2, be sure to blend on low as the soup will be very hot.
Step 4: Add the pasta. Once the soup is blended, you’ll add the pasta in with the soup and boil the entire mixture for no more than 10 minutes, allowing the pasta to cook. If you used a blender to blend everything up, simply pour it back into the pot, then add the pasta.
The final step is to add a splash or two of milk (dairy free, or heavy cream).
One thing I need to mention is that this vegan tomato soup recipe had harissa in it, which gives it a punch of flavor and spice. I was able to find harissa paste at the store—and I will say that a little bit goes a long way—but if you can’t find any, you can leave it out and this recipe will still be delicious. Alternatively, you can buy some online if that's easier.
- You can use ANY kind of tomatoes in this soup; but, I've only tested it with vine ripe tomatoes, so the amount would be different is you're using bigger/smaller tomatoes
- To check if the soup is done, simply taste one of the pasta noodles and make sure it's soft
- Always add salt and pepper to taste
- Storage: store soup in a sealed container in the refrigerator for up to 5 days
Do I have to add the harissa?
Nope! I think adding the harissa adds more flavor, and the recipe only calls for 1-2 tablespoons. But, you have the option to completely eliminate it, or add even more if you want this soup to actually be spicy.
What to serve with tomato soup
- Arugula Sun-Dried Tomato Salad
- Avocado Grilled Cheese Sandwich
- Baked Zucchini Fritters
- Mediterranean Grilled Cheese Sandwich
More soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Tomato Soup
- Add tomatoes, onion, garlic, and oil to a large saucepan over medium heat, stirring occasionally for 5 minutes.
- Next, add tomato paste, harissa, oregano, broth, water, salt, and pepper to the saucepan and bring mixture to a boil. Then, cover and reduce to a simmer for 10 minutes or until tomatoes are soft.
- Use an immersion blender to blend everything in the saucepan until smooth. Alternatively, you can pour everything into a blender and blend until smooth. If you use a blender, pour soup back into the saucepan afterward.
- Add pasta and cook over medium-low heat for 10 minutes or until pasta is soft.
- Pour soup into bowls, add a drizzle of milk (optional) and enjoy!
UPDATE NOTE: This post was originally published in October 2018. It was updated with new text in September 2020.