Go Back
+ servings
bowl of soup with pasta
Print Recipe
5 from 19 votes

Vegan Tomato Soup

This vegan tomato soup is made using fresh ingredients and gluten free pasta for a healthy and hearty meal!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: tomato soup, vegan tomato soup
Servings: 2
Calories: 401kcal
Author: Erin


  • 5 vine ripe tomatoes chopped
  • 1/2 cup yellow onion sliced
  • 1 garlic clove smashed
  • 2 tablespoon olive oil
  • 6 oz. tomato paste
  • 1-2 tablespoon harissa paste optional
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable broth
  • 1 cup water
  • 2 cups pasta regular or gluten free
  • Salt and pepper to taste
  • 3 tablespoon milk dairy free, or heavy cream


  • 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!


*Depending on how spicy you want it to be. You can also completely omit the harissa if you don't want the soup to be spicy.
*Calories are an estimation and are per serving


Calories: 401kcal | Carbohydrates: 83g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1749mg | Potassium: 1841mg | Fiber: 10g | Sugar: 26g | Vitamin A: 4446IU | Vitamin C: 65mg | Calcium: 117mg | Iron: 4mg