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Classic Tomato Soup Combination
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Vegan Tomato Soup

A quick and easy tomato soup made without cream. This vegan tomato soup is perfect for lunch with a sandwich.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Continental
Servings: 6 people
Calories: 121.29kcal



  • 2 tablespoons oil
  • 2 cloves garlic chopped
  • 2 onions chopped
  • 3 stalks celery chopped
  • 3 small carrots peeled and chopped
  • 1 28 oz. can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper optional
  • 1 teaspoon paprika
  • 2 tablespoons parsley finely chopped
  • 2 teaspoons salt
  • 1 1/2 teaspoons sugar


  • Heat oil. Add garlic, onions, celery and carrots. Saute for a few minutes until softened.
  • Add tomatoes, 2 cups water, oregano, basil, crushed red pepper and paprika. Bring to a boil. Reduce to a simmer and cook for 20 minutes. Remove from heat and using an immersion blender, puree.
  • Add parsley, salt and sugar. Cook on low heat for another 5 minutes.


  • You can also use fresh tomatoes instead of the canned tomatoes but you might want to add something for color like a little ground turmeric.
  • This soup can easily be made in advance and frozen.


Calories: 121.29kcal | Carbohydrates: 18.31g | Protein: 3.19g | Fat: 5.25g | Saturated Fat: 0.45g | Sodium: 529.12mg | Fiber: 4.52g | Sugar: 10.15g
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