• Olivia Otero-Seymour

Creamy Vegan Tomato Soup Recipe

Hi friends! Something about tomato soup feels nostalgic to most of us. Especially when it's paired with a grilled cheese. I decided to make a vegan version and I would have to say, I like it 100x more. It tastes just as good (if not better) and is dairy-free! This soup recipe can be eaten days later as I feel the flavor gets better overtime.

I didn't do a step-by-step with how to make the grilled cheese because lets face it - most of us are pros by now but I did want to share the ingredients I used to make it vegan. The Vio Life cheddar cheese melts AMAZING and tastes just like American cheese! The Miyoko's butter is my favorite because it melts great and honestly, tastes like butter! You can eat the whole stick guilt-free without the tummy ache... jk... not really!


  • 4 Cloves Garlic - Minced

  • 1/2 Red Onion - Diced

  • 1 28oz Can of Fire Roasted Tomatoes

  • 1 Can Tomato Paste

  • 1 Can Full Fat Coconut Milk

  • 4 Cups Vegetable Broth

  • 1 Cup Water

  • Seasonings: Salt, Pepper, Red Pepper, Oregano, Basil

  • Garnish (optional): coconut cream or yogurt, basil


  1. Heat olive oil in a large pot, add in garlic and onion to sauté for 2-3 minutes

  2. Add in Fire Roasted Tomatoes, Vegetable Broth and Water and let boil

  3. Once boiled, turn the heat on low and mix in tomato paste. Let simmer for 5 minutes

  4. Transfer soup mixture to a high speed blender and blend till smooth

  5. Transfer half the mixture back into the pot and with the remaining half, add in coconut milk and blend

  6. Move back into large pot and let simmer for 10 minutes

  7. Serve with grilled cheese or toast and enjoy! :)

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