Creamy Fire-Roasted Tomato Soup

This vegan tomato soup transforms simple ingredients into a luxurious, creamy delight that will warm you from the inside out. The fire-roasted tomatoes create a deep, smoky base while the coconut milk adds silky richness without any dairy.

I first created this soup when trying to recreate my grandmother's tomato soup recipe without dairy. The coconut milk was a last minute substitution that turned into the star ingredient, and now my plant based friends request it whenever they visit.

Ingredients

• Olive oil: Creates the perfect base for sautéing and adds a subtle fruity note
• Yellow onion: Provides essential sweetness that balances the acidity of tomatoes
• Garlic cloves: Bring aromatic depth; look for firm bulbs with tight skin
• Vegan basil pesto: Adds complex herbal notes without having to chop fresh herbs
• Dried oregano and thyme: Provide classic Italian flavor notes
• Sugar: Helps balance the acidity of the tomatoes
• Fire roasted diced tomatoes: The star ingredient; choose high quality canned varieties for best flavor
• Vegetable broth: Creates the perfect consistency; use low sodium if possible
• Coconut milk: Adds incredible creaminess without dairy; full fat works best
• Kosher salt: Enhances all flavors
• Fresh cracked pepper: Adds subtle heat and complexity

Step-by-Step Instructions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat then add diced onion with a large pinch of salt and pepper. Cook for 3-4 minutes stirring frequently until the onions become translucent. Add minced garlic along with dried oregano and thyme and cook for just one more minute until everything becomes fragrant but before the garlic can brown.

Build the soup base:

Stir in the vegan basil pesto, sugar, fire roasted tomatoes, and vegetable broth, thoroughly combining all ingredients. This step incorporates all the key flavors that will develop during simmering.

Initial simmer:

Turn heat to medium high and bring the mixture to a gentle simmer. Once bubbling, lower the heat to medium low and allow to simmer for 10 minutes, stirring occasionally. This brief cooking time allows the flavors to meld while maintaining the bright tomato taste.

Blend until smooth:

Carefully transfer the hot soup to a high speed blender. Blend for about 2 minutes until completely smooth and creamy. Remember to leave the pour spout or center hole of the blender lid open but covered with a kitchen towel; this prevents pressure buildup that could cause hot soup explosions.

Add creaminess:

Pour the blended soup back into the large pot and stir in the coconut milk, reserving a couple tablespoons for garnish if desired. The coconut milk transforms the texture completely adding silky richness.

Final simmer:

Heat the soup over medium heat until it returns to a simmer then reduce to medium low and cook for a final 5 minutes. This short simmer helps the coconut milk fully incorporate into the soup.

Season and serve:

Taste and adjust with salt and pepper as needed. Serve in bowls garnished with a swirl of reserved coconut milk, fresh chopped parsley, and homemade croutons if desired.

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The fire roasted tomatoes are truly the secret weapon in this recipe. I discovered them after a cooking class where the chef insisted they make all the difference in tomato-based recipes. She was absolutely right—the slight char adds complexity that regular canned tomatoes just can't match.

Make It Your Own

This soup base welcomes customization. Try adding a pinch of red pepper flakes for heat or stir in some nutritional yeast for a cheesy flavor without dairy. For a more substantial meal, add a can of drained white beans before blending or serve with cooked quinoa stirred in at the end.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day as the ingredients have more time to meld together. When reheating, gently warm on the stovetop over medium low heat, stirring occasionally. Avoid microwaving if possible, as this can cause the coconut milk to separate.

Perfect Pairings

This creamy tomato soup begs for something crunchy alongside it. Serve with crusty sourdough bread, vegan grilled cheese sandwiches made with your favorite plant based cheese, or homemade croutons tossed with olive oil and herbs. For a complete meal, pair with a simple green salad dressed with lemon juice and olive oil.

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Frequently Asked Questions

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute about 8 cups of chopped fresh tomatoes for the canned ones. For best flavor, roast them in the oven at 400°F for 30 minutes with olive oil, salt and pepper before adding to the soup.

→ What can I use instead of coconut milk?

If you prefer not to use coconut milk, unsweetened cashew cream, silken tofu blended with water, or any plant-based cream alternative will work. Each will alter the flavor profile slightly but maintain the creamy texture.

→ How can I make this soup thicker?

For a thicker consistency, you can reduce the amount of vegetable broth by about 1 cup, add 1-2 tablespoons of tomato paste, or blend in a small boiled potato. Alternatively, simmer uncovered for longer to reduce and concentrate the flavors.

→ Can I make this soup ahead of time?

Yes! This soup actually improves in flavor when made a day ahead. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, you may need to add a splash of vegetable broth if it's too thick.

→ Is this soup freezer-friendly?

Absolutely. Cool the soup completely before transferring to freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth if needed to adjust consistency.

→ What can I serve with this tomato soup?

This soup pairs wonderfully with crusty bread, vegan grilled cheese sandwiches, a simple green salad, or roasted vegetables. For a heartier meal, add cooked pasta, quinoa, or white beans to the soup before serving.