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Vegan Cream of Tomato Soup

This Campbell's tomato soup copycat is perfect on a cold day! Make it as creamy (or not) as you like to suit your taste. Serve with a vegan grilled cheese sandwich for a simple, but perfectly delicious meal!

Course Soup
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 10 mugs
Calories 260 kcal
Author Deborah Mesdag

Ingredients

  • 1 28 oz can Crushed Tomatoes
  • 1 28 oz can Tomato Sauce
  • 1 to 2 13.5 oz cans Regular or Light Coconut Milk (see recipe notes)
  • 42 g (3 TBS) Vegan Butter (I use Earth Balance Buttery Spread)
  • 360 g (3 c) Chopped Onion
  • 18 g (1 1/2 TBS) Magical Seasoning Blend
  • 35 g (2 TBS) Mashed Roasted Garlic
  • 50 g (3 TBS) Tomato Paste
  • 100 g (1/2 c) Vegan Sugar
  • 960 g (4 c) Vegan Chick'n (or Vegetable) Broth
  • 1 Bay Leaf

Instructions

  1. Melt the vegan butter in a large soup pot. Add the onions and Magical Seasoning Blend, then stir and cook over medium heat for ten minutes.

  2. Add the mashed roasted garlic and cook for three more minutes.

  3. Add the can of crushed tomatoes, tomato paste, and the sugar. Stir and cook for two more minutes.

  4. Add the broth, tomato sauce, and bay leaf. Stir well to combine, then bring the soup to a boil. Cover the pot, reduce the heat, and simmer for one hour.

  5. Remove the bay leaf, then transfer the soup to a bowl and blend with an immersion blender. If you don’t have one, you can use a regular blender instead. (Be careful when pouring and blending as the soup is still boiling hot!) Blend until your soup is completely smooth.

  6. Pour the blended soup back into your pot and add one or two cans of coconut milk and/or water. (See the recipe notes for directions on which kind and how much to use.)

  7. Stir the coconut milk in until it is all melted. Cover the pot, bring the soup back to a boil, reduce the heat, and simmer for thirty more minutes. Taste your soup, then adjust the seasoning if needed. I added about a teaspoon of salt and two teaspoons of sugar to make mine perfect for me. You may not need any, though, so taste first and then add any more seasoning gradually.

  8. Serve and enjoy! Leftovers will keep in the fridge for several days. Freeze any that you will not use that soon. (I like to freeze individual portions so I can heat up a mug of soup whenever I like.)

Recipe Notes

  • You can customize how creamy your soup is, depending on your taste and preference. For extra creamy soup, use two cans of regular coconut milk. For creamy, use one can of regular and one can of light. For a bit less creamy yet, use one can of regular and one can of water. For light, use two cans of light coconut milk, and for very light, use one can of light and one can of water.
  • The calories listed per serving are for one can of regular coconut milk and one can of light. There are 310 calories per serving with two cans of regular coconut milk, 260 with one can of each, 235 with one can of regular, 210 with two cans of light, and 185 with just one can of light. If you use only one can of either kind, then also add a can of water.