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  • Writer's pictureMarinated Vegan

Creamy Tomato Soup

Updated: Dec 8, 2021


Creamy Tomato Soup

Yield: 6 Servings Prep Time: 10 Minutes Cook Time: 50 Minutes

Full Time: 1 Hour

Delicious vegan creamy tomato soup, perfect for a warm day!



- 1 head of garlic

- 2 cans (28 oz each) Diced Tomatoes

- 1 yellow onion, chopped

- 1/2 can (7 oz. total) coconut milk

- ½ cup vegetable broth

- ½ tablespoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon dried basil

- ½ teaspoon salt

- 1 teaspoon sugar

- 1 fresh chili (optional for heat)

- Vegan cheese for topping (optional)


1. Roast garlic: Preheat oven to 400F/205C. Chop off the top of the garlic head, revealing each garlic clove. Sprinkle garlic with olive oil and salt. Cover completely with aluminum foil. Place in oven to cook for 30 minutes.

2. In a soup pan over medium-high heat add a tablespoon of olive oil, once shimmering add chopped onion and cook for about 1-2 minutes until nearly translucent. Add diced tomatoes, coconut milk, vegetable broth, roasted garlic, chili and spices.

3. Combine with hand blender until creamy and smooth. Let simmer over medium heat for 30 minutes or more.

3. Optional: make grilled cheese for dipping and top soup with vegan cheese.


Share your creation on Instagram and tag @marinatedvegan #marinatedvegan

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