Tomato Soup is such a classic! The simmered tomatoes and carrots in this recipe naturally taste a little sweet and, combined with the coconut milk, make a creamy, comforting bowl of goodness that’s perfect for cold nights, or when your body could use a little post-treatment care.

Creamy Tomato Soup [Vegan]

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Cooking Time



  • 1 tablespoon extra-virgin olive oil
  • 1 1/3 cups yellow onion, diced
  • 2 stalks celery, diced
  • 3 cups carrots, peeled and diced
  • 3 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 28 ounce can diced tomatoes
  • 1/4 teaspoon sea salt

For Extra Boosts:

  • 1/4 cup coarsely chopped fresh basil leaves
  • 2 tablespoons hemp seeds or sunflower seeds


  1. Place a large pot on the stove and heat the olive oil over medium. Sauté the onions for 5 minutes, or until translucent.
  2. Then add the celery, carrots, broth, coconut milk, diced tomatoes, and salt to the pot. Bring to a boil and reduce to a simmer, cover, and cook on low heat for 25 minutes.
  3. Let the soup cool slightly and then carefully pour into a blender. Blend the soup until creamy. Be careful during this step because the soup will be very hot. Start blending on low, hold the blender lid down firmly with a towel and don’t overfill it, then incrementally increase the speed.
  4. Garnish with basil and serve. Sprinkle hemp seeds or sunflower seeds on top for extra texture and protein.  Store in the fridge for up to 4 days or in the freezer for 2–3 months.

    Nutritional Information

    Per Serving: Calories: 204 | Carbs: 16 g | Fat: 13 g | Protein: 3 g | Sodium: 860 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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