Homemade Tomato Soup Recipe (Vegan, Low Carb)
This homemade tomato soup recipe taste exactly like what tomato soup is suppose to taste like without all the sodium and processed ingredients from the canned version. Imagine a cold rainy day, and what you want the tomato soup you are dipping your grilled cheese sandwich into. That’s the flavor of this soup. It’s so comforting. Creamy and completely vegan. One cup is only 49 calories, 6.4grams of Carb, zero fat, and 2 grams of protein. Allow it to cool and jar the tomato soup. Refrigerate the jars and use within 2 weeks.Jump to Recipe
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I literally stumbled on this magical recipe. I had a red onion in the freezer and tomatoes that I didn’t want to spoil before going on a road trip to meet the newest baby in the family! Jarred the tomato soup before leaving town and just put it in the fridge jarred so we’d have something when we got back home. My husband was the first to have it when we got home. I knew it was that good when he said I hope you wrote down how you did this. It is that good!
Why This Homemade Vegan Tomato Soup Recipe Is Seriously The Best
- It taste exactly like what I expect tomato soup to be- slightly sweet but also slightly salty. The perfect balance of acidity and creaminess.
- It’s super easy to make.
- Nutritious! Low-carb, zero fat, and a lot less sodium that the canned version
- Freezes well and meal prep friendly. Make it Sunday and enjoy it the next week!.
- Completely plant-based recipe vegan good recipe
How To Make Tomato Soup
This homemade tomato soup recipe is extremely easy to make, but requires the right balance of ingredients. It took a few tests to get it exactly the way I liked it so I would stay true to the recipe as much as possible.
Like this recipe? Here are other soup recipes. Try these too! Vegan Recipes, Vegetarian Recipes, Low Carb Recipes, Caribbean Recipes.
The full recipe is in the recipe card below, but here is what you need.
What Ingredients You Need To Make This Homemade Vegan Tomato Soup Recipe
- Large red onion
- Minced garlic
- Olive oil (for sautéing)
- Vegetable stock (I use fat-free)
- Bay leaf
- Ground thyme
- Ground black pepper
How About Recipe Variations For Tomato Soup & Topping Ideas?
For this tomato soup recipe, the only “tricky” ingredient may be the sumac. Check out this Master Class article for some comparable replacements and to learn more about sumac’s flavor.
I sometimes add one or two handfuls of fresh sweet basil and turn this into a homemade tomato basil soup recipe.
If not vegan, then the topping variations for this tomato soup recipe are pretty standard with some sour cream and shredded cheese. Don’t forget that grilled cheese sandwich!
If vegan, I have topped this with vegan sour cream and vegan shredded sharp cheddar, or a good quality balsamic vinegar.
Add flavorless protein powder for even more protein. Here is the all-plant protein powder I use. I love it because it is truly tasteless and adds 10 grams of protein to this meal when adding one serving. It’s one of my go-to ways to add more protein to soups, pancakes, and smoothies.
*If using this homemade tomato soup recipe for a new eater, here are other homemade baby food recipes to try.
Notes + Tips To Make This Homemade Tomato Soup Recipe Even Easier
- If using whole tomatoes, quarter them. If using Campari tomatoes, half them. Baby tomatoes can be cooked whole.
- If using a food processor or blender to puree the tomato soup, allow it to cool for about 15 minutes off the burner it was cooking on and with the lid off the pot so you don’t ruin your blender. For this reason, a hand puree tool is helpful.
- Before jarring the soup, make sure the tomato soup is cooled!
- Use a red onion
- For this recipe, I used this minced garlic instead of using fresh. Fresh works just as well.
- Don’t leave out the sumac. It’s not in every grocery store. I linked the one I use. I get it from World Market.
- Any tomatoes will work but if you want to stay true to this recipe, I used 1 pound of Campari tomatoes and 1 pound of baby tomatoes. Why? Because I wanted to use all my leftover tomatoes before going out of town.
Homemade Tomato Soup Recipe
- stock pot
- food pureeing tool
- mason jars
- 2 lbs fresh tomatoes For this recipe I used 1 lb Campari tomatoes and 1 lb baby tomatoes because that's what was in the house
- 1 large red onion
- 1 tbs minced garlic
- ½ tsp olive oil
- 4 cups fat-free vegetable broth
- 1 whole bay leaf
- ½ tsp ground thyme
- ½ tsp ground cumin
- ½ tsp ground sumac
- 1 tsp ground black pepper
- 2 tsp salt, divided ( ( I used fine pink Himalayan salt) divided
- 2 tbs nutritional yeast optional
- In heated stock pot add ½ tsp olive oil, 1 large red onion roughtly chopped, and 1 tbs minced garlic.
- Sautee 5 minutes
- Add vegetable broth, tomatoes, and the following seasonings (bay leaf, thyme, cumin, sumac, black pepper)
- Cook covered on medium-high heat for 30 minutes.
- Add nutritional yeast (optional) and 1 tsp of salt
- Add remaining tsp of salt (to taste).
- (optional) Put through a sieve after pureeing for smoothest consistency.
- Serve immediately or after completely cooled, put in two large mason jars. Secure lid tightly and refrigerate. Re-heat on stovetop or microwave and use within two weeks.
- If freezing, place in freezer safe container or zipped lock bags and freeze up to 4 months. To defrost, place in fridge overnight or allow to thaw by running under cold water and place contents in pot and heat.
- Makes 8 cups
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei