When you want a comforting meal that comes together in one pot and doesn’t skimp on flavor, this Easy 1-Pot Tomato Soup is your answer. It’s creamy, nourishing, and completely plant-based, making it a great choice for vegan and non-vegan kitchens alike.

• Cuisine: Vegan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Why You’ll Love This Recipe

• No fancy equipment needed—just a pot and a blender.
• Rich, creamy texture with the depth of flavor from simmered spices and tomatoes.
• Adjustable consistency and seasoning to suit your personal tastes.
• Simple ingredients that are pantry-friendly and budget-conscious.

Ingredients

• 2 tsp olive oil: Used for sautéing. If avoiding oil, substitute with double the amount in water to prevent sticking.
• 1 ½ cups diced yellow onion (~1 large onion): Provides a sweet base flavor to the soup.
• 1-2 cloves garlic, minced: Adds depth and aroma.
• 1 tsp dried basil: Infuses the soup with a herby note. No substitute needed as it’s a common herb.
• 1 (28-ounce) can whole peeled San Marzano tomatoes, in juices: The base for a rich tomato flavor.
• 1 (6-ounce) can tomato paste: Concentrates the tomato flavor.
• 1 (14.5-ounce) can diced tomatoes: Contributes texture and chunkiness.
• 1 cup vegetable broth: Adds depth. Substitute up to half with extra coconut milk for a creamier soup.
• 1 (14-ounce) can light coconut milk: Provides creaminess. Opt for full-fat coconut milk for a richer texture.
• 3/4 tsp each sea salt and black pepper: Enhances overall flavor.
• 1-2 Tbsp maple syrup: Balances the soup’s acidity.
• Vegan parmesan cheese: Optional garnish for savory finish.
• Freshly chopped basil: For fresh garnish and aroma.
• Croutons: Adds crunch. Use gluten-free if necessary.

How to Make It

Step 1: Start with Sautéing

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until it’s softened and translucent. Stir in the minced garlic and dried basil, letting them cook for about a minute until they’re aromatic, ensuring not to over-brown.

Step 2: Combine Main Ingredients

Add the San Marzano tomatoes with their juices, tomato paste, diced tomatoes, vegetable broth, coconut milk, sea salt, black pepper, and maple syrup into the pot. Bring the mixture to a simmer, cover, and let it cook for 15-20 minutes. The longer it simmers, the deeper the flavor of the tomatoes and spices will become.

Step 3: Purée the Soup

Once simmered, turn off the heat. Use an immersion blender to purée the soup directly in the pot to your desired consistency. If using a regular blender, allow the soup to cool slightly to avoid an overheating mishap, then blend in batches.

Step 4: Adjust and Finalize

Return the puréed soup to a simmer over medium heat. Taste and adjust the seasoning. Add extra maple syrup to cut through the acidity, more coconut milk for a creamier soup, or additional salt as needed. For a thicker soup, continue simmering uncovered, stirring occasionally, until you reach the desired consistency.

Step 5: Serve and Garnish

Divide the soup into bowls and garnish with vegan parmesan cheese, fresh basil, and croutons for added texture and flavor. Enjoy hot!

Recipe FAQs

Can I make this soup ahead of time?

Absolutely, this soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or microwave before serving.

What can I use instead of coconut milk?

If you prefer not to use coconut milk, you can substitute with any plant-based milk of your choice, such as almond or soy, although it may slightly alter the creaminess of the soup.

How can I make homemade croutons?

For homemade croutons, cube some day-old bread, toss with olive oil, salt, and your favorite herbs, then bake at 350°F (175°C) for 15-20 minutes until crispy.