This tomato pasta soup is everything you wish for a hearty, comforting light meal. Plus, this one-pot recipe is dairy-free, vegan, low-fat, and can be made gluten-free in less than 30 minutes if using canned tomatoes.
I am a huge fan of tomato soup, it was actually one of my favorite soups when I was little! I was a competitive figure skater in the past (from age 5 to 17) and visited many countries in Europe because I had so many competitions. Every time my mom and I went to a new ice skating rink, I checked out the beverage machine and always bought a tomato soup. I am sure they weren’t as healthy, probably containing many preservatives and no fresh ingredients. But they were tasty and kept me warm.
Now, many years later, I make my own homemade vegan tomato soup which is much healthier. And even though I love light meals, I prefer adding pasta to my tomato soup because it keeps me full for much longer.
One-Pot Vegan Tomato Noodle Soup
This recipe is super easy to make in one pot and contains only simple pantry ingredients that you most likely already have at home. I will list the main ingredients below:
Onion and garlic – I recommend using fresh because both add a lot of flavor to the soup.
Canned or fresh tomatoes – I prefer using fresh, but feel free to use canned tomatoes if fresh tomatoes aren’t in season where you live.
Vegetable broth – Veggie broth or stock will add a nice flavor to the soup. You can also use water and a bouillon cube.
Dry pasta – I used macaroni but feel free to use any pasta variety of choice. I recommend smaller pasta shapes.
Vegan heavy cream or canned coconut milk or cream – Both will make the tomato soup creamy and flavorful. Or use Vegan Sour Cream.
Vegan Parmesan – I used homemade Vegan Parmesan. You can leave it out and use nutritional yeast instead which will add a cheesy flavor.
Fresh and dry herbs – I like using basil, parsley, and oregano for a flavorful Italian tomato soup.
The Step-By-Step Instructions
For the full ingredients list, ingredient measurements, and nutritional information, then please check out the printable recipe card below.
Prep the ingredients:
Step 1: This step can be skipped if using canned tomatoes. I will quickly describe how you can make this soup with fresh tomatoes as I did: You should roast the fresh tomatoes in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes.
Alternatively, you could also cook them for 1-2 minutes in a large pot with boiling water to easier remove the skin and make them soft. However, roasting the tomatoes will add more flavor to the soup. After roasting the tomatoes, you can easily remove the peel (please don’t burn your fingers).
Step 2: Heat oil in a large pot over medium heat. You can use veggie broth if you prefer an oil-free tomato soup. Add the chopped onion and sauté for about 3 minutes, then stir in garlic and sauté for a further one minute.
Step 3: Also add the roasted or canned tomatoes, all dried spices, and tomato paste. Sauté for a further 1-2 minutes, then add the veggie broth, stir to combine, and turn off the heat.
Blend the soup:
Step 4: I used an immersion blender to puree the soup until smooth. However, feel free to use a blender or food processor to blend the soup. Depending on the size of your blender you might need to work in batches.
Step 5: Once blended, bring the soup to a boil over high heat. As soon as it reaches a boil, add in the dry pasta. Reduce the heat and cook the soup over medium heat until the pasta is al dente (make sure to check the package instructions of your pasta).
Step 6: Taste the tomato noodle soup and stir in more salt/pepper/spices if desired.
Step 7: Finally, pour in the dairy-free heavy cream or canned coconut milk / cream and stir to combine. Serve the soup in bowls, garnish with vegan Parmesan, fresh herbs of choice, and enjoy!
How To Store
If you can’t finish the tomato pasta soup in one day (or prefer to make it for meal prep), I would recommend cooking the pasta separately, otherwise, the noodles will soak up most of the soup overnight and become too soft/soggy.
If cooked separately, you can store the soup in an airtight container in the fridge for up to 3 days or freeze leftovers for up to 3 months.
How To Serve
Serve the creamy tomato soup with fresh bread like this Gluten-Free Vegan Bread.
You can also serve it alongside these Vegan Grilled Cheese Sandwiches.
Recipe Notes & Variations
- The dairy-free cream: Cashew cream, oat cream, or canned coconut milk or cream are fine. If you prefer a low-fat soup, simply use your favorite plant-based milk.
- Pasta: You can use regular pasta, gluten-free pasta, or grain-free pasta. Orzo or rice would be also a great variation.
- Make it spicy: If you prefer a spicy tomato soup, you can add a fresh chili pepper (add it when you saute the onion). Or garnish the soup with some red pepper flakes.
- Add roasted chickpeas: If you are making the soup with fresh tomatoes and roast them in the oven, you could also roast some chickpeas at the same time. Top your dairy free tomato soup with the roasted chickpeas for some crunch and additional protein! It’s so yummy!
Other Vegan Soups
- Vegan Lasagna Soup
- Creamy Pasta Soup
- Vegan Ramen Noodle Soup
- Thai Coconut Curry Soup
- Vegan Broccoli Cheese Soup
- Vegan White Bean Soup
- Hearty Tortilla Soup
- Creamy Corn Chowder
- Roasted Cauliflower Soup
- French Onion Soup
- Best Lentil Soup
If you give this vegan tomato pasta soup recipe a try, I’d love a comment and recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Vegan Tomato Pasta Soup
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 15 oz cans diced tomatoes or 800 grams fresh tomatoes (*see instructions)
- 1 tsp dried oregano
- 3/4 tsp onion powder
- 1/2 tsp dried basil
- Salt and pepper to taste
- 2 heaped tbsp tomato paste
- 3 cups (720 ml) vegetable broth or water
- 7 oz (200 g) dry pasta (*see notes)
- 1/4 cup (60 ml) dairy-free heavy cream or canned coconut milk/cream
- Vegan Parmesan to garnish (optional)
- Fresh basil or parsley to garnish (optional)
- Red pepper flakes to taste (optional)
- If you are using fresh tomatoes, you'll need to roast them in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes. Alternatively, you could also cook them for 1-2 minutes in a large pot with boiling water to easier remove the skin and make them soft. However, roasting the tomatoes will add more flavor to the soup. Let cool for a bit and then peel the tomatoes. Disregard this step if you are using canned tomatoes.
- Heat olive oil in a large pot over medium heat. Add onion and sauté for about 3 minutes, then add garlic and sauté for a further one minute.
- Also add the roasted or canned tomatoes, oregano, onion powder, basil, salt, pepper, and tomato paste. Sauté for a further 1-2 minutes, then add the vegetable broth, and turn off the heat.
- Use an immersion blender to puree the soup until smooth. You can also use a blender.
- Once smooth bring the soup to a boil over high heat. As soon as it boils, add in the dry pasta. Cook the soup over medium heat until the pasta is al dente (check the package instructions of your pasta).
- Taste the soup and season with more salt/pepper/spices if needed.
- Pour in vegan heavy cream or canned coconut milk and stir to combine. Serve in bowls, garnish with vegan Parmesan, fresh basil, and enjoy!
- If you want to make this soup for meal prep, I would recommend cooking the pasta separately, otherwise, the pasta will soak up most of the soup overnight and become too soft.
- If cooked separately, you can store the tomato soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- You can use regular pasta, gluten-free pasta, or grain-free pasta. Orzo or rice would be also a great variation.
- Check out the blog post for more variations, substitutes, and to see step-by-step photos.
- The prep time does not include the roasting time (if using fresh tomatoes).
If you are using Pinterest, feel free to pin the following photo: