Vegan Tomato Pasta Soup
This tomato pasta soup is everything you wish for a hearty, comforting light meal. Plus, this recipe is dairy-free, vegan, low-fat, and can be made gluten-free in less than 30 minutes if using canned tomatoes.
Servings 4
Ingredients
- 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)
Instructions
- You can watch the video in the post for visual instructions.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!
Notes
- 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).
Nutrition Facts
Vegan Tomato Pasta Soup
Amount per Serving
Calories
314
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
20
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.