Vegan Tomato Soup with Pasta
Dive into a bowl of comforting and creamy Vegan Tomato Soup with Pasta, a plant-based spin on a classic favorite. Bursting with robust flavor from juicy crushed tomatoes, aromatic garlic, and a blend of dried Italian herbs, this soup gets its luxurious creaminess from unsweetened full-fat coconut milk. Perfectly cooked vegan pasta adds heartiness, making this dish a satisfying meal that feels indulgent yet wholesome. Ready in just 40 minutes, this recipe is simple to prepare, featuring pantry-friendly ingredients like vegetable broth and tomato paste while offering flexibility with optional sweetness from sugar or maple syrup. Garnished with fresh parsley or basil, it's a visually appealing dish that pairs beautifully with crusty bread or a crisp side salad. Whether you're seeking a cozy weeknight dinner or looking to impress at your next vegan-friendly gathering, this warming bowl of vegan tomato soup with pasta ticks all the right boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened, full-fat)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar or maple syrup (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups vegan pasta (shells, macaroni, or rotini)
- 2 tablespoons fresh parsley or basil (optional, for garnish)
Instructions
Heat a large soup pot over medium heat and add the olive oil.
Once the oil is hot, sauté the diced onion for 4-5 minutes, until softened and translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, coconut milk, and tomato paste.
Add the dried basil, dried oregano, salt, black pepper, and optional sugar or maple syrup. Stir everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, stirring occasionally to meld the flavors.
While the soup is simmering, cook the vegan pasta according to the package instructions. Be sure to follow instructions for al dente, as the pasta will soften further in the soup. Drain and set aside.
Once the soup has finished simmering, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches to blend, then return it to the pot.
Add the cooked pasta to the soup and stir to combine. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley or basil, if desired.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5657 mg | 246% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 72.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5718 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
