Easy Fire Roasted Vegan Tomato Soup Recipe

Want something warm and filling for lunch or dinner? This easy recipe for Vegan Tomato Soup that is also whole food plant-based, will keep you full for hours, and it’s so simple to make Best of all it tastes delicious and is low in calories.

Enjoying a big bowl of soup any time of the year is like getting a warm hug, especially when there is a chill in the air.

There is nothing as comforting, delicious and soothing as a good bowl of soup. This Fire Roasted Vegan Tomato Soup delivers on all. Well, maybe one more thing…

A tray with a lunch of vegan tomato soup, crusty bread a napkin and spoon.

…pair this soup with a grilled cheese sandwich for the ultimate yum! Since I don’t eat cheese, I pair it with a thick slice of toasted Sourdough bread.

Don’t let the word vegan or fire roasted make you think you need to be a vegan to like it or that you need to roast the tomatoes yourself, you could, but to save time I use canned fire roasted tomatoes.

I started making this soup a few years ago. Since then it has become a favorite, not only because it is fast and easy to make, but it tastes so good.

My granddaughter Zoe likes it and calls it Mimi’s Soup. :-) So as you can guess – that is what my family calls this vegan tomato soup now.

How to Make Fire Roasted Vegan Tomato Soup

The recipe card is at the end of this post: Here is an overview on how I make the soup.

When making soup you can decide if you want to make a thick soup, a thin soup or a chunky soup. The amount of water or vegetable broth you add will determine the consistency.

Do you like chunky soup? If so, then there is no need to use an immersion blender when the soup is done.

Is Tomato Soup Vegan?

Tomato soup is vegan if you don’t add butter, cream, milk or cheese to the recipe. For a creamy vegan tomato soup, you can add cashew cream or vegan butter.

You may be thinking without one of these ingredients a vegan roasted tomato soup would not taste very good. Not so, it tastes great – the roasted tomatoes and seasonings give my fire roasted tomato soup a delicious flavor without dairy or high calories.

This recipe makes enough to serve 3-4 people depending on how big the serving bowls are. I usually double the recipe.

Can You Put Vegan Tomato Soup in the Freezer?

After making a pot of the soup, I place a portion in glass Ball jar and store in the fridge to eat over a few days time.

I put the rest in Souper Cubes,. Once the cubes are frozen, I put the frozen cubes in small freezer bags. I label each and store in the freezer for up to 6 months.

Ingredients needed to make Fire Roasted Vegan tomato soup.

For canned tomatoes, I use either Hunt’s Fire Roasted Tomatoes or Muir Glen Fire Roasted Tomatoes.

I have also made the soup with a 28-ounce can of San Marzano tomatoes. These give the soup a slightly sweeter taste.

To find ways to speed up the prep time, I usually use frozen chopped onions.

I also add a no-salt seasoning, it is not in the photo, but it is the best no-salt seasoning I have tried:

  • The mixture is called Parisian Shallot Herb Blend that I buy online at The Spice House.
Fire roasted vegan tomato soup being cooked on a stove.

The soup cooks in one pot, so clean-up is easy.

an immersion blender in a soup pot that is cooking on a stove

I like my soup to have a smooth consistency. I use this immersion blender when the soup is finished stewing on the stove.

A pot of fire roasted vegan tomato soup on the stove after being blended with and immersion blender.

The pot of soup after being blended.

A tray with a lunch of vegan tomato soup, crusty bread a napkin and spoon.

What I love about soup besides being a comfort food is that you can enjoy it for dinner one night and again for lunch the next day.

Chickpea croutons in a bowl of tomato soup

Depending on what I have in the pantry, I add a few sprinkles of nutritional yeast on top or a few roasted chickpeas.

Vegan Fire Roasted Tomato Soup Recipe

Easy Fire Roasted Vegan Tomato Soup

Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Dinner, Lunch, Soup, WFPB
Cuisine: American, Italian
Keyword: homemade vegan tomato soup, vegan, vegan tomato soup
Servings: 4 people
Calories: 25kcal
Cost: $5.00


  • Soup pot or Dutch Oven



  • Heat onions, carrots and celery in a few tablespoons of vegetable broth in soup pot, cook and stir until soft and lightly browned. Add a tablespoon of vegetable broth as needed so vegetables don't stick to the pan.
  • Add the rest of the ingredients to the pot. – stir well.
  • Bring to a boil, cover pot and then reduce heat to a simmer for about 30 – 45 minutes.
  • Use an immersion blender to blend the soup to a smooth consistency.


Soup is very versatile so add or replace ingredients to come up with variations. 
For instance:
If you don’t have vegetable broth, water can be used instead. 
No yellow onion, use a shallot.
Try adding chopped kale 10 minutes before soup is done. 
To spice it up – add some cayenne, red pepper flakes or Sriracha sauce.
Want it creamer – add vegan butter or cashew cream.


Serving: 2cups | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Calcium: 47mg

Tools I Use To Make Soup

Bowl of soup and slice of crusty bread on a tray. Text overlay says Easy fire roasted vegan tomato soup.

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  1. Sue Bauman says:

    I didn’t know I was in such a food mood until your post of all the excellent soup recipes! I have been printing out recipes like there’s no tomorrow and even ordered the salt free Parisian Herb Blend from the Spice House. I’m looking forward to making and eating these yummy recipes. Thank you for continuing to share about your dietary journey!

    1. Diane Henkler says:

      Hi Sue – I am a huge soup lover – I could eat it all the time. For Thanksgiving, Ed and I are heading to our daughter Mandy’s house. Yesterday I made 3 batches of soup to take with me along with some other food since I don’t eat standard T-Day food. I had two pots on the stove going and another one cooking in an InstantPot on counter. I will post about recipes soon – I tasted all – they are delish! Happy Thanksgiving

  2. A great salt substitute is Benson’s Table Tasty. It really does make things taste like you use salt. I get it on Amazon. It is great in a faux parmesean topping. I use equal parts almond meal and nutritional yeast, and then add the Benson’s Table Tasty to taste. Shake it up in a Mason jar to use as a casserole topping, on whole grain pasta, or anything.

  3. Oh boy! Thanks for all ti ps. I ordered your spice recommendation and the blender. Copied the garbanzo recipe, sounds wonderful.p
    I would love to know how much your health has changed by going vegan. Maybe a post when you have time.

    Sending prayers to Cali.

    1. Thanks so much for another vegan recipe. I appreciate the update of your living the lifestyle. I think I will be vegan forever. In addition to all the health benefits, my weight has never held as steady as on this way of eating. You have been in my thoughts and prayers a great deal and I hope you have a wonderful Thanksgiving.

      1. Diane Henkler says:

        Hi Nancy – Thanks for your thoughts and prayers. XO I feel just like you do that eating plant based is the only thing that works for me. It does take time and work – like having to make my own food to take to my daughter’s home for Thanksgiving. XO I know I replied to another comment you left for me – I am getting caught up in my replies today.

    2. Diane Henkler says:

      Hi Karen –

      Thank you for your prayers for my granddaughter – XO. Since going whole food, plant-based no oil, my health has changed dramatically. My blood test numbers are all down. My mind is clear and so focused. Before I lived in a fog at times. My skin is clearer and I haven’t been sick. Big wins and these don’t even include the weight loss. I will never eat another way. Have you read this post about my weight-loss story? If not, you can read it here: https://bit.ly/2ZSBKJ9