A comforting, creamy, healthy homemade vegan tomato soup made with fresh tomatoes that your whole family will love!

Vegan Tomato Soup with Fresh Tomatoes

The winter season is fast approaching here in Central Wisconsin. That means this easy, healthy Vegan Tomato Soup is officially in our weekly meal rotation! My favorite compliments to this soup are a bread bowl or a sour dough grilled cheese sandwich.

Speaking of winter, I feel like I am surrounded by complainers. E-v-e-r-y-o-n-e around me complains about the weather. In the summer it’s too hot. It’s too humid. Or, it’s too windy. In the winter it’s too cold. There’s too much snow. It’s the wrong kind of snow, it doesn’t pack together to make a snowman. There’s not enough snow to open the snowmobile trails. Too much salt in the parking lot. Not enough salt on the roads. Why doesn’t someone shovel the sidewalk better, and earlier? Will summer ever come?

My response is always a deflective one, “I love our four seasons!” I embrace each season for different reasons. All of my senses just go wild and I get super excited as the season changes because the next one brings something I’ve been missing and looking forward to.

Cheers to sledding, snowmobiling, ice fishing, down-hill skiing, snowshoeing, snowman building, hot chocolate , fresh snowfalls, snuggling, ice skating, fresh air, snowball fights, and a warm bowl of Vegetarian Chili or Cheesy Potato Soup!

What You’ll Need

1/4 cup Vegan Butter

2 medium Onions, Sliced

3 cups Water + 4 tsp McKay’s Chicken Seasoning

6 medium Tomatoes, Quartered

6 oz can Tomato Paste

1 tsp Dried Basil

1/2 tsp Dried Thyme

1 tsp Salt

Few Drops of Hot Sauce

How to Make Vegan Tomato Soup

In a large saucepan, heat 1/4 cup vegan butter until melted. Slice 2 medium size onions and add to the melted butter. Cook until tender, but not brown.

In a separate saucepan, combine 3 cups water and 4 tsp vegetarian chicken seasoning to make the broth. Set aside.

Add 6 medium quartered tomatoes to saucepan with onions.

Stir in 6 oz can of tomato paste, 1 tsp dried basil, 1/2 tsp dried thyme, 1 tsp salt, and a few drops of hot sauce.

Stir in the broth.

Bring to a boil then reduce the heat. Cover and simmer for 30-40 minutes.

Place half of the soup in a blender, then strain to remove seeds. Repeat with the other half of the soup.

Return soup to saucepan and heat through before serving.

More Soup & Chili

Potato Corn Chowder

Winter Vegetable Chili

Vegetarian Beefless Stew

Notes

To easily peel the tomatoes, boil enough water to cover the tomatoes in a saucepan. Once the water reaches a boil, drop the tomatoes in for 1 minute. Remove them from the boiling water and place into ice cold water right away. This helps the tomato peelings come off easily!