Creamy Tomato Soup Recipe with Potatoes

Creamy Tomato Soup has a flavorful rich base that is chock full of blended fresh veggies and perfect seasonings. Potato chunks are added for texture and hardiness. It’s one filling vegan tomato soup recipe that will fuel your tank.

This thick and healthy soup will warm you from the inside out. Just what you want on chilly days—a bone warming bowl of comforting goodness!

It is also quick to put together. The vegetable base just simmers on the stove while incredible flavors build-up and blend together.

You can make this satisfying dish anytime you want and it’s just as delicious the second day as the first.

Potato Tomato Soup is healthy, tasty, and filling all at the same time.

You can enjoy it on its own as a full meal by just adding a salad or a crusty bread. Or both!

Potato Tomato Soup could also be paired with smaller sides such as the Chipotle Scones, Spicy Tortilla Rollups, or a lovely winter salad such as this Massaged Kale Salad with Lemon Tahini Dressing.

Life is good!

The Potatoes in the Tomato Potato Soup

I think potatoes are the ultimate healthy comfort food. They’re nutritious filling and delicious. They also make this dish incredibly satisfying.

Not all potatoes are created equal though. At least not for this recipe.

The creamy roux base will make this soup deliciously thick and creamy. So when you blend everything at the end and add the cooked potato chunks, they preferably should still have some bite to them.

Trust me on this. You want that contrast in texture and not have the potatoes entirely fall apart.

For this recipe, we are going for the ones that are not too starchy. I love Yukon Golds because they are somewhat of an all-purpose potato—somewhere in between waxy and starchy.

So as long as you don't overcook them, they work perfectly in this soup.

Some other great varieties that are less starchy are all red-skinned potatoes, fingerlings, or the beautiful Purple Majesty.

Creamy Tomato Soup Ingredients

• Non-dairy butter - is the base to make the roux which will make the soup thicker.
• White onion - this vegetable lays the groundwork for a great tasting base for the soup.
• Carrot - adds a lovely sweet contrast with the acidity of the tomatoes.
• Garlic - when sauteed for a couple of minutes, it releases its pleasant mild pungent aroma, adding incredible flavor.
• Flour - is added to make the roux for thickening.
• Vegetable broth - is the flavorful liquid base.
• Water - is added for enough liquid.
• Tomato paste - adds the best deep rich and concentrated tomato flavor.
• Whole tomatoes - add a naturally sweet taste and a beautiful color. I use one large can for ease. If you happen to have fresh, then measure out the amount that you need.
• Dried basil - is added for a more potent flavor.
• Potatoes - add a comforting bite to ground the soup with texture.
• Coconut milk - adds a delicious creaminess and silky texture.
• Salt and ground black pepper - for the final seasoning.

How To Make this Vegan Tomato Soup Recipe

• Heat the vegan butter in a large soup pot.
• Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
• Add the garlic and saute a couple more minutes.
• Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.

• Pour in the broth, water, tomato paste, and tomatoes.
• Stir to make sure the roux is all mixed into the liquid. Add the basil.

• Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
• While this is cooking cover the potato pieces with water in a separate saucepan.
• Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked.
• Drain and set aside.
• When the tomato mixture is done remove from heat and let cool.
• Now you need to blend the soup. You can either use an immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.
• Return the tomato soup to the pot by pouring it through a sieve.
• Add the cooked potato chunks.
• Reheat the soup and add the coconut milk, potato chunks, salt, and pepper. Do not bring to a boil, just heat through on medium-high heat.

Taste to see if you need more salt or pepper. They can always add a little to the table.

Of course, you can enjoy this recipe at any time of the year. But if you are looking to warm up on colder days, then this soup fits the bill. And what a great tasting one at that.

Creamy Tomato Soup is also incredibly nourishing with all the veggies—a healthy boost of tons of vitamins and minerals. You’ve got to love that!

More Hearty and Creamy Soups with a Tomato Base

• Couscous Minestrone Soup
• Slow Cooker Tomato Soup from Scratch
• Olive Garden Pasta e Fagioli Soup

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What Do You Think?

If you take a photo of your homemade vegan tomato soup recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. I'd love to see it!

And if you'd like to leave a star rating along with a comment, it would really be appreciated.

Creamy Tomato Soup

Ginny McMeans

Creamy Tomato Soup has a flavorful rich creamy base that is chock full of blended fresh veggies and perfect seasonings.

5 from 6 votes

Print Save Saved

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Main Dish, Soup

Cuisine American, Vegan

Servings 4 Servings

Calories 384 kcal

Ingredients

  

1x2x3x

• 4 tablespoons non-dairy butter - you use this much for the roux to help make the soup thicker.
• ½ cup white onion, diced
• ½ cup carrot - diced
• 3 cloves garlic - finely diced
• 4 tablespoons flour
• 32 ounces vegetable broth
• 1 cup water
• 1 tablespoon tomato paste
• 28 ounces whole tomatoes - large can
• 1 teaspoon dried basil
• 1 cup potatoes - yukon gold, peeled and cut bite size chunks
• 1 cup from a can of full fat coconut milk usually about 17 to 22% fat
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper

Instructions

 

• Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
  
• Add the garlic and saute a couple more minutes.
• Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.
• Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.
  
• Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
• White this is cooking cover the potato pieces with water in a separate saucepan.
• Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.
  
  
• When the tomato mixture is done remove from heat and let cool.
• Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.
• Return the tomato soup to the pot by pouring it through a sieve.
• Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.
  
• Taste to see if you need more salt or pepper. They can always add a little at the table.

Video

Notes

Make it a complete meal with a salad and crusty bread.

Nutrition

Serving: 1ServingCalories: 384kcalCarbohydrates: 30gProtein: 10gFat: 27gSaturated Fat: 15gSodium: 785mgPotassium: 1063mgFiber: 5gSugar: 9gVitamin A: 2965IUVitamin C: 29.5mgCalcium: 111mgIron: 5.8mg

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