Vegan Tomato Soup Just 5 Ingredients

I love making easy soups for kids that are comforting and easy to share with the whole family. And this easy tomato soup is one I make each fall when we have a lot of tomatoes and sweet potatoes. The addition of sweet potato to tomato soup may not be a classic, but trust me, it’s so good. It adds some sweetness to help balance the acidity in the tomatoes and it makes the final soup super creamy—without the need for cream, which I know is helpful for some families. (Also, the flavor is just EPIC.) This batch makes enough for about 4 servings, so double it to make more. You can serve this with grilled cheese or crackers for a super simple toddler dinner. (You may also like Tomato Pastina, Pastina Pasta, Meatball Soup, Macaroni Soup, Orzo Soup, and my One-Pot Vegetable Broth.)

Ingredients You Need

To make this vegan tomato soup recipe you’ll need so you know what to stock on at the store.

Tomatoes: I like to use crushed canned tomatoes here because it’s easiest. Though if you have a lot of fresh tomatoes, you’d want to cook them down a bit first to avoid the soup being too thin since fresh tomatoes have a lot of water. Aim for the thickness of canned crushed tomatoes if possible. Onion and garlic: This adds a nice base of flavor. Sweet potato: We’ll peel these and blend them with the rest of the ingredients for nice creaminess. Broth or coconut milk: You can use reduced sodium chicken or vegetable broth, or coconut milk according to the flavors you prefer. This helps adds creaminess, without heavy cream, to make this soup dairy-free.

Step-by-Step Instructions

Here’s a look at the steps involved in this vegan tomato soup recipe. Scroll down to the bottom of the post for the full recipe.

How to Store

Store leftovers, slightly cooled, in an airtight container in the fridge for up to 5 days. Serve warm. Or, let cool and freeze in freezer-safe containers for up to 6 months.

Best Tips for Success

Blend in a few fresh basil leaves to add more flavor. This batch makes enough for about 4 servings, so double it to make more! Top adult portions with freshly cracked black pepper. If you can do dairy, top with grated Parmesan cheese or shredded sharp cheddar. Serve as a baby food on a spoon or stir in some well cooked grains (like quinoa, couscous, or pastina) for a more filling meal for an older baby.

I’d love to hear your feedback on this recipe if you try it for your family, so please comment below to share!