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+ servings

Creamy Plant Based Tomato Soup

An updated plant based version of our favorite creamy tomatoe soup.
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course, Soup
Cuisine: Vegan, Vegetarian, WFPB, Whole Food Plant Based
Keyword: Quick, Soup, Tomatoes
Servings: 6
Calories: 112kcal


  • 42 oz Tomatoes Canned or precooked, low sodium, diced
  • 15 oz Tomato Sauce low sodium
  • 2 tbsp Flour All Purpose or whole grain
  • 1 tbsp Olive Oil Extra Virgin
  • 2 tsp Baking Soda
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Red Pepper Ground, adds heat, optional
  • 1 Cup Plant Milk Plain, I used Soy or Cashew


  • Add olive oil and flour to a large saute pan or skillet. Cook on medium heat, stirring constantly until the flour is lightly browned. This is your roux.
  • Add the baking soda and stir to incorporate.
  • Add the remaining ingredients. They will foam due to the baking soda, so use caution. Stir to incorporate the roux completely.
  • If you wish, blend in a blender to break up the diced tomato. Return to the pan to heat to a simmer.
  • Simmer 5-10 minutes on medium-low heat. Stir in plant milk and heat through on low heat.


*Nutrition Values are estimates.


Serving: 8oz | Calories: 112kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 688mg | Potassium: 581mg | Fiber: 4g | Sugar: 9g | Vitamin A: 458IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 3mg
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