Vegan Tomato Soup For The Soul




      Everyone loves good old fashioned tomato soup on a rainy day, and whoever is currently in Chicago, knows it’s been a rainy week! This recipe is one of my favorites for when I am prepping meals on a Sunday, or when I am too lazy to get creative in the kitchen.  I also use my broth and flavour base (onion, garlic, veggie broth and seasonings) for all of the soups I make, and then decide what vegetable I want  to be the star of the show. 

     Let’s get down to the nutritional benefits of this recipe:  Tomatoes are packed with lycopene, beta-carotene,  and all sorts of other good antioxidants and phytonutrients.  All of these antioxidants and phytonutrients act as protection for our cells,  cardiovascular support, anti-cancer and bones.  Add in some garlic and you’ve got even more immunity protection. I typically add this soup into my diet when I feel like I’m teetering on the border of attaining a cold. 

Vegan Tomato Soup

Total Time: 30 minutes

Number of servings: 4

Per Serving 143 calories

Fat 8 g

Carbs 14 g

Protein 10 g



  • 1 white onion
  • 3 cloves of garlic
  • 1 cup of low sodium vegetable broth
  • 2 cups of water
  • 1 tbsp chopped basil
  • 1 tsp sage
  • salt and himalayan salt to taste
  • 1/4 cup nutritional yeast (Found at Whole Foods)
  • 1 lb of tomatoes (about 4-5 large tomatoes)
  • 2 tbsp coconut oil


  1. Chop and dice the onion and garlic
  2. In a soup pan, heat up the onion and garlic with the 2 tbsp of coconut oil
  3. After about 5 minutes, add the vegetable stock, water, and seasonings
  4. As that is heating up, chop your tomatoes
  5. Add the tomatoes to the soup bowl and let the whole mixture simmer for about 20 minutes
  6. Transfer the soup mixture to a high speed blender and blend until smooth
  7. Serve and enjoy!


One comment on “Vegan Tomato Soup For The Soul

  • Julia , Direct link to comment
    Awesome recipe Sarah! Looks delicious! What restaurant have you had the best tomato soup? Remember to add it to your Besty List!

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