Homemade Vegan Cream of Tomato Soup

Homemade Vegan Cream of Tomato Soup

Homemade Vegan Cream of Tomato Soup
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Bowls
Author Veg Life Staff


  • 1 tbsp Oil
  • 1 tbsp Vegan Margarine (optional)
  • 1 large Onion finely chopped
  • 1 clove Garlic minced
  • 2 tbsp Flour
  • 3 c Vegetable Broth
  • 28 oz. can Whole Tomatoes (include the juice)
  • 1-2 tsp Sugar
  • Salt & Pepper to taste
  • 3/4 c SILK® Unsweetened Almondmilk


  • Fresh Italian Parsley
  • Vegan Sour Cream optional


  • In a large pan, heat the oil and margarine over medium heat, adding the onion and garlic.  Cook, stirring occasionally, until the onions are soft and translucent. 
  • Add the flour and stir to coat the onion and garlic.  Cook for 1 minute.
  • Add the broth, tomatoes, sugar, salt and pepper. Simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking. 
  • Reduce the heat to low, cover and simmer for 20 minutes.
  • Let cool briefly (do not puree HOT) and then process in batches in a blender or food processor. Taste and re-season with salt and pepper. Reheat the soup and add the SILK Unsweetened Almondmilk. 
  • Serve with vegan sour cream and a garnish of fresh parsley.