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Creamy and flavorful vegan caprese tomato soup topped with vegan mozzarella, basil and balsamic glaze. Ready in under 30 minutes, gluten-free with an oil-free option!

Serious question. Why is tomato soup so freaking good? Even plain, it’s so comforting and always hit the spot… but per my usual cooking style, I like to shake things up a bit.

The other night for dinner, I made the family some tomato soup and at the last minute I figured I’d throw some vegan mozzarella on top. Then I added the basil. Then I was like…hmmmm…I think I’m onto something and grabbed the balsamic glaze and bread and boom. Caprese tomato soup. So good.

This vegan caprese tomato soup is super easy to make with minimal ingredients. It’s really filling on it’s own but you can (obviously) pair with a vegan grilled cheese sandwich.

How to Make Vegan Caprese Tomato Soup

Add olive oil (or veggie broth if oil free) to a large pan over low-med heat.

Add fresh chopped garlic, chopped red onion and a touch of salt and pepper. Saute for about 5 minutes, stirring frequently.

Next, add your can of tomatoes (WITH the juice!) and a small handful of basil. Cook for about 5-6 minutes, stirring frequently. Remove from burner and let this cool down. You never want to put piping hot food in your blender as it could cause damage to the motor!

Once cooled, put everything in the pan into the blender and pulse until smooth. Return to pan over low heat.

Add canned coconut milk, tomato paste, salt, pepper and garlic powder. Stir well. Adjust flavors to your liking at this point!

Serve when hot and top with vegan mozzarella, fresh basil and balsamic glaze.

If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!

Vegan Caprese Tomato Soup [GF]

Creamy and flavorful vegan caprese tomato soup topped with vegan mozzarella, basil and balsamic glaze

Print Recipe Pin Recipe

Cook Time 20

Total Time 20

Course Main Course, Soup

Servings 4 cups, about three servings

Equipment

High Speed Blender

Ingredients

1 & 1/2 cups chopped red onion
3/4 tsp chopped fresh garlic about 1-2 cloves
1 tbsp olive oil or veggie broth if oil-free
1 (28-oz can) whole peeled tomatoes
1/4 tsp garlic powder or more to taste
2 tbsp tomato paste add more if you want a stronger flavor
2/3 cup + 3 tbsp full fat canned coconut milk
pinch of salt and pepper
Big handful of fresh basil
Vegan mozzarella cheese, basil and balsamic glaze for topping

Instructions

Add olive oil to a large pan over med-low heat. Add chopped onion, chopped garlic and a pinch of salt and pepper. Sauté for about 5 minutes, stirring frequently.
Next, add can of tomatoes, with the juice and all, and about 4-5 basil leaves. Stir frequently and cook for about 5-6 minutes.
Remove from heat and cool. Once cooled, add to a blender and pulse until smooth.
Return soup to the large pan over low heat and add canned coconut milk, tomato paste, garlic powder and more salt and pepper. Adjust seasonings to taste.
Serve when hot and top with vegan mozzarella, balsamic glaze, fresh basil with toasted bread.

Notes

Adjust salt, pepper and garlic powder to taste
You can use canned whole or peeled tomatoes, both work

Keyword caprese, soup, tomato soup