One Pot Tomato Soup

"A naturally creamy and thick soup made with plant-powered pantry ingredients. Topped with fresh basil, pumpkin seeds, and paired with an extra cheesy sandwich."
-- @itsallgoodvegan

Recipe Intro From itsallgoodvegan

Potatoes are the secret to this creamy cream-less one-pot tomato soup. Serve with a grilled cheese made with gluten-free bread for total Sunday night comfort! 

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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4 pers

Recipe Card


  • 2 tablespoons vegan butter
  • 1/2 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 russet potatoes, scrubbed clean, peeled, and chopped into small pieces
  • 1/2 teaspoon salt
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 (15.5-ounce) cans diced tomatoes
  • 1/2 teaspoon pepper
  • 3 cups vegetable broth, substitute for filtered water
  • 6 fresh basil leaves
  • 2 tablespoons nutritional yeast, optional


  • Step 1

    Heat a large pot over medium heat and add the butter, onions, carrots, potatoes and salt. Cook until the potatoes are soft, about 7 minutes.

  • Step 2

    Add the minced garlic, tomato paste, diced tomatoes, pepper, and vegetable broth and stir.

  • Step 3

    Turn the heat to medium high and bring soup to a boil. Once boiling, immediately take the soup off the heat.

  • Step 4

    Add fresh basil and nutritional yeast to the soup.

  • Step 5

    Let soup cool slightly and puree with an immersion blender or in the base of a blender until smooth. Taste soup and add additional seasoning as needed.

  • Step 6

    Divide into soup bowls, garnish, and serve.

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