TomatoSoupV the Rejwa

With winter upon us, get ready for one of the easiest soup recipes you’ll ever make. Along with being wonderfully hearty, comforting, and low-budget, this vegan tomato soup is quick, easy, requires minimal prep, and relies on simple pantry staples and canned tomatoes. Best of all, you can enjoy it in just 20 minutes, all year long.

For many people, tomato soup is a childhood comfort food staple, but if all you’ve ever tried is canned soup, this is your sign to make homemade tomato soup with canned tomatoes. It’s so simple to make and great for when you want something warm and comforting In minimal time. Plus, it tastes so much better than canned versions and even better on day two, so make enough for leftovers!


🍅 1 teaspoon of olive oil
🍅 1 red bell pepper diced
🍅 2 (15-ounce) cans of stewed tomatoes
🍅 6 leaves of fresh basil chopped
🍅 ¼ teaspoon of dried thyme
🍅 ¼ teaspoon of dried oregano
🍅 Salt and pepper to taste


🍅 1. In a large pot over medium heat, add oil. Add the peppers and heat for 3 to 4 minutes.

🍅 2. Remove peppers from heat and add to a pot with the tomatoes, basil, thyme, oregano. Cook on medium-high heat until bubbling.

🍅 3. Remove from heat and use either a standard blender working in batches or an immersion blender to purée the soup.

🍅 4. Once desired consistency is achieved, garnish with more pepper and red pepper flakes for heat and serve warm.


For a thinner soup: Add vegetable broth until this vegan tomato soup with canned tomatoes reaches your desired consistency.
To use fresh tomatoes: You’ll need to use the same weight in fresh tomatoes and roast them in the oven until blistered and tender.
Season to taste: Canned tomatoes can vary in flavor, so always taste it at the end and adjust the seasonings accordingly.
For smoother, deeper flavors: If you have the time, leaving this easy tomato basil soup to simmer for longer will help the flavors to meld and develop further.