Is there anything more comforting than a big, steaming bowl of tomato soup? It’s that warm hug in a bowl we all crave, especially when life gets a little hectic. But what if you could make that classic even more hearty, protein-packed, and entirely plant-based? That’s where this Tomato Tofu Soup comes in. It’s my family’s go-to weeknight meal, blending the familiar, tangy-sweet flavor of tomatoes with chunks of soft, savory tofu. It’s a simple, one-pot wonder that proves vegan cooking can be incredibly soulful and satisfying. So good.
Top Reasons To Make It
This soup genuinely ticks all the boxes for a busy home cook. First, it’s incredibly quick and easy, coming together in about 30 minutes. It’s also a fantastic way to pack a nourishing, protein-rich meal into your day without any fuss. Plus, it’s a total crowd-pleaser. Even my kids, who can be tough critics, go back for seconds. And honestly, I love that it’s a complete meal all by itself. You get your veggies, your protein, and that deep, comforting flavor all in one pot.
Ingredients
You’ll find the full measurements in the printable recipe card below, but here’s a look at the simple, good ingredients that make this soup so special.
- Extra-firm tofu: The star of the show, providing a wonderful, soft texture and plant-based protein.
- Canned crushed tomatoes: They form the rich, velvety base of our soup.
- Vegetable broth: Adds depth and savory flavor to the tomato base.
- Yellow onion and garlic: Our aromatic foundation, building that essential savory flavor.
- Nutritional yeast: This gives the soup a subtly cheesy, umami kick.
- Dried basil and oregano: Classic herbs that pair perfectly with tomatoes.
- Maple syrup: Just a touch to balance the acidity of the tomatoes.
- Olive oil: For sautéing our aromatics.
Instructions
- Press your tofu for at least 15 minutes to remove excess water. Then, cut it into ½-inch cubes.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for one more minute, until it’s wonderfully fragrant.
- Pour in the vegetable broth and crushed tomatoes, then stir in the nutritional yeast, dried basil, dried oregano, and maple syrup. Give it all a good stir to combine.
- Bring the soup to a gentle simmer, then carefully add your cubed tofu. Let it simmer for 15-20 minutes, which allows all those flavors to get to know each other and the tofu to soak up the delicious broth.
- Taste your creation and season with salt and black pepper until it’s just right for you. Serve it up hot, maybe with a sprinkle of fresh basil on top if you’re feeling fancy.
Variations & Substitutions
The beauty of this recipe is how easily you can make it your own. Not a fan of tofu? Try swapping in a can of drained and rinsed chickpeas for a different kind of protein. If you’re in the mood for a Vegan Tomato Noodle Soup, stir in a couple handfuls of uncooked pasta about 10 minutes before the soup is done—small shells or elbow macaroni work great. Craving that fresh, herbal punch? Stir in a big handful of chopped fresh basil at the very end to turn it into a delicious Vegan Tomato Basil Soup. For a richer, deeper flavor, you could even use a batch of roasted tomatoes instead of canned to make a Roasted Tomato Basil Soup Vegan style.
Serving Ideas & Pairings
This soup is a hearty meal all on its own, but it also loves company. You absolutely cannot go wrong with the classic pairing: a crispy, buttery grilled cheese sandwich made with your favorite dairy-free cheese. For a lighter option, a simple side salad with a tangy vinaigrette is perfect. And if you’re serving a crowd during Vegan Grilling season, this soup makes a fantastic starter before bringing out the veggie burgers and grilled corn.
Storage & Reheating
Leftovers? They’re even better the next day! Let the soup cool completely, then store it in an airtight container in the fridge. It will keep beautifully for 3-4 days. You can also freeze it for up to 3 months. To reheat, simply warm it gently on the stove over medium-low heat, stirring occasionally, until it’s heated through. If you added pasta, note that it will continue to absorb liquid in the fridge, so you may need to add a splash of broth or water when reheating.
Pro Tips
Here are a few things I’ve learned from my own joyful kitchen messes.
- Don’t skip pressing the tofu! It makes a huge difference in texture, allowing it to really soak up the soup’s flavor instead of watering it down.
- For an extra layer of flavor, try sautéing the tofu cubes in a separate pan until they’re golden brown before adding them to the soup.
- If your soup is a bit too acidic for your taste, a tiny pinch of baking soda will neutralize it without altering the flavor.
- Garnish, garnish, garnish! A swirl of vegan cream, a drizzle of good olive oil, or some homemade croutons can take this simple soup to a whole new level.
Frequently Asked Questions
- Can I make this Tomato Soup Vegan recipe in a slow cooker? Absolutely! Just sauté the onion and garlic first, then add everything (except any pasta) to your crockpot. Cook on low for 6-7 hours or on high for 3-4 hours.
- Is this soup gluten-free? Yes, as written, this is a gluten-free and plant based soup. Just double-check that your vegetable broth is certified gluten-free if that’s a concern.
- How can I make this an Easy Vegan Soup with more vegetables? It’s a great base! Feel free to stir in a couple handfuls of chopped spinach or kale during the last few minutes of cooking, or add some diced carrots or celery when you sauté the onion.
- My family loves spice. How can I add some heat? A pinch of red pepper flakes added with the dried herbs will give it a lovely, warm kick.
Tomato Tofu Soup: A Cozy Vegan Twist on a Classic
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Tomato Tofu Soup is hearty, comforting, and full of plant-based goodness. With rich crushed tomatoes, savory herbs, and protein-packed tofu, it’s a cozy bowl of flavor perfect for chilly nights or anytime you crave something nourishing.
Ingredients
▢ 1 block (14 oz) extra-firm tofu, pressed and cubed
▢ 1 tbsp olive oil
▢ 1 yellow onion, diced
▢ 3 garlic cloves, minced
▢ 3 cups vegetable broth
▢ 1 can (28 oz) crushed tomatoes
▢ 3 tbsp nutritional yeast
▢ 1 tsp dried basil
▢ 1 tsp dried oregano
▢ 1 tsp maple syrup
▢ Salt and black pepper, to taste
▢ Fresh basil (optional), for garnish
Instructions
1. Press tofu for at least 15 minutes, then cut into ½-inch cubes.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
3. Add garlic and sauté for 1 minute until fragrant.
4. Pour in vegetable broth and crushed tomatoes.
5. Stir in nutritional yeast, basil, oregano, and maple syrup.
6. Bring to a gentle simmer and add tofu cubes.
7. Simmer for 15–20 minutes to let flavors meld and tofu absorb the broth.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes.
Great served with crusty bread or over rice for a heartier meal.
Leftovers store well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
