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Vegan Creamy Tomato Vegetable Soup

Categories Dairy free, Easy Recipes, Gluten Free, Healthy Recipes, Low Carb, Main Course, Vegan/Vegetarian

This vegan creamy tomato vegetable soup is packed with protein and vegetables and tastes delicious! It’s the perfect soup for a cold or chilly day!

I find my vegan protein broth at Walmart but you can use whatever brand you like or can find or sub it out for vegetable broth. If you use vegetable broth it will loose that creamy texture but will still taste delicious. If using vegetable broth then you can add almond milk or almond creamer for a creamy texture too.

This soup will keep in the refrigerator for a few days and gets better the second and third days. It can also be frozen and reheated later. It will keep in the freezer for about 2 months.

What you need to make vegan creamy tomato vegetable soup:

Serves 10

  • 2 tablespoon olive oil
  • 1 onion – diced
  • 2 cloves garlic – minced
  • 32 ounces vegan protein broth
  • 24 ounces spaghetti sauce
  • 48 ounces water – I fill the spaghetti sauce jar twice
  • 1 teaspoon salt
  • 3 dashes cayenne pepper
  • 1 teaspoon garlic and herb
  • 3 small zucchini – sliced
  • 2 tomatoes – diced
  • 2 cups green cabbage – chunked
  • 2 – 15 ounce garbanzo beans – drained and rinsed

Instructions

  1. In a large stock pot add olive oil, onion and garlic and saute over medium heat until vegetables are softened slightly.
  2. Add broth, spaghetti sauce, water, salt, cayenne pepper, garlic and herb seasoning, zucchini, tomatoes, green cabbage and garbanzo beans.
  3. Simmer until vegetables are cooked through about 15 minutes.

Here are a few other vegan recipes you may like:

Print Recipe
5 from 1 vote

Vegan Creamy Tomato Vegetable Soup

This delicious vegan soup is packed with protein and vegetables!
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Main Course, Main Dish, Soup, vegan, Vegetable
Cuisine: Dinner, main course, vegan, vegetables
Keyword: 30 minute, cabbage, chickpeas, Dinner, main course, Soup, Tomatoes, Vegan, Zucchini
Servings: 10 serves

Ingredients

  • 2 tablespoon olive oil
  • 1 onion – diced
  • 2 cloves garlic – minced
  • 32 ounces vegan protein broth
  • 24 ounces spaghetti sauce
  • 48 ounces water – I fill the spaghetti sauce jar twice
  • 1 teaspoon salt
  • 3 dashes cayenne pepper
  • 1 teaspoon garlic and herb
  • 3 small zucchini – sliced
  • 2 to matoes – diced
  • 2 cups green cabbage – chunked
  • 2 – 15 ounce garbanzo beans – drained and rinsed

Instructions

  • In a large stock pot add olive oil, onion and garlic and saute over medium heat until vegetables are softened slightly.
  • Add broth, spaghetti sauce, water, salt, cayenne pepper, garlic and herb seasoning, zucchini, tomatoes, green cabbage and garbanzo beans and simmer until vegetables are cooked through about 15 minutes.