Go Back

Vegan Pantry Tomato Soup | No Thanks to Cake

This tasty tomato soup comes together with just a few staple ingredients! See full recipe details on NoThankstoCake.com


  • 1 Tbsp. olive oil
  • 1 small red onion, diced
  • 28 oz. canned whole tomatoes, peeled
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp. dried basil
  • 1 tsp. smoked paprika
  • 1/2 tsp. black pepper + more per directions
  • 1 pinch kosher salt more if desired
  • 1/3 cup light coconut milk
  • microgreens (for garnish) optional


  • Place olive oil to a medium saucepan at medium heat. Add onion. Cook for 6-8 minutes until onion is soft, stirring frequently.
  • Add water and tomatoes.
  • Using the back of a wooden spoon, gently crush the tomatoes.
  • Add herbs and seasonings. Mix well and bring to a boil.
  • Once boiling, reduce heat and let simmer 8-10 minutes.
  • Turn off heat and allow to cool slightly before moving to a blender. Blend until smooth and return to the saucepan.
  • Stir in coconut milk.
  • Serve and enjoy!